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Feeding Your Mind & Quenching Your Thirst
Science on Tap aims to demystify science in an informal setting

 

Paul Gignac with a crocodile.
STONY BROOK, NY, February 22, 2012 – Paul Gignac, PhD, a Research Instructor in the Department of Anatomical Sciencesat Stony Brook University who specializes in crocodiles, is the featured speaker for the next Science on Tap, a series of informal chats about scientific topics designed to engage the public and demystify science. Gignac’s chat is scheduled for Wednesday, March 7, from 6:30-8:30 pm at The Bench, 1095 Route 25A in Stony Brook.

Dr. Gignac, a self-professed crocodile fanatic, will speak on evolution and the crocodile; he will describe how his childhood love of dinosaurs led to his eventual career path as a paleontologist and evolutionary biologist who now travels the world studying the crocodilian bite force, which far eclipses the known bite capacities of other living predators. Attendees will learn about the evolution of crocodiles from four million-year-old fossils to the much smaller species we see today.

Produced by Stony Brook’s Center for Communicating Science and hosted by Steven Reiner, former 60 Minutes producer and current professor in the Stony Brook School of Journalism, the inaugural Science on Tap was a resounding success as Professor Chang Kee Jung, an astro-particle physicist at Stony Brook, discussed the physics of sports with an enthusiastic crowd. Once again, live jazz will round out the evening, courtesy of the incomparable Ray Anderson and SBU jazz musicians known as the Imaginary Numbers.

There is no cover charge and families are welcome. To reserve a table, a two drink minimum or food/drink combination per person applies. For information and reservations (recommended), email journalism@stonybrook.edu or call Val at (631) 632-2122. The event will be filmed for web broadcast. The inaugural Science on Tap featuring Professor Jung will be broadcast on the Center for Communicating Science website by March 1. Please visit Science on Tap on Facebook at SBU Science on Tap.

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