The Foundation aims to:
The Chemistry Foundation oversees the administration of four trust funds that support specific activities within the School. These are:
The Hans C. Freeman Lectureship Fund: this fund, established by the family of Professor Hans Freeman AO, late Professor of Inorganic Chemistry, sponsors a yearly visiting Fellowship for several weeks by an outstanding academic in the field of inorganic chemistry.
The Michael Bishop Award in Chemistry Fund: this fund was established to encourage talented secondary school students to be involved in research projects within the School of Chemistry. The award has arisen out of a program that was initiated and fostered by Dr Bishop and Professor Hans Freeman AO, to enable talented Sydney Grammar School students to be involved in research projects within the School.
The Cornforth Fund for Chemistry: this fund was established to honour the Nobel Prize winner Sir John Cornforth and supports the short-term appointment of prominent international researchers to undertake research and teaching at the school in the field organic chemistry.
The Hush Fellowship Fund: this fund was established by Professor Noel Hush AO to provide prizes and encouragement for students in theoretical chemistry and to bring distinguished overseas chemists to lecture and to enhance teaching and research.
The Sydney University Chemical Society was founded in 1929 and originally the preserve of graduate and honours students, the original aims of the society were to foster and maintain an interest in pure chemistry and discuss chemical topics of general interest 'outside the highly specialised industrial or technical sphere'. Subscription to the society cost seven shillings and sixpence per annum.
The Sydney University Chemical Society lecture topics cover all aspects of chemistry and related disciplines, and are aimed at a broad audience, from undergraduates to senior academics, as well as professional chemists in the public and private sectors.
To become a SUCS member, fill out the Subscription Form
739th Meeting of the Sydney University Chemical Society presents:
Professor Ole G. Mouritsen, Gastrophysics and Food Innovation at the Department of Food Science, University of Copenhagen, Denmark
A gastroscientist’s take on taste and texture