Postponed: Advanced methods in macromolecular crystallization IX

Message from organizers:

This message is to inform you that the FEBS Practical Course Advanced methods in macromolecular crystallization is postponed

It was not easy decision.... But the development of Coronavirus pandemic is rapid and spread all over the World. The Czech government introduced very strong restrictions in quite early stage and our border is completely closed now. It is similar in many other countries. Predictions and models show quite a long-time development that will probably last for months.

Thus, organizing the Course in May 2020 is unfortunately not possible. We still believe we are allowed to organize the course this year (2 alternative dates are considered: August or October). We will notify you when the decision on new date is made.

The registration deadline is currently extended until June 7, 2020.

We do apologize for inconvenience and thank you for your understanding.

 

Pavlina Rezacova and Ivana Kuta Smatanova

on behalf of course organizers

 

This course (for undergraduate, postgraduate students and postdocs with an interest in macromolecular crystallization) is a continuation of eight previous successful FEBS-supported crystallization courses. The main aim and big advantage of this course compared to other established protein crystallization courses is consideration of theoretical aspects of crystal growth process as well as practical work: there will be a healthy mix of advanced discussions of the theory and of laboratory experiments and the possibility for participants to crystallize their own proteins. Direct contact between participants and experts in the field acting as teachers and tutors ensures the possibility of discussing and solving a participant's own scientific problems.

Webpage: https://macromolcryst2020.febsevents.org/

Organizer: Prof. Ivana Kuta Smatanova (e-mail: ivanaks@seznam.cz)

Co-organizers: Dr. Pavlina Rezacova (e-mail: rezacova@img.cas.cz), Dr. Jeroen R. Mesters, Dr. Jose A. Gavira Gallardo

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