March 7, 2019 Dinner Presentation: Global Warming, An Engineering Perspective

Schedule

5:30PM - 6:30PM Workshops

6:00PM - 7:00PM Social/Networking Time

7:00PM - 8:00PM Dinner and STS Announcements

8:15PM - 9:00PM Dinner Presentation/Speaker

Abstract

Human activity releases greenhouse gases (e.g., carbon dioxide, methane, nitrous oxide) into the atmosphere, which causes global warming.  The resulting climate change causes numerous environmental problems, such as rising ocean levels, increased hurricane intensity, greater flooding, and more wildfires.  Since pre-industrial times, the global average temperature has increased about 1.2°C.  The United Nations recommends that we limit the temperature increase to 2.0°C, which will occur in approximately 2039 when the atmospheric carbon dioxide concentration reaches about 450 ppm.  Addressing this problem requires profound changes in our energy infrastructure, thus providing numerous challenges and opportunities for chemical engineers.

Speaker: Mark Holtzapple

Mark Holtzapple received his chemical engineering degrees from Cornell University (BS, 1978) and the University of Pennsylvania (PhD, 1981).  After his formal education, he served as a captain in the US Army Natick R&D Center and worked on a miniature air conditioner for soldiers wearing chemical protective clothing.  In 1986, he joined the faculty in the Department of Chemical Engineering at Texas A&M University.  He has received many awards for teaching and research, including the Presidential Green Chemistry Challenge Award from the president and vice president of the United States.  His research focuses on sustainability including conversion of waste biomass to fuels, chemicals, and animal feed; high-efficiency engines and air conditioners; conversion of waste heat to electricity; high-torque electric motors; and water desalination. 

Registration

Menu : A Cajun Evening with STS AIChE!

The Bougainvilleas

Buffet Dinner:

Garden Salad with Italian Dressing

Corn Bread

Blackened Chicken with Creole Sauce

Chicken and Sausage Gumbo

Dirty Rice

Collard Greens

Vegetarian Dinner Option:

Vegetable Stuffed Portobello Mushroom with a Balsamic Glaze *

* This dish is by request only and requires an online registration – reservations are due two (2) days before the event.

Dessert:

Bread Pudding

Fruit Platters

Coffee Station:

Regular Coffee

Decaffeinated Coffee

Non-Alcoholic Beverages:

Iced tea with Lemon Wedges

Water

Alcoholic Beverages:

Cash Bar

Online Registration closes at 4PM the day prior to the event (Wednesdsay March 6th).  After this time, you may register at the door.

Register Now