TALENT Kick-off Meeting
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Europe/Zurich
40/S2-D01 - Salle Dirac (CERN)
H Pernegger, A Heikkilae
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Speaker: Sergio Bertolucci (CERN)
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Welcome - TALENT Goals and Partners 40/S2-D01 - Salle DiracTALENT in the ATLAS and IBL contexts.
Overview of TALENT, what TALENT wants to achieve (training and technical goals), TALENT in the context of the ATLAS Upgrade Program and Insertable B-Layer project, TALENT WP structure, introduction of each partner.Speaker: Heinz Pernegger (CERN) -
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ITN Management, Recruitment, and experience dealing with the EU 40/S2-D01 - Salle DiracSpeaker: Seamus Hegarty (CERN)
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10:35
--- coffee break ---
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Speaker: Gregory Cavallo (CERN)
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How is IP handled in the network, what are the key points of the consortium agreementSpeaker: Karen Ernst (CERN)
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TALENT Project Office, Project Administration 40/S2-D01 - Salle DiracHow the PO will help the partner, definition of responsibilities, schedule of non-technical deliverables (meetings, reviews. etc.)
Use of ITN collaborative toolsSpeaker: Hanna Kaisa Anneli Juujarvi -
12:25
--- lunch break ---
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ATLAS Technology Lab (ATLAB) 40/S2-D01 - Salle DiracWhat is ATLAB, Collaboration between the ATLAS Experiment and TALENTSpeaker: Markus Nordberg (CERN)
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Network, common Training Programme and Outreach 40/S2-D01 - Salle DiracCareer development, schedule of events, involvement of partners in those events, etc.Speaker: Antti Heikkila (TALENT Project Office)
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TALENT Scientific and Technical Program 40/S2-D01 - Salle Dirac
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16:15
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Constitution of Network Committees and Management Bodies (Votes) 40/S2-D01 - Salle DiracSupervisory Board Executive Committee Decide date for the first SB and EC meetings.
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17:30
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Dinner at Café de Peney In front of (Bus from Building 40)
In front of
Bus from Building 40
Café de Peney Route d'Aire-la-Ville 130 CH-1242 Satigny Genève Suisse Tél: +41 22 753 17 55There is bus transportation from CERN to Peney (5km from CERN). Map: http://www.cafedepeney.ch/peney-contact-fr.php Menu - Marbré de foie gras de canard, compotée de figues aux cinq épices et sa brioche toastée - Filet d’esturgeon Suisse, vierge aux carciofinis sauvages de Chypre, olives Taggiasca - Cœur de rumsteak de bœuf Black Angus façon Rossini, sauce périgueux, mousseline de pommes de terre - Tartelette au chocolat Guanaja et griottines, crème glacée à l’Amarena
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