Scientific methods to business success
Vol 34, No 1, Spring/Summer 2017
science.ualberta.ca
Vol 34, No 1, Spring/Summer 2017
The University of Alberta Faculty of Science is a research and teaching powerhouse dedicated to shaping the future by pushing the boundaries of knowledge in the classroom, laboratory, and field. Through exceptional teaching, learning, and research experiences, we competitively position our students, staff, and faculty for current and future success. Science Contours is a semi-annual publication dedicated to highlighting the collective achievements of the Faculty of Science community. It is distributed to alumni and friends of the faculty.
Dean of Science Jonathan Schaeffer Editor Jennifer Pascoe
Contributing Writers Kristy Condon Jennifer Pascoe Katie Willis
Associate Editor Katie Willis
Photography John Ulan
Design Lime Design Inc.
Send your comments to: The Editor, Science Contours Faculty of Science 6-189 CCIS, University of Alberta Edmonton, AB, Canada T6G 2E1 science.contours@ualberta.ca
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Taking flight Often seen as symbolic of transformation, butterflies fight to emerge from their cocoons with untold strength. Science spreads its entrepreneurial wings in this issue of Contours. This spectacular specimen, Ornithoptera rothschildi Kenrick, is just one of more than a million preserved insects from around the planet in the E.H. Strickland Entomological Museum, an invaluable resource for researchers, students, and naturalists at the University of Alberta.
contents 7
Dean’s message
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Science news
› Testing the waters for industry
› The factors of focus
› Stop cyberbullying before it starts
› The ghost particle
› Cooler than cool
› Grizzly nature or mother nurture
› DeepStack
12 Seller’s market Industrious alumnus makes VP by 29 14 Entrepreneurial Edmonton How three Faculty of Science grads are shaping the landscape of Alberta’s capital city COVER STORY
20 › From petri dish to protein Isha Datar explores meat alternatives through cellular agriculture 25 From soup to (guitar) sound The scientific method to business success 30 Taking up the torch Nurturing the next generation of entrepreneurial scientists 34 The future is now Federal funding infusion boosts AI research 36 Thank you Celebrating our donors 38 The second coming of quantum New grad program set to meet needs of evolving industry 39 Alumni perspectives “I’m confident that if the universe called in sick, I could diagnose the problem as a doctor of physics” —Ross Lockwood ('08 BSc, '15 PhD)
IN THE FIELD
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The canary in the coal mine “Tropical dry forests are like the proverbial canary in the coal mine, because they have such strong phenological responses to climate change,” says Arturo Sanchez (earth and atmospheric sciences), renowned for his work with remotesensing satellites to monitor carbon sequestration in these forests. “Our data shows that forest productivity is coming down.” Much like Canadian boreal forests, tropical dry forests, like the one pictured here in Costa Rica, where the department runs field school, drop their leaves when the rains stop and the soils dry. The predominance of this phenomenon is on the rise, meaning less carbon is being captured by the leaf canopy. Sanchez shared his expertise at the United Nations Climate Change Conference 2016 in Marrakech. He was the only Canadian scientist invited to present.
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LIFTOFF ALBERTA
Pictured here in an illustration by Andy Kale, Alberta’s first satellite, Ex-Alta 1, is currently monitoring space weather while it orbits low Earth.
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Spinning off into space Hot on the heels of the successful launch of Ex-Alta 1, which was supported by more than 600 crowdfunding donors, students from the AlbertaSat team have created a startup company devoted to space information. Channelling the experience from the Ex-Alta 1 mission, Promethean Labs’ mission is to “unlock Earth” by providing regular, accessible, and affordable Earth observation data, helping further diversify the Alberta and Canadian economies.
DEAN’S MESSAGE
Exploring entrepreneurship
The Uni v ersit y of Alberta is a publicly funded institution. Roughly two-thirds of the university’s operating dollars come from Alberta taxpayers. With that funding comes the responsibility to show value to Albertans. Much of that value comes from outstanding undergraduate and graduate degree programs—educating nearly 40,000 students per year (7,200 in the Faculty of Science). Our students graduate and have impact, whether it be in Edmonton, Alberta, Canada, or the world.
In the Faculty of Science, we also want to foster creativity, generate ideas, investigate them, and, if it makes sense, capitalize on them.
Most people think that a university education is all about learning and honing skills. That is true to some extent. However, in the Faculty of Science, we also want to foster creativity, generate ideas, investigate them, and, if it makes sense, capitalize on them. Science, with support from the Alberta School of Business, is encouraging students to explore entrepreneurship. This is a skill that is best done by doing; classroom lectures on the subject are useful but
have limited pedagogical value. Get some friends together, develop an idea, create a business plan, pitch your idea. . . . You never know where that might go. And even if you don’t end up with a multimillion-dollar company, you will have learned a lot in just trying. This issue of Contours is devoted to entrepreneurship. You can read about successful entrepreneurs, student projects that plant the seeds of entrepreneurship, and initiatives to help improve the chances of entrepreneurial success. In other words, many of the stories in this issue are excellent examples of creating value for Albertans. Whether the companies are small or big, whether they are in areas directly related to the original field of study or not, Faculty of Science graduates are growing their presence in our local economy, creating leading-edge employment opportunities, generating economic returns, and helping build a vibrant community in Edmonton and beyond. I am pleased to announce that as of the time of this writing we are about to start renovations to create 3,000
square feet of space devoted to student entrepreneurship. This space will provide student “companies” with meeting space, access to equipment, educational programs on entrepreneurship, and contact with industry mentors. We have also started the Science Commercialization Fellowship to support faculty members who are at the early stage of creating a spinoff company. Recipients will benefit from shared mentorship while receiving recognition and funding support for their commercialization efforts. Entrepreneurship in science touches all levels of our highly qualified personnel—undergraduate students, graduate students, research assistants, research associates, post-doctoral fellows, and faculty members—and we are proud to support them all in their endeavours to make a difference in their community and in society. I encourage you to read more and to write in to the editor with any success stories you would like to share.
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SCIENCE
NEWS
Testing the waters for industry
Daniel Alessi, Encana endowed chair in water resources (earth and atmospheric sciences) and Greg Goss (biological sciences) are working to make hydraulic fracturing practices safer and more sustainable. Working with industry partner Encana through a collaborative research development grant supported by NSERC, the team hopes to provide a basis for both regulators and industry to develop policies and procedures that will help reduce the negative effects of spills as well as ensure that cleanup of the zone of impact is done appropriately. Using fluids produced from hydraulic fracturing, Alessi and Goss are investigating the effects of the chemicals therein on aquatic animals such as trout.
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“To our knowledge, we are the only toxicology researchers with access to examine these fluids as they are actually produced in the well,” says Alessi. “We are fortunate to have Encana provide us the fluids as a means to improve their environmental stewardship.” In their study, Alessi and Goss found that fluids produced by hydraulic fracturing have significant negative effects on rainbow trout—even at greater than 100fold dilutions—and these effects include oxidative stress, endocrine disruption, and biotransformation, which may lead to longer-term impacts on populations where spills have occurred. “We are only just starting to examine these effects and examine some of the other characteristics of spills,” says Goss. “From here, we hope to inform industry, government, and the public alike about the potential impacts of hydraulic fracturing on our water and the animals who live there.”
Daniel Alessi (left) and Greg Goss (right) are investigating the toxicological impact of fluids produced by hydraulic fracturing.
The factors of focus New research by cognitive neuroscientist Kyle Mathewson (psychology) and his graduate student Sayeed Kizuk examines a particular frequency of brain signals to determine exactly how we focus on certain information and ignore other stimuli.
The ghost particle
Stopping cyberbullying before it starts Edmonton high school students Jacob Reckhard, Christopher West, and Ibrahim Elmallah are no strangers to the troubling issue of cyberbullying. From apps to anonymous posts on social media, examples of bullying in the digital world are everywhere. “During our initial research, we came across some very startling statistics about the prevalence and growth of cyberbullying,” explains West, a Grade 12 student. “And it is inevitable that with the way society is changing, the problem is only going to get worse.” Under the supervision of Denilson Barbosa (computing science), the students decided to tackle cyberbullying head-on. The group developed the Sentiment Keyboard, a custom keyboard for Android devices that checks whether text expresses negative sentiment. “There are many tools that detect cyberbullying, but none that prevent the posting of offensive material in the first place,” explains Barbosa, an expert in text analytics.
The Sentiment Keyboard does just that. The key is adding a layer of awareness to encourage the user to make the best decision without outright preventing their actions. In doing so, the keyboard acts as a deterrent. “If you know what you were about to say would send someone to bed in tears, would you still post it just to get a couple of likes?” asks Reckhard. “I believe that when given the choice, people will choose not to bully. The Sentiment Keyboard gives them that choice.” For these students, the Sentiment Keyboard project has affirmed their interest in pursuing computing sciences in their academic careers. All are planning to attend the University of Alberta in Fall 2017. This project was funded through the Ross and Verna Tate High School Internship Program, an initiative designed to give high school students an early look at what life is like in computing science.
