In this workshop we will explore strategies to enhance students’ engagement, promote dialogue, and encourage deep learning. We will discuss the rationale for active and collaborative learning and examine methods for design and implementation in different types of courses. During the workshop you will experience a range of new strategies through demonstrations and peer sharing, and develop a plan to incorporate selected strategies into your courses.
Dr. Nelson Spruston
Howard Hughes Medical Institute, Janelia Research Campus
Dr. Lisa Topolnik
Dept. of Biochemistry, Microbiology and Bioinformatics, Laval University
Dr. Jack Mellor
Centre for Synaptic Plasticity, University of Bristol
Dr. Marie-Ève Tremblay
Dept. of Molecular Medicine, Laval University
Illana Gozes "Activity-dependant neyroprotective protein (ADNP): a case study for highly conserved chordata-specific genes shaping the braina nd mutated in autism"
Department of Clinical Biochemistry
Tel Aviv University
Starting in December 2014, Microsoft will begin offering McGill faculty and staff members FREE access to Office 365 ProPlus. This offering includes the Office 2013 versions of Word, Excel, PowerPoint and other Office apps, and will replace the current Microsoft Work at Home program.
Faculty and staff members will be able to install the Office 2013 suite on up to 5 personal devices, including PCs, Macs, iPhones, iPads and Android smartphone and tablets.
It’s a scene that plays out every day in Montreal. On the bus, in schools, in the office and at home, conversations weave seamlessly back and forth between French and English, or one of the many other languages represented on this multicultural island. It’s increasingly common to hear not two, but three different languages spoken in one short conversation.
New study examines link between brain cortex and food buying habits
MONTREAL: Will that be a pizza for you or will you go for a salad? Choosing what you eat is not simply a matter of taste, conclude scientists in a new study at the Montreal Neurological Institute and Hospital of McGill University and the McGill University Health Centre. As you glance over a menu or peruse the shelves in a supermarket, your brain is making decisions based more on a food’s caloric content.