2017 LAB-ASP Information at a Glance:
Dates: Tuesdays and Thursdays, March 6 - June 21
*Excludes spring recess week (April 10- 18, 2017)
Time: 4:30pm - 7:00pm
Location: The Rockefeller University’s Science Outreach and Education Laboratory
Theme: Exploring Chemicals in Food
Nomination Deadline: CLOSED
Application Deadline: December 12, 2016 at 11:59pm
Nominee's may click here for details about the application process.
About the Learning At the Bench Initiative
The Learning At the Bench (LAB) Initiative is a new is a new component of the Science Outreach Program that will utilize the Science Outreach and Education Laboratory for student and teacher training. The LAB Initiative will be a hub for active learning and deductive reasoning for high school students, and an expansion of hands-on learning skill sets for teachers. Ultimately, the LAB will help our participants to achieve a number of learning goals, including:
- providing tangible scientific experience;
- enhancing the mastery of a particular subject area or mechanism;
- understanding the complexity and ambiguity of empirical work;
- cultivating a deep interest in science;
- learning practical skills;
- building a concept of teamwork
2017 LAB After School Program
The LAB Initiative will support 12 NYC high school students in an afterschool program to study *topic to be announced*. Students participating in this after school program will work within an authentic research environment and interact directly with scientists. During this time, students will participate in a series of interactive lectures and hands-on demonstrations that will discuss the underpinnings of microbiology, genetics, and bioinformatics, and provide a broad understanding of the scientific method and experimental design.
Upon successful completion of the LAB-ASP, participating students will be able to earn a spot in the Summer Science Research Program (SSRP), which meets for 7 weeks during the summer (June 26th - August 10th, 2017). In this program LAB-ASP students will build upon their knowledge, and conduct an independent research project in one of the 73 laboratories at Rockefeller. For more information on the SSRP, please visit the SSRP information page.
Students must be nominated by a teacher or community leader in order to apply. Only students who are nominated will be sent a link to the LAB-ASP application. Student nominations will be available starting on October 12th, and the final student application must be received by 11:59pm on December 12, 2016.
All applications will be considered. Students who demonstrate strong academic potential and a passion for science will be invited for an interview on The Rockefeller University campus. Applicants can expect to learn of the decision by February, 2017.
In addition to Rockefeller scientists, LAB-ASP students will have the opportunity to hear from Dr. Chris Mason from Weill Cornell Medical College, who is spearheading MetaSub, a crowdsourced microbiome project to understand the microbial portrait of cities all over the globe. Furthermore, LAB-ASP students will also have access to New York Genome Center’s (NYGC) educational resources, and will occasionally visit the NYGC laboratories, as well as participate in on site workshops.
Students participating in the LAB-ASP and SSRP will have multiple opportunities to discuss long-term career goals in science, technology, engineering, and math (STEM). In addition to research, LAB-ASP scientists will be available to answer questions about college applications, college majors, and college readiness.
All students who are admitted into the LAB-ASP will be eligible to receive up to a $250 stipend for their participation. In addition, students will receive monthly metrocards for the duration of the program.
About the Chemicals in Food
Meringues are traditionally made with only egg whites and sugar, as well as maybe a third ingredient to add flavor. The Egg white is largely made up of protein, second only to the water (87% water, 11% protein by mass). Egg white protein allows for the solution to be whipped into a stable foam by trapping air pockets inside networks of protein molecules that optimize their hydrophilic and hydrophobic interactions between each other and the surrounding water and air.
Vegan substitutes for making meringues have gained a lot of attention recently, including one recipe that uses the brine from a can of chickpeas as asuitable substitute for egg whites. Chickpeas are relatively high in protein content and are also known to contain amphipathic small molecules called saponins. Preliminary research suggests that both of these sets of chemicals may be important for meringue formation but the specific components and theyr roles is not yet known LAB-ASP students will work together to design and implement scientific strategies and analytical techniques required to study the chemical components responsible for vegan meringue production.