The pair found that when an individual experiences a repetitive stimulus, such as someone else’s speaking voice, the brainwaves in question lock onto the timing of the voice, allowing the individual to ignore other stimuli and distractions. Their results also show that this allows the brain to better process things that occur in time with that stimulus. “We are bombarded with so much information and stimulation that we can’t possibly process it all at once,” says Mathewson. “Whether it’s commuting, engaging in work, studying for a class, or working out, our brains select the useful information and ignore the rest so that we can focus on a single or a few items in order to make appropriate responses in the world. This research helps explain how.” Mathewson is now working on stimulating the brain at alpha frequencies in order to understand how to improve brain function in meaningful ways. For instance, improving one’s ability to focus and perform in real-world situations, such as working on a project or riding a bike. “Better understanding how the brain and mind work can help us improve performance and attention in our everyday lives, improve our safety, increase our work productivity, do better at school, and perform better in sports,” explains Mathewson, who is now working with his team to develop and test the wearable technology that will make this possible.
“Part of the mystique of neutrinos is that there’s a particle out there that just happily passes through you and isn’t even aware of your existence or vice versa,” explains Darren Grant (physics), Canada Research Chair in astroparticle physics. “There are 10 billion neutrinos passing through your thumbnail every second. They affect how the universe became what we see today, but they’re still this ghost. I think that captures our imagination.” Perhaps one of the greatest scientific mysteries, neutrinos are second only to photons in abundance in the universe. These neutral subatomic particles rarely interact with matter and are extremely difficult to detect. Grant was recently awarded the E.W.R. Steacie Memorial Fellowship from NSERC for his work with this particle, one of the most enigmatic in existence. One of NSERC’s most prestigious awards, the Steacie recognizes highly promising young researchers and helps accelerate their careers to the next level. Grant plans to use the fellowship to pursue new ideas for photosensors to gear up for the next generation of neutrino detectors. He conducts the majority of his research at the IceCube Neutrino Observatory, using the pristine ice at the South Pole as a medium for observing and recording the interactions of neutrinos.
Darren Grant, the University of Alberta’s newest Steacie fellow.
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COOLER THAN COOL
SCIENCE
NEWS
University of Alberta physicists have developed a Bose-Einstein condensate, a dilute gas of bosons cooled to temperatures close to absolute zero, three years in the making. Once understood, the implications have many practical scientific applications, including some related to quantum computers
Lindsay LeBlanc leads the coolest lab on campus.
Grizzly nature or mother nurture?
Behavioural history repeats itself in grizzly bears. 10
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Lindsay LeBlanc (physics), lead investigator and Canada Research Chair in ultra-cold gases for quantum simulation, explains that creating a Bose-Einstein condensate is a huge technical accomplishment. “This is a unique and difficult-to-create state of matter in which macroscopic quantum phenomena are visible,” she explains. “This means we can study and experiment with phenomena usually only seen at the atomic level.
Conflicts between grizzlies and humans begin when cubs learn bad behaviour from their mothers, explains postdoctoral fellow Andrea Morehouse (biological sciences). A recent study, conducted by Mark Boyce (biological sciences) Alberta Conservation Association Chair in Fisheries and Wildlife, shows that the offspring of grizzly bear mothers with a history of human-bear conflicts are more likely to be involved in human-bear conflicts than offspring of mothers without that history. “Bear biologists have long suspected that cubs learn behaviours from their mothers. Our research explicitly evaluates that hypothesis and provides evidence of social learning,” explains Morehouse. Working with the United States Survey in Montana, the researchers studied grizzly bears in Montana, Alberta, and British Columbia. The grizzly bear family trees and a long-term dataset were combined with on-the-ground fieldwork, providing strong evidence that social learning—not DNA—is the culprit. “Proactive measures for preventing grizzly bear conflicts are critical. If we can stop female grizzlies from becoming problem bears in the first place, we can prevent the social learning of problem behaviour in cubs and help stop the cycle at its source.”
Essentially, we’ve created a new form of matter with which to perform experiments.” At 40 billionths of a degree above absolute zero, LeBlanc’s lab is one of only a few in Canada (and a limited number in the world) to create the condensate, making Edmonton the coldest city with a lab that reaches these ultra-low temperatures. “We want to take the Bose-Einstein condensate we’ve created to study quantum mechanical questions about how many-body particles act under the influence of quantum mechanics when they’re together. This is an incredible learning opportunity—and the research has applications for things such as superconductivity or magnetism or even more exotic many-body effects.”
A team of computing scientists from the Computer Poker Research Group is once again capturing the world’s collective fascination with artificial intelligence. In a historic result for the flourishing AI research community, the team has developed an AI system called DeepStack that defeated professional poker players. “Poker has been a longstanding challenge problem in artificial intelligence,” says lead developer Michael Bowling (computing science). “It is the quintessential game of imperfect information in the sense that the players don’t have the same information or share the same perspective while they’re playing.” DeepStack bridges the gap between approaches used for games of perfect information—like those used in checkers, chess, and Go—with those used for imperfect information games, reasoning while it plays using “intuition” honed through deep learning to reassess its strategy with each decision. In December 2016, DeepStack played against a pool of professional poker players recruited by the International Federation of Poker. Thirty-three players from 17 countries were recruited, with each asked to play a 3,000-hand match over a period of four weeks. DeepStack beat each of the 11 players who finished their match, only one match outside of statistical significance, making it the first computer program to beat professional players in heads-up no-limit Texas hold’em poker.
DeepStack
Michael Bowling (centre) flanked by members of the Computer Poker Research Group.
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SELLER’S MARKET BY
KRISTY CONDON
P H OTO S
JOHN ULAN
MAKING VICE-PRESIDENT OF A SUCCESSFUL COMPANY BY AGE 29 MAY SOUND LIKE THE PIPE DREAM OF A STARRY-EYED UNDERGRAD ON HIS FIRST DAY OF BUSINESS SCHOOL, BUT FOR PATRICK HANEY ('98 BSC, '08 MBA), IT WAS JUST ONE OF SEVERAL MILESTONES PASSED OVER THE COURSE OF HIS CAREER IN THE CANADIAN HEALTH-CARE INDUSTRY.
I
N FACT, Haney is the first to point out that it wasn’t dreams that got him to where he is today—it was passion, tenacity, and a lot of hard work. “I don’t think most people’s experience is that they wake up one morning and create Facebook,” explains Haney. “I think we hear too many commencement speeches that tell us that’s how it should happen, but the truth is that there are a lot of great ideas, and it’s really the hard work that makes them come to fruition.” Haney’s hard work has taken him a long way. After graduating in 1998, he spent a couple of years working in the U.S. getting his feet wet in sales before he saw an opening at Keir Surgical for a new salesperson based in Calgary. Thinking it could be a stepping stone on his way to a profitable career in pharmaceutical sales, he applied for the position and joined the company as a sales representative in 2000. As it turned out, surgical instrument sales were a far cry from pharmaceuticals—and Haney quickly learned that a surgeon buying instruments for her own use is a very different customer from a clinician shopping on behalf of his patients.
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Patrick Haney in Keir Surgical’s Vancouver warehouse.
“I think that there are different ways to be an entrepreneur, and it doesn’t have to mean being part of a startup.”
“The instrument a surgeon chooses is very important to how they perform surgery day in and day out, and the confidence they have with that product,” Haney explains. He uses the analogy of a carpenter, who might select his own hammer with more care than a floor finishing for the house he’s working on. “There is a different level of interest and attention.” After working his way up from sales rep to territory manager, Haney was invited to move to Vancouver to work more closely with his then-boss Michael Fish. “When I moved to Vancouver in 2003, one of the first things Michael and I did was expand the company into Ontario and Quebec,” says Haney. “We moved east, which is kind of swimming upstream for most companies in Canada.” The move was ambitious for the small western Canadian company, but for Haney and Fish, the potential reward outweighed the risk. Now full partners, the pair have since acquired several other companies to make up what is now Pacific Surgical, a national company made up of six businesses, all Canadian owned and operated. Of these, Haney runs three in the role of president—Keir Surgical, Mobile Instrument Service and Repair, and Conkin Surgical Instruments—though he is quick to downplay the titles. “In total, we have about 85 employees in all our companies—so we’re still a small company in the grand scheme of
things. Being part of a small company means you can wear a lot of different hats and you’re not limited in what you get to challenge yourself with if you’re inclined to do so,” he says. “In a lot of ways, those promotions were more reflections of the fact that I was doing different things in the company and just taking on more responsibility, not because somebody else had abdicated the position.” Despite his role in the success and growth of his companies, Haney doesn’t think of himself as an entrepreneur in the traditional sense. “I think the word entrepreneurship is a challenging one. I think that there are different ways to be an entrepreneur, and it doesn’t have to mean being part of a startup. You can still be entrepreneurial even if it’s in more stable business.” Last fall, Haney returned to his alma mater to share some of his sales expertise with students in the Science Internship Program. His presentations emphasized the value of communication and being able to “sell” your degree. “There’s no question that people hold a science degree in high regard,” he explains. “The degree itself holds its own weight, but you’ve got to know how to sell it.” And fittingly, Haney’s tips on how to market yourself sound a lot like tips for running a business: “Don’t be timid about it. Get excited, get out of your comfort zone. Take calculated risks, and remember the ABC of sales— Always Be Closing!”
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ENTREPRENEURIA EDMONTON BY
KATIE WILLIS
P H OTO S
JOHN ULAN
“BE UNDENIABLY GOOD. NO MARKETING EFFORT OR...BUZZWORD CAN BE A SUBSTITUTE FOR THAT.” — A N T H O N Y VO LO D K I N
THE CITY OF EDMONTON HAS A LOT TO BOAST ABOUT.
planted, inspires hard work and dogged perseverance
From the largest urban park system in North America to the
in the hope of becoming something more. Whether those
vibrant food, beverage, and entertainment scene to one of the
ideas become a new discovery, a strong research program, a
world’s top universities, the Festival City has a palpable buzz.
local watering hole, or a fixture in the Edmonton community,
Innovative roots and entrepreneurial spirit make Edmonton
entrepreneurs and scientists have a lot in common.
undeniably great—and graduates from the Faculty of Science have been a part of this greatness since the beginning. There are many parallels between the study of science and entrepreneurship. Both start with an idea, a seed that, once
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Three such alumni are Nate Box of Elm Café, Kale Edwards, co-founder of Situation Brewing, and Bob Schilf, owner and operator of Track ‘N Trail. These are their stories.
IAL
Nate Box of Elm Café FOR NATE BOX (’07 BSC), the inspiration for starting his own café came from a seemingly unlikely place. While he was still in high school, Box had begun working in the restaurant industry, a job he maintained throughout his studies at the Faculty of Science. Despite his love of the business, when he began his undergraduate studies, Box had set his sights on studying medicine and becoming a doctor. That was when he met David Begg, professor of anatomy in the Faculty of Medicine and Dentistry.
“Professor Begg became a mentor for me,” explains Box. “After class one day, we went to this amazing restaurant. He told me that if the restaurant business was something that I had an interest in, I should pursue it. “It was so valuable to hear that this was something I could viably pursue, that there was value in exploring this other option,” says Box. “Especially coming from a person who had been so successful in the world of academia.” And so, Box finished his bachelor of science in biology and took Begg’s advice. In 2010, Box opened Elm Café. Born of necessity, Elm is located in Oliver, one of the most densely populated neighbourhoods in the city—one that, until 2010, had few options for cafés and restaurants. From here, Box’s reach and success in Edmonton only grew. Now, a restaurateur at heart, Box is owner and operator of four of Edmonton’s most successful cafés and restaurants—District Café and Bakery, Elm Café and Catering, Burrow Grab-n-Go Café, and Little Brick—and Elm Catering. In March 2014, District Café was created, housed near one of the busiest intersections in the city—Jasper Avenue and 109th Street. Elm Café became Elm Café and Catering in fall 2010 and then, later that year, came Burrow in Central LRT Station. “Burrow is a passion project,” says Box. “We believe in central living and going where there is a need. In such
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HEADER TO COME
“IT’S A LOT LIKE SCIENCE. IT MEANS TAKING RISKS AND PUTTING YOUR TIME AND RESOURCES INTO SOMETHING WITH ABANDON.”
a high-paced environment, we wanted to provide quick, healthy, excellent food and coffee to commuters.” Box’s most recent project, started in March 2015, is Little Brick, located in the residential neighbourhood Riverdale. “This was a project with a couple of partners who saw an amazing opportunity in a place that is central to Edmonton’s pride and heritage,” explains Box. A testament to his roots in science, something Box always comes back to in the kitchen is quantifying the quantifiable. “A dash of this or a shake of that is not acceptable for me,” he explains. “I want measurements in millilitres and grams. It is important to define those measurements so that we can take the equation, hand it to the next person, and get the same results.” From replicating his results to methodical management and meticulous attention to detail, Box explains that there are many parallels between
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Nate Box in District Café and Bakery, providing caffeinated comfort at one of the city’s busiest intersections.
the restaurant industry and science. “Whether it is explaining what makes dark meat dark and white meat white, to the methodical cleaning and sterilizing of our equipment, this work, much like science, is precise and meticulous.” While most of his time is now spent in the office, Box is careful to ensure he stays connected to each project and its community. He spends at least two days a week in the kitchen, with his own station, apron, and cloths. “I wash dishes and make coffee too,” Box says with a laugh. He is known throughout the city for his warmth and innovative spirit. “I love this city, and I love that I am a part of it. Edmontonians are well-travelled, and we know a good thing when we see it. Edmonton carries great pride, and— as a community—we yearn to support projects and stories that are homegrown.” Each of these locations, explains Box, is unique and tailored to the community in which it lives. Staying connected to the community and to the city is what he believes keeps his business viable. And as for what it means to be an entrepreneur? “I think entrepreneurship is simply taking a leap of faith, starting something on your own, and pursuing it wholeheartedly,” says Box. “It’s a lot like science. It means taking risks and putting your time and resources into something with abandon.” //
Kale Edwards of Situation Brewing
struck the perfect balance between work and play. The two, he explains, go hand in hand. “The curiosity that brought me into the world of science is also what drives me at Situation Brewing. The challenges, as they arise and shift, and the ever-evolving world of brewing beer is what keeps it interesting.” A critical component of the ethos behind Situation Brewing is creating a space that sparks curiosity and inspires customers to engage with the entire process of local craft beer production. “We want people to see how brewing craft beer works—from grains to glass,” explains Edwards. “That’s why our space is surrounded by glass walls from the pub into the brewery. We want our clientele to engage, ask questions, to go on tours, and, when
FOR PROFESSIONAL CHEMIST AND ENTREPRENEUR Kale Edwards (‘10 BSc), the spark of curiosity has always been a driving force.
“Science has always intrigued me,” Edwards says with a smile. “There are an infinite number of questions. One of the earliest memories I have of science is from junior high. Learning the rudimentary concepts, someone would often ask, ‘Why does that happen?’ Each year we’d have some questions answered, but we would always wind up with more. It doesn’t matter how much you learn about science, there are always more questions. It just continues to cascade. I love that.” Studying science continued to foster his penchant for asking questions. Under the supervision of Jon Veinot, professor in the Department of Chemistry, Edwards was exposed to the world of research as an undergraduate student. The experience helped confirm that science and chemistry were the place he was meant to be. Upon graduation, he entered the workforce as an industrial chemist. Employed at Gilead Sciences, Edwards develops analytical testing methods for active pharmaceutical ingredients that will be used in clinical trials. Ever inquisitive, his curiosity and desire for growth remained strong. In 2013, Edwards and his now-business partner went on a trip to Portland, Ore. The destination for beer lovers, Portland is home to more than 70 microbreweries, each producing locally made craft beer in its own unique style. After visiting a number of brew pubs, the pair asked themselves, “Why not in Edmonton?” “It was fantastic, and we wanted to recreate the positive experience we had: exposure to the brewing process, the community feel, a place for people to come to drink great beer and eat great food.” And so the idea for Situation Brewing was born. After opening its doors in May 2016, Situation is the first brewery and brew pub in Old Strathcona and the first in the city since 1995. Now a professional chemist by day, co-founder of Edmonton’s newest brew pub by night, Edwards has
“THE CURIOSITY THAT BROUGHT ME INTO THE WORLD OF SCIENCE IS ALSO WHAT DRIVES ME AT SITUATION BREWING.”
Kale Edwards (pictured here in Old Strathcona’s only brew pub) is combining his passions for chemistry and craft beer.
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“YOU’RE ONLY LIMITED BY YOUR IMAGINATION. WE AIM TO HAVE A BALANCED PORTFOLIO OF PRODUCTS.”
they’re done, to come into a comfortable space and drink local, fresh beer.” It seems that Edwards’ passion and curiosity are infectious. The buzz is palpable in Situation. And located just south of Whyte Avenue on Gateway Boulevard, it is in the perfect location to attract and educate a diverse customer base. “Much like science, I think that brewing beer can get the reputation of not being a creative process,” says Edwards. “But in fact, it is one of the most creative processes I know. You’re only limited by your imagination. We aim to have a balanced portfolio of products.” For Edwards, having the opportunity to pursue both of his passions—science and craft beer—is the ideal combination. Both allow him to indulge his creativity and curiosity, while meeting and tackling new challenges, Edwards explains. “For me, both science and entrepreneurship are about curiosity and venturing into things that are new and different.” //
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Bob Schilf of Track 'N Trail SINCE CHILDHOOD, BOB SCHILF ('86 BSC) has had two passions—the great outdoors and math. Raised next to the Mill Creek Ravine, Schilf is no stranger to the expanse of urban parkland in Edmonton. “This is a very outdoor city in a very urban setting,” he says. “We have this beautiful river valley that travels all the way through our town.” Schilf recounts memories of growing up outdoors and skiing throughout the river valley with his parents and two older siblings.
He also recalls his love of numbers from an early age. So, when he began his undergraduate degree, the Department of Mathematical and Statistical Sciences was a natural choice. “I didn’t know what I wanted to do for a living,” Schilf says with a laugh. “But I knew I wanted to study math.” Shortly before graduation, Schilf was presented with the perfect opportunity to combine his interests. “As I was getting to the end of my degree, my father asked me if I would be interested in starting a business in something our whole family was involved in— skiing,” explains Schilf. “I was completely on board. It felt like a natural next step.” So, together with his father and older brother, Schilf opened the doors of Track ‘N Trail, a premier outdoor store in Edmonton, in November 1984. “I was still finishing my degree while we were opening the store,” says Schilf. “They were long, long days. First thing in the morning, I would go to school, and after I finished classes, I would come to the store and work.” The world of business was an unknown for Schilf and his family. Responsible for accounting and bookkeeping, Schilf says that studying mathematics and statistics gave him the confidence he needed to get the job done. “Studying math allowed me to look at the numbers in front of me with confidence,” he explains. “There
“I LEARNED THE LOGICAL WAY TO APPROACH NUMBERS, WHICH BROUGHT A CLARITY TO OUR FINANCES THAT I WOULDN’T HAVE HAD OTHERWISE.”
is no room for interpretation with finances. The numbers are what they are. They say what they say. Coming from high school and being thrust into the university setting is how I learned to become independent and confident. Having that math mind and training behind me is so important.” Track ‘N Trail has been a fixture in the Old Strathcona community for more than 30 years. The store focuses on Edmonton’s two main seasons— winter and summer. “In the winter, we primarily deal with skiing—cross-country, backcountry, alpine touring—and ice climbing,” says Schilf. “In the summer, we do backpacking, trail running, fastpacking (a combination of backpacking and trail running), as well as rock climbing—all outdoororiented, but a whole spectrum of activities.” Balancing the books for an independently owned store with such varied interests can be complicated. But Schilf’s education allows him to look at the
numbers with confidence. “I learned the logical way to approach numbers, which brought a clarity to our finances that I wouldn’t have had otherwise.” Schilf says one of the most rewarding parts of the job is getting to know the people he has met while providing quality service and sponsoring young, local athletes. “I love seeing and getting to know generations of families who love the outdoors,” Schilf says. “Meeting parents with children coming in to get a first pair of skis for their kids. And then seeing those children grow and have children of their own—it has been and is so rewarding.” Schilf is proud to employ a number of University of Alberta students at the store. “The people who work here are what make the store great,” he explains. “Their energy keeps our environment vibrant. I hope that hearing our story helps to inspire them to follow their passion too—wherever it takes them.”
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Bob Schilf combines the inspiration of numbers and the great outdoors at at Track ‘N Trail.
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FROM PETRI DISH BY
KATIE WILLIS
P H OTO S
JOHN ULAN
WHEN ISHA DATAR ('09 BSC) gave her first public talk in 2012 on the concept of cultured, labgrown meat, she was greeted with laughter. “It certainly wasn’t the reaction I expected,” Datar explains from her office in New York City. “And while there are still a lot of questions about cellular agriculture, the disbelief isn’t as prevalent anymore.”
“Fifty years hence, we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium.” ~ Winston Churchill, 1931
TO PROTEIN Science to sink your teeth into Cellul ar agriculture is the process of developing animal products—such as meat, milk, and eggs—from cell cultures in the lab, rather than using animals and factory farming. So, is your hamburger coming from a test tube? Not yet, says Datar. But it’s not completely out of the question either. “We can’t deny that factory farms are feeding the world,” says Datar. “Alternative food sources will simply lessen our reliance on that one source. This will be a great thing, because the density and number of animals that we are dealing with on factory farms is reaching global limits.” And while the idea of cultured animal products—or cellular agriculture—may make some uncomfortable at first, the potential benefits are huge, including moving toward more safe, secure, and sterile systems of producing animals products around the world. Epidemic viruses, like avian flu and
mad cow disease, could become a thing of the past— not to mention potentially mitigating the massive environmental impact associated with factory farming. “Throughout history, there are lots of examples of how alternatives arise. Consider alternative energy sources like solar and wind power,” explains Datar. “Alternative food sources, like alternative energy sources, would simply become part of a portfolio of options for people who are interested in trying them.” There are many other aspects to consider, ranging from the need to develop sustainable food sources in space to concerns about climate change and the environment. Now the executive director of New Harvest, a non-profit organization that supports research and development in the field of cellular agriculture, Datar knows that introducing all audiences to the idea of cellular agriculture is important. “Everyone eats, so everyone is relevant.”
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“This was a great year, because people started to realize that cellular agriculture wasn’t just theoretical, futuristic stuff.”
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Early inspiration
Next steps
Born and r a ised in the Canadian Prairies, Datar is a self-declared foodie and meat lover. So, when the opportunity to combine her love of science and interest in food arose in the fourth year of her undergraduate degree in the Faculty of Science, she leaped at the chance. In 2009, after seeing a poster for a graduatelevel meat science course, Datar enrolled and began to learn how the worlds of science and agriculture intersect. The course introduced students to the concept of animal products without animals, or cellular agriculture. “You can talk about food with absolutely anyone, but you can’t necessarily discuss protein synthesis pathways with everybody,” explains Datar. “It was a little bit like taking a popular science course, and it really drew me in. It was at that point that I, consciously or unconsciously, decided that I wanted to be a part of it.” The final assignment was a research paper on the future of meat. Naturally, being the only student with a biotechnology background, Datar wrote about cellular agriculture and cultured meat. It was then that she found New Harvest, a non-profit organization centred on this very idea. Datar contacted thendirector and founder Jason Matheny to ask for feedback on her assignment. To her surprise, replied, connecting her to a group of researchers she had written about, with advice to publish the paper. “I had to write back to him to tell him that I was just an undergrad student,” Datar says with a laugh. “I was so thrilled. People weren’t asking how old I was or what lab I worked in. They were simply reading my research and offering their feedback and suggestions. It was an impromptu peer review by people who treated me as a peer.” The paper, “Possibilities for an in vitro meat production system,” was published in Innovative Food Science and Emerging Technologies in January 2010, and still holds its own in today’s literature on cellular agriculture.
After completing a m aster of science in the biotechnology program at the University of Toronto and an internship as policy assistant with GlaxoSmithKline, Datar returned to New Harvest in January 2013, taking over from Matheny as executive director and sole employee. “Going it alone was challenging,” explains Datar. “I often asked myself, ‘When my laptop is closed, does this organization even exist?’ ” It did exist, as it turned out. Datar’s first year at the helm of New Harvest was spent on community building and uniting people with a common interest in cellular agriculture. And in 2014, things came together in a way she had never expected. In conjunction with community partners and spearheaded by Datar, New Harvest started two San Francisco-based companies—Muufri, now known as Perfect Day, and Clara Foods. Perfect Day produces milk from yeast cultures, and Clara Foods produces egg whites from the same. While New Harvest did not have enough money to fund the startups on its own, it sourced funds through two accelerator programs— IndieBio in San Francisco and the Synthetic Biology Accelerator in Ireland. “This was a great year, because people started to realize that cellular agriculture wasn’t just theoretical, futuristic stuff,” says Datar. “We were able to show that it was possible, and in the near term. The year 2014 put us on the map for donors and philanthropists and has been instrumental in making us what we are today.”
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Identity shift Nav igating the influx of funds has been challenging, Datar explains. With many more interested individuals and groups, and an employee base of two (with the addition of longtime volunteer Erin Kim in 2016), New Harvest needed to make some de-
Isha Datar (left) and Erin Kim ('16 JD), communications director at New Harvest, visit Sag Harbor, N.Y., home of New Harvest donor, hedge fund manager, and art collector Adam Sender (right).
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The first project began in 2015 through King’s College London and has grown to four different academic partnerships across the globe. New Harvest plans to fund many more academic research projects in the coming months and years.
Future focus
liberate decisions about where it wanted to fit in the world of cellular agriculture. “It has been a steady incline for New Harvest for the last few years,” explains Datar. “We had to ask ourselves a lot of questions: Where exactly do we fit? What is our role? How do we want to position ourselves at this crossroads?” The answer, it turned out, was to return to Datar’s love of science and discovery in the world of academia. “We’ve decided to focus on funding academic research and developing the discovery side of cellular agriculture for the time being,” says Datar. “Non-profits are a crucial part of the discovery process. They do the early-stage research and development that is too expensive or too exploratory for private companies to do in-house. They fund the early academic research that lays the foundation for everything that comes after.“ Fast forward to 2017, where under the direction of Datar, New Harvest is doing just that. Now in a financial position to fund and conduct open-source, academic research, New Harvest provides financial support to research groups to get a start in the world of cellular agriculture by funding their first projects, prototypes, and milestones in the creation of animal products without animals. From here, the recipients will be better positioned to attract funding from other sources, putting themselves on the map, so to speak, much like New Harvest itself in 2014. “We want to focus on academic research so that results can be published publicly, for anyone to read,” says Datar. “Any person who is interested in this field should be able to read about what we’re doing, how we’re doing it, and what materials we are using. Many issues with food technology today arise from a lack of transparency. We want to talk about the research as it’s happening in an accessible way.”
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“The thing th at keeps me moti vated is that we’re on the cutting edge of something,” says Datar. “This field is fragile, and it needs people to keep things moving and pushing the work forward. Cellular agriculture continues to innovate upon itself in the same way that all agriculture has.” New Harvest unites a diverse collection of people interested in bettering the planet. Cellular agriculture is inherently interdisciplinary. For scientists, entrepreneurs, chefs, and anyone interested in what they eat and where it comes from, New Harvest provides a wealth of information and resources about cultured animal products. Datar also wants people to know that cellular agriculture is more than purely utilitarian: it’s also culinarily-minded. While many may think the work is simply about feeding as many mouths as possible in the most efficient way, cultured animal products present many interesting culinary opportunities. “I love food and trying new things,” says Datar. “At every instance where I have the chance to do so in my work, I’m reminded how real cellular agriculture is. We’re not just selling an idea. We are creating things—real food—and we are moving research and food science forward.” As for what’s next, Datar says the thing that keeps her engaged is working with the donor population that makes New Harvest possible. “I love the fact that we are a charity and have inspired people from around the world with our cause,” explains Datar. “Their goodwill makes this happen. It is very motivating that these people believe in the same idea that we do, and they trust us to try and make it happen. Serving that donor population is something that keeps me going.” “New Harvest is at the intersection of so many motives that will better our world. And we’re about creating the solution to many issues at once. So we start there, presenting the solution. All of these issues and problems are secondary.”
Helping fund research on creating animal products without animals, Isha Datar is passionate about cellular agriculture.
FROM SOUP TO (GUITAR) SOUND: THE SCIENTIFIC METHOD TO BUSINESS SUCCESS
BY
JENNIFER PASCOE
P H OTO S
JOHN ULAN
Arden Tse, pictured at the Prairie Noodle Shop, has a palate primed for opportunity.
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An eternal entrepreneur, Arden Tse credits his science roots for setting him up for business success.
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T’S ARGUABLE that when the average 17- or 18-year-old begins a bachelor of science degree program, the path doesn’t obviously point the way to a career as an entrepreneur. Yet, here we hear from several scientists turned businesspeople who are channelling Douglas Adams’ famous line: “I may not have gone where I intended to go, but I think I have ended up where I needed to be.”
Arden Tse ('95 BSc, '99 BCom, '13 MBA) says a firm grounding in the scientific method set him up for business success. A former psychology major, Tse is now manager at Venture Mentoring Service, an initiative through the University of Alberta Alumni Association focused on developing alumni entrepreneurs. As a seasoned entrepreneur himself, Tse credits his science roots for allowing him to successfully navigate twists and turns along his professional path—from cruise casinos to real estate investment. All along, he has channelled his inner scientist with a quest for curiosity, never giving up on the search for answers, even when success is achieved. “The value of studying science was learning how to think critically, do research, ask questions, and solve problems,” Tse explains. “I didn’t know it at the time, but my degree set a foundation for a career in finance and investment, and now that career has led me to the startup community. It’s been quite an adventure.” Tse’s latest adventure combines three of his passions: startups, friends, and ramen. Focused on infusing Albertan flavours into a Japanese tradition, Tse, along with an old friend and three of his fellow MBA grads—two of whom have a science background—opened Prairie Noodle Shop on Edmonton’s
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“The value of studying science was learning how to think critically, do research, ask questions, and solve problems.”
flourishing 124th Street in late 2015. With a nose for business and a palate primed for opportunity, Tse and his partners seized the moment and took a risk, one that’s paying off in spades, one bowl at a time. “We set out to create our own market, and it actually worked really well,” Tse says with a smile. “We’ve had a lot of people come in who have never tried ramen before who would not normally go to a Japanese ramen shop, but our shop is approachable and friendly. It’s very Prairie.” He is not one to let moss grow under his feet, so what’s next on Tse’s plate to satisfy his entrepreneurial spirit? “I’ve got that itch for always wanting to move forward and do something different. The entrepreneur in me is dying to bust out. I’ve got the restaurant on the side, but moving forward, I’m kind of unemployable. My goal in the next few years is to focus on Venture Mentoring Service (VMS) and build it into a strong and valuable program. After that, who knows. I can see myself running an investment fund or perhaps even helping run a company. I see my future more in the entrepreneurial or executive management role.”
“As a scientist, I learned two things: that I know very few answers, and that asking the right questions is the only way to get more answers.” –Craig Milne
Tse credits the autonomy he has at VMS for providing something he can sink his teeth into, supporting the success of up-and-coming as well as experienced entrepreneurs and creating mentorship opportunities by facilitating relationships with mentors who have trodden similar tracks.
NO SINGLE FORMULA FOR SCIENCE ENTREPRENEURSHIP SUCCESS ONE SUCH MENTOR is Tse’s Prairie Noodle Shop partner, Craig Milne ('98 BSc, '13 MBA). Milne got his start in science studying zoology. Following his undergrad in physiology, a PhD at the University of Toronto in stem cell biology, and a return to the University of Alberta for an MBA, his connection to the Faculty of Science has come full circle: Milne is now consulting
“It’s really important as an entrepreneur to have people who are honest with you, people who can help you, people who will tell you when you are wrong, kind of like family.”
with faculty members to bring their business ideas to life. He’s working with a dozen researchers at various stages in the business process—some with just an idea, others with successful sales. Milne says the value he adds as a consultant is honesty. “It’s really important as an entrepreneur to have people who are honest with you, people who can help you, people who will tell you when you are wrong, kind of like family. I think that’s one of the things that the faculty members really appreciate. I can be completely honest, because I have no vested interest. I don’t represent any organization.” Milne sees incredible value for both the university and local economy in the creation of spinoffs, a belief shared by Dean Jonathan Schaeffer, who has identified increasing the number of spinoffs as a strategic goal for the Faculty of Science. Benefits include funnelling funding back into fundamental research, employment opportunities for students, increased investment in the province, and added prestige for the university. As to what makes Alberta’s capital city an ideal place to start a business, something creeping into common lore for Edmonton, Milne says there’s no single formula for success. “I think we try harder in Edmonton. There’s a bit of a little brother syndrome. If you’re not in oil and gas, you’ve got to do something else. For the same reason, the government is trying to diversify the economy, so entrepreneurs get more support here too.” And as to what Milne thinks it is that makes scientists ideal entrepreneurs? "As a scientist, I learned two things: that I know very few answers, and that asking the right questions is the only way to get more answers. Most of my current efforts are about helping ask the right questions with entrepreneurs. The discovery process of finding the best answer for a given business is always unique and always fascinating."
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Tech transfer made in heaven: Rick McCreery (left) and Adam Bergren (right) are making molecular music.
GUITAR PEDAL PROVIDES MUSICAL PROOF OF COMMERCIAL APPLICABILITY OF MOLECULAR ELECTRONICS ONE OF THE BUSINESSES Craig Milne ('98 BSc, '13 MBA), mentor with Venture Mentoring Service, is most jazzed about is Nanolog Audio, the brainchild of Rick McCreery, professor in the Department of Chemistry and senior researcher at the National Institute for Nanotechnology (NINT), and his former
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Nanolog will produce a lineup of musical distortion pedals, amplifiers and the patented molecular electronics.
post-doctoral fellow, Adam Bergren, now a senior research officer at NINT. “Nanolog Audio is a little bit molecular electronics fabrication and a whole lotta rock 'n' roll,” Milne says with a laugh. “Who would have ever thought that the first practical application of molecular scale electronics could be to create new sounds for musical artists to expand their creativity?” Milne has been working with McCreery and Bergren to secure the necessary rights to the technology and build the foundation for a product launch early this summer. Nanolog will produce a lineup of musical distortion pedals, amplifiers and the patented molecular electronics. The work will feed back to support research at the
“How do electrons move through molecules when the latter act as circuit elements, and what can we do with molecules that we can’t do with silicon, the standard material used in most consumer electronics?” –Rick McCreery
U of A and NINT as well as build a hub for molecular electronics manufacturing right here in Edmonton. “The really exciting thing is that the potential reach of molecular electronics extends into almost every field, so keep your ears tuned for Nanolog and the exciting things to come." So exactly what business do nanochemists have creating products for rock guitarists anyway? A potential $100 million worth, as it turns out. McCreery and Bergren have created the first commercial application of molecular electronics in the form of electronic junctions in guitar pedals, helping musicians improve their sound quality and harmonics in the process. “The guitar story is just a small part of the big picture,” explains McCreery. That bigger picture is molecular electronics, something that first appeared on the scientific scene in the late 1990s. “The two main questions we consider: How do electrons move through molecules when the latter act as circuit elements, and what can we do with molecules that we can’t do with silicon, the standard material used in most consumer electronics? The guitar pedal is important because it demonstrates that a molecular device is practical and can do something that is very difficult with silicon.” Only a few molecules in thickness, Nanolog’s device—in this particular application—creates a warmer sound for electric guitarists. The inspiration for the application of its molecular junctions came from Bergren, an amateur guitarist, who observed that musicians typically don’t like the sound provided by standard amplifiers using silicon electronics. “To put it in musical terms, the sound silicon provides lacks warmth or brilliance,” explains McCreery. “For that reason, all the best amplifiers today have vacuum tubes, but these are expensive because they are so rare and have limited lifetimes.” And so, most
“To put it in musical terms, the sound silicon provides lacks warmth or brilliance.”
guitarists use distortion pedals, which also contain silicon components to enrich the sound, a market worth $100 million annually in the U.S. With Milne’s guidance, McCreery and Bergren are hoping to make Nanolog Audio a viable and profitable business that includes manufacturing in Edmonton. With a proven—and patented—product, McCreery says Nanolog Audio is tech transfer “made in heaven,” since initial product development is complete and there is an established market. The pair are hoping to propel the silicon-dominated guitar pedal market into the future of molecular electronics. Silicon is silicon, says McCreery, and has certain electronic properties that are difficult to modify. There are thousands of molecules that can be incorporated in molecular electronic devices, with a wide range of properties and electronic characteristics. They permit the sound to be tailored by variations in thickness and molecular structure, in a molecular layer only two to four nanometres thick. McCreery explains that, until now, the common challenge with molecular electronics worldwide has been stability. “Everybody makes these fancy, tiny, expensive laboratory gizmos, and they’re cool—neat physics and neat chemistry—but they’re very difficult to make practical. We don’t want to make fragile devices. We want to make manufacturable devices that are tolerant of the real world. I’ve always had the attitude that I want this thing to be tough and practical.” And tough it is. McCreery and Bergren’s molecular junctions are made with carbon-carbon bonds, which are among the strongest in chemistry. The pair have been running a device in their lab continuously for eight months, representing 30 billion cycles, without complications or failure. That’s a lot of licks on an electric guitar. “Our interest goes way beyond guitars, but the guitars demonstrate the practical viability of molecular electronics. We are currently looking hard at other applications besides audio, where molecular devices may provide major advantages. Guitars are just the tip of a possibly very large iceberg.”
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Budding future science business leaders hard at learning work and fun in the Faculty of Science summer camps
Taking up the k NURTURING THE NEXT GENERATION OF ENTREPRENEURIAL SCIENTISTS 30
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o the children who grew up using an iPad before they could walk, computers are as ubiquitous and familiar as anything occurring in nature—as is the ability to easily and rapidly access the vast wealth of information available online. Having a near-infinite digital library available at our fingertips is an enormous advantage for human progress. This shift in society’s relationship to technology is compounded by changes to science education. And while science education has traditionally emphasized learning facts (many will recall the various mnemonics taught to remember algebraic formulas or the elements of the periodic table), today’s students are more often examining bigpicture issues that highlight the value of scientific applications and critical thinking.
There is no question that our world will be a radically different place a century from now—whether it’s the result of climate, politics, rapid advancements in science and technology, or (more likely) a combination of all these.
Fortunately, no group has ever been better equipped for this future than the young people of today. This generation will face a limitless spectrum of career possibilities in which the sky is no longer the limit; they are products of an environment where science has been fully integrated into mainstream culture, one dominated by technology and growing public interest in traditionally esoteric issues like energy production, space exploration, and climate change.
torch BY
KRISTY CONDON
P H OTO S
JOHN ULAN
Science from the ground up From recreational activities to medical advancements to military applications, it’s nearly impossible to escape science today. And the more educated people are about science—its strengths and weaknesses—the better off we are as a society. “Science isn’t the answer to everything, but I think we as a society are much better served if everyone at least understands science,” says Dean Jonathan Schaeffer. Studies have repeatedly shown that the earlier students become interested in science, the more likely they are to pursue scientific careers. As Schaeffer attests, scientific knowledge is most valuable when it is one tool in a larger multidisciplinary kit, but the advantages in creating a science-literate society are clear. “I believe it’s really important for people to be exposed to science at an early age and given every opportunity to pursue their interest in science,” he says. This is one reason behind Schaeffer’s stalwart support for Faculty of Science engagement activities for families and young people, including a newly expanded summer camp program that expects to welcome upwards of 1,250 young people to campus this summer. More than that, the camps are led by UAlberta students, who will learn a variety of leadership and planning skills over the course of a summer. Camps are offered in a number of themes ranging from com-
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“The world is becoming multidisciplinary, and the grand problems we want to solve are becoming bigger and more multi-faceted.” —Jonathan Schaeffer
Dean Jonathan Schaeffer is committed to fostering the growth of a more scienceliterate society.
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puter programming to paleontology to astronomy, requiring student leaders to become adept at applying programming that spans multiple disciplines. For the students, this is all part of the new undergraduate experience, as expectations of the university experience have moved away from the traditionally strict, single-minded focus on just one area of study in favour of a more diverse educational experience that also covers networking and learning to effectively communicate with others. “What I see happening is the continuation of an evolution that started years ago but is now accelerating, and it’s certainly not going to go away,” says Schaeffer. “Science is becoming much more cross-disciplinary, which means it’s not just a matter of taking what you learn in a classroom in your discipline and applying it: it’s working with people in other disciplines to try and solve problems that are bigger, more ambitious, and perhaps more societally useful.” Take UrbanTundra for example, a group of more than 20 Edmonton high school and first-year university students investigating solutions for the impending problem of how to produce oxygen on Mars. The team, whose philosophy can be summed up in the “20 heads are better than one” maxim displayed on its website, proposed the award-winning idea that a poisonous component of Martian soil could be converted into oxygen using engineered E. coli bacteria. They pitched the idea at the 2016 International Genetically Engineered Machine (iGEM) jamboree in Boston. The team was sponsored by the faculties of Science, Engineering, and Medicine & Dentistry and represented the first Edmonton team made up of high school students to compete since iGEM’s inception in 2005. Though nominally iGEM is a competition in synthetic biology, it also underlines the importance of learning new skills, being able to work effectively
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in a team, and sharing knowledge, encouraging teams to consider their projects from multiple angles and extend beyond just the lab work.
The power of perspective With the breadth of opportunities available, Schaeffer hopes that all science students will take advantage of the chance to embrace collaboration and not limit themselves to one area of study. “The world is becoming multidisciplinary, and the grand problems we want to solve are becoming bigger and more multi-faceted. Learning to live and work in an interdisciplinary environment is pivotal to success.” Students, he suggests, should strive for a wellrounded education that exposes them to multiple perspectives and diverse communities. A science student, for example, could complement her major and pursue a passion by taking a minor in an area like business or the humanities. “Scientists talk to scientists, but very often when you get out in the real world you have to talk to people with incredibly valuable expertise—and they’re not scientists.” For students, getting these interactions with people in varied disciplines is a critical start to building that all-important professional network, and planting the seeds for more ambitious endeavours. “There are lots of things we can teach in the classroom, but getting a student motivated to go off and do something on their own like start a company teaches them a wide variety of skills,” says Schaeffer. An attentive student in the right environment can pick up base skills ranging from organization to finance to legal knowledge. “There’s so much that you can learn, and these are the kinds of experiences that a classroom can’t capture.”
One way the Faculty of Science promotes this kind of on-the-job learning is through the Science Internship Program (SIP), which places students in term positions with industry partners ranging four to 16 months in length. New computing science grad Chase McCarty ('17 BSc) was drawn to SIP primarily for the boost to his resumé, hoping that the internship experience would make him a more competitive applicant when entering the workforce upon graduation. He was offered a programming position with Intuit (home of Canada’s best-selling financial and tax software), who were so impressed with him that they offered him a permanent position after graduation. “My eight months at Intuit was by far the best part of my university experience,” he reflects. “I got to work on meaningful and challenging problems, I got to meet lots of great mentors whom I’m still in contact with, and I was treated immensely well by my employer during my stay.” The position let him cut his teeth programming in a real business with real stakes, working alongside established programmers and learning on the job. “I got to spend more time coding than the rest of my university degree combined, and it was all with cutting-edge technologies and languages,” he says. “I really feel like I went from amateur to pro in those eight months.”
Chase McCarty (right), pictured during his internship at Intuit.
“I think everyone has a duty to leave the world better with a few less problems than how they found it, and I don't know of any better way to do that than entrepreneurship.” —Cha se McC art y
The old college try McCart y ’s SIP pl acement gave him the opportunity to try the Silicon Valley lifestyle on for size, and it turned out to be a perfect fit—at least, for now. “I think everyone has a duty to leave the world better with a few less problems than how they found it, and I don't know of any better way to do that than entrepreneurship,” he says. “In the long term, that’s the path that I see myself taking.” As the value of the entrepreneurial experience becomes more and more recognized, a growing number of resources have become available on campus to support budding business starters like McCarty. Always at the forefront of innovation, the Faculty of Science is taking it even further by establishing a 3,600-square-foot innovation space on campus for students to try their hand at entrepreneurship. For Schaeffer, the initiator and driving force behind the initiative, “try” is the key word. “Most of the students who try out entrepreneurship and dabble a bit don’t end up creating companies, and they don’t end up making a million dollars. But they’ve tried something,” he says. “They’ve learned something new and they have a better appreciation for what it takes to start a company—what it takes to turn an idea into a product or a service, what it might take to go on and earn a million dollars.” Ultimately, it’s just another skill students can add to their tool kit when they go out to make their mark on the world. “We are producing people who are going to change our community, our province, our country, and the world. We have evidence we’ve already done it, and we will continue to do it.”
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(The future is now) Federal funding infusion boosts UAlberta AI research
Artificial intelligence (AI) is poised to steer society into the next generation. When you think of the brains behind the brawn of AI, perhaps you imagine futuristic labs in Silicon Valley. However, that vision couldn’t be farther from reality.
So just how did a university in one of the country’s most geographically isolated provinces become a global powerhouse in AI and machine learning (ML), consistently ranking as the second computing science school in the world for AI and ML for more than a quarter century? (The U of A is second only to Carnegie Mellon University in Pittsburgh, PA, which has twice as many faculty members).
BY JENNIFER PASCOE
a series of strategic hires that allowed the work of University of Alberta researchers to put Canada on the map as a recognized world leader in AI. Early research success including work in the fields of chess and checkers helped raise the profile of the university and foster momentum to recruit outstanding researchers to campus. It all started with the founding four members of what would become the Alberta Innovates Centre for Machine Learning (now the Artificial Machine Intelligence Institute, housed in the Faculty of Science): Rob Holte, Randy Goebel, Russ Greiner, and Jonathan Schaeffer. “We had only a few people here working on AI in the early years, but when we saw good people, we went after them and took advantage of opportunities to recruit their talent here. Good people created an environment for even better people, and we succeeded,” says Schaeffer, best known for his work on computer games. Now with roughly 20 faculty members working in AI in the Faculty of Science—what Schaeffer describes as a highly collaborative group of people— the researchers continue year over year to punch well above their collective weight, creating applications that have wide-reaching and critical implications for the lives of Canadians. Some of the biggest made-in-Alberta innovations and impacts range from life-altering “intelligent” prosthetics that improve the quality of life for amputees to life-saving predictive medicine that could help doctors prevent cancer, Alzheimer’s, and diabetes. THE ANSWER IS
(Invisible integration) bold biomedical designs that are improving the way everyday citizens are able to live thanks to IT’S NOT ONLY
AI. Schaeffer says AI is so commonplace that people don’t realize they interact with it everyday. “AI is invisible. You never see it. But AI is part of our lives. Every time you interact with your email, AI enables in spam detection. Every time you use your credit card, AI engages in fraud detection. Every time you buy a book or watch a movie online, AI is studying you to suggest something for your next purchase or view. It’s seeing patterns and trying to infer and suggest things.” Beyond applications to improve society, the work happening in the Faculty of Science is also contributing to economic stimulation and diversification. The Royal Bank of Canada recently appointed computing science prof and AI pioneer Richard Sutton as academic adviser, and the company is now setting up offices in Edmonton to move forward with the work. Soon to be announced, a major multinational is poised to set up shop in Alberta’s capital city to work with local AI researchers creating even more jobs. Schaeffer mentions there are a handful of other major industrial partnerships in the pipeline, which in the next few years will continue to help stimulate the local economy. “In the last year, suddenly AI has become hot and popular, but it’s not a new field. The hype might die down, but the demand will not disappear,” says Schaeffer. “The data being created by and collected in our society is only growing. The power of AI takes that data and turns it into knowledge.” A new federal funding infusion provided by the recently announced Pan-Canadian Artificial Intelligence Strategy will help further position the University of Alberta to continue to push the boundaries of and uses for that knowledge. The new money will be used to retain talent and attract new re-
searchers and students to stimulate the lifeblood of the already strong research program. Further, the national initiative is designed to promote collaboration among Canada’s leading centres of expertise in artificial intelligence and position Canada as a world-leading destination for companies seeking to invest in its transformative potential. The University of Alberta will be joined in the collaboration by institutions in Montreal and the Toronto-Waterloo corridor. “Canadians are modest. People in the AI community know who we are. But industry didn’t know us. Now they do. It’s huge for the Faculty of Science and the University of Alberta but mostly for Edmonton and the province. It’s really good news. It’s not the home run we need to solve economic diversification in the province, but it will act as a magnet for venture capital and growing critical mass. We have to take advantage of the opportunity.”
As part of the funding infusion, we are pleased to welcome Martha White ('08 BSc, '10 MSc, '15 PhD), new assistant professor (computing sciences). White is passionate about artificial intelligence and develops machine learning algorithms for autonomous agents learning in real-time on streams of data.
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Your support leads to exceptional teaching, learning, research, and community engagement. We are incredibly grateful for your generosity. Thank you.
Gifts recognized were made at the $500+ level between April 1, 2016, and March 31, 2017. We hope we have reported your name accurately. To advise of changes, please contact us at 780-492-9983 or give2sci@ualberta.ca.
* Marks Deceased Persons
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SPRING/SUMMER 2017
$100,000+
AB Biodiversity Monitoring Institute • Alberta Conservation Association • American Chemical Society • Brookfield Residential (Alberta) LP • Canadian Foundation for Innovation • ConocoPhillips Canada • Google Inc. • Anne McKenzie • National Radio Astronomy Observatory • Quantiam Technologies Inc. • River of Death and Discovery Dinosaur Museum Society • Judy Sproule • Syncrude Canada Ltd. • VaxAlta Inc. • The Wigham Family • Anonymous (1)
ATHABASCA CIRCLE
$10,000 – $49,999
Because of you, the Faculty of Science has a vibrant learning environment that encourages discovery and engagement. Together, we push the boundaries of knowledge in the classroom, laboratory, and field.
$50,000 – $99,999
We are thankful to each of our donors and recognize your commitment to discovering the past and shaping the future of our students, research, community, and the world.
PRESIDENT’S CIRCLE
ASSINIBOIA CIRCLE Alberta Society of Professional Biologists • Alberta Wheat Commission • Alberta-Pacific Forest Industries Inc. • George William Anderson* • Elaine Antoniuk • Margaret-Ann Armour • H. James Hoover and Antony Olekshy • Black Spruce Exploration Corp. • Branch Out Neurological Foundation • Canadian Association of Petroleum Producers • Canadian Liver Foundation • George Castles • CGG Services (US) Inc. • ConocoPhillips US • Jean Cooley • Delta Waterfowl Foundation • Ducks Unlimited Canada • Robert & Meilei Enns • ExxonMobil Upstream Research Company • Gilead Alberta ULC • Innovative Petrotech Solutions Inc. • Peter Peto • Royal Alexandra Hospital Foundation • Royal Astronomical Society of Canada • Safari Club International Foundation • Sasol Canada Exploration and Production Ltd. • Tate Family Trust • TCL Research America Inc. • Tides Foundation • David & Astrid Tupper • Vive Crop Protection Inc. • Larry & Rosa Wang • Western Grains Research Foundation • Barbara Whitlock • Wildlife Conservation Society of Canada • World Wildlife Fund Canada • Anonymous (1)
Alberta Crop Industry Development Fund • Canbriam Energy Inc. • Nestor & Sue* Cebuliak • ENI S.p.A. • Ferring Research Institute Inc. • Lotte & John Hecht Memorial Foundation • Elizabeth Rose Hurley-McDonald* • Robin* & Lorie Taylor Leech • Syncrude Canada Ltd.
TO HEAR STORIES ABOUT THE DONOR IMPACT ON FACULTY OF SCIENCE SUCCESS, VISIT UAB.CA/SCIIMPACT
Harvey & Judith Abbott • Alberta Women’s Science Network • Farzana Alidina • American Endowment Foundation • Riad & Heather Bacchus • BP Canada Energy Group ULC • Daniel & Penelope Boulet • Patricia Bowne • Mark Boyce & Evelyn Merrill • Patricia Clarke • Joel Cohen • Crowsnest Conservation Society • Jean Crozier • Kalman Cseuz • John Cuthbertson & Rhonda Wishart • Peter & Sandra Dawes • De Beers Canada Inc. • Edward Dedio • Ross & Hedy Denham • Eagle Point Blue Rapids Parks Council • Larry Eberlein • Helen Eckert • EDARA • Edmonton Community Foundation • Calvin & Doris Evans • Allan Fedoruk • Fermi Research Alliance LLC. • Ashley Finlayson & Diane Hollinshead • R. Perry & Ann Glaister • Brent Gorda • Russell Greiner • Guardian Chemicals Inc. • Margaret Harris • Gerhard & Madeleine Henkemans • Ursula Hennig • William & Joy Hibbard • John & Kathleen Holmes • Laurence Hoye • Douglas & Joan Hube • Gordon Hurlburt • Hydrogeological Consultants Ltd. • IBM Canada Ltd. • International Association for Bear Research and Management • Isomass Scientific Inc. • Derek Iverson • Colin & Laura Jackson • Bodh Jugdutt • Jurassic FEC Ltd. • John Katay • Edward Krebes • Wendy Lam • Anthony & Paulette Lashuk • Daniel & Brenda Leskiw • Jeff Lonnee • Benjamin & Jennie Lu • Chad Lund • Dalton MacWilliams • Howard Malm • William McCormack* • Alan McPherson • Lawrence Mysak • Katie Nichols • Alex Nickon • Paul Paetkau • Carmen Paradis • Jennifer Peats • Leona Peter • Petroleum Technology Alliance Canada • Frederick Phelps • Polar Bears International (Canada) Inc. • Eldon Priestley • David Robertson • Nathaniel & Marie Rutter • Imre Safarik • Safari Club International San Diego Chapter • Arturo Sanchez-Azofeifa & Christine Orosz • Jonathan Schaeffer • Robert & Magaretha Schutte • Simon Segall • Nick Semenuk • Kwok-Keung Shiu • Neil Siemens • Garry Sohi & Lakeridge Animal Hospital • Paul & Linda Sorenson • Michael & Shirley Stiles • Hubert & Anna Taube • Kim & Don Taylor • TD Friends of the Environment Foundation • TELUS Corporation • Kha Sin Teow • The Edmonton Rotary Club Foundation • The Wolverine Foundation Inc. • The Zoo Society Point Defiance Zoological Society • Thermo Fisher Scientific • Christopher Thomson & Marlene Reynolds • University Hospital Foundation • Edward Warawa • Wild Sheep Foundation Alberta • Christina Williams • Daniel Wilson • Wilfred Worms • Malcolm Young & Margaret Bowland • Leon & Vonnie Zupan • Anonymous (14)
$500 – $999
$1,000 – $9,999
PEMBINA CIRCLE
THE QUAECUMQUE VERA HONOUR SOCIETY DEAN’S CIRCLE Carl & Ellen Amrhein • Kurt Armbruster • Brian & Linda Brownlee • William Christensen & Sylvie Pinard • Mel Comisarow • Edwin & Lucille Cossins • Joseph & Rochelle Cruz • Richard Cyrynowski • Joan Dakin Morrison • David D’Amico • Richard & Berna Danziger • Coleen Dean • David & Joan Ealey • Enbridge Pipelines Inc. • Juan Kuon & Mary Fairhurst • Merv Fingas • Michael Foster • Michelle & Selemani Fuko • Robert & Judy Gardiner • Clare Gibbons • Greg Hawkins • Erik Horne • Mourad Ismail • Burt & Shirley Krull • Raymond & Patricia Lemieux • Dekang & Yihua Lin-Yuan • Naomi Makins • Joel Martin • Dennis & Kathleen McCalla • Robert & Karen McDonald • Brian Nishiyama • Bob Nicholl • Hans Reich • Elmer Reist • Robert & Terry St Louis • Alan & Lorna Stickel • Michael Suchocki • Richard & Elaine Taylor-Kerr • The Calgary Foundation • L. Sylvan Villett • Gary Vivian • Anonymous (5)
The Quaecumque Vera Honour Society is named after the motto of the University of Alberta, which means “whatsoever things are true.” Exclusive membership in this society is for living individuals who have provided for the university in their estate plans and who have notified our offices of their intent. Qualifying gifts for membership in the QVHS include but are not limited to: › Life insurance and other life insurance products; › Bequests by will; › Charitable trusts and gift annuities; › Gifts of income-generating property; and › RRIFs and RRSPs.
Thank you to the following donors for their new estate commitments to the Faculty of Science in 2016-17: Dennis & Gail Campbell • Mavis Chittick • Winnie Mah • Jean Cooley • Gordon Hurlburt • Anonymous (1) We appreciate and honour your legacy with the Faculty of Science.
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The second coming of quantum BY
“Quantum technology is a field on a precipice,” says Associate Professor John Davis (physics). “In the next five to 10 years, we expect that quantum will disrupt all existing technology.” Davis and his colleagues will be tilting graduate training on its axis with a new program starting this fall. Quanta, named for Quantum Nanotechnology Training in Alberta, will train graduate students in emerging quantum technologies while developing innovation, management, and entrepreneurship skills. Graduates will be prepared to found and advance quantum technology companies, ensuring Canada’s central role in leading the Quantum Age.
Callum (left) and Pearse (right) Doolin are working with John Davis (above, centre) on a new spinoff company, Resolved Instruments. The team has created a a miniaturized digital photodetector for use in physics labs.
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“We are coming into the second quantum era. It remains to be seen which Quantum Age technologies will dominate,” says Davis. “But one thing is certain: society will need highly trained physicists and engineers capable of leading these advances, both in academic and industrial settings.” This unique graduate program will produce scientists who will revolutionize the information and communications sector through new quantum technologies, both by leading research and development in established industries and by starting new companies of their own—companies like Resolved Instruments, the creation of Davis and brothers Callum (PhD student in the Davis lab) and Pearse Doolin (an engineer who started working in the Davis lab on a co-op a few years ago).
Jennifer Pascoe /
P HOTOS
John Ul an
The brothers combined their complementary knowledge of hardware and software to develop a miniaturized digital photodetector, an elegant solution combining four different machines commonly used in physics labs. Their product was featured at the American Physical Society’s annual meeting in New Orleans this spring. Callum explains that the process of creating the photodetector paralleled a process fundamentally imprinted in every scientist’s DNA, something that makes them unafraid to experiment. “We’ve gone through so many revisions. We have to troubleshoot it and figure out why it doesn’t work and make a new one. That’s the scientific method right there.”
Alumni Perspectives
Student of the universe By Ross Lockwood ('08 BSc, '15 PhD)
My post-secondary career likely started in a way that many students and alumni have experienced—with uncertainty, indecision, and trepidation. After growing up in a small town in British Columbia, moving away from my family, friends, and community was a difficult choice and a big commitment. My goal was to complete a bachelor of science before attending medical school to become a doctor. Little did I know that I would become a different kind of doctor. . . . I began my undergraduate experience by declaring a physics major and biology minor— both good choices for aspiring physicians. In my first year, I elected to make my science options physics and chemistry, saving the biology courses for the future. It wasn’t long before I discovered that I had a much greater interest in—and talent for—physics. When it came time to graduate, I had taken a sum total of zero biology courses, and I had to drop my biology minor (which I happily did, with no offence to the biologists in the crowd)! It was during my undergraduate in physics that I met and began working with the professor who became my PhD supervisor, Al Mel-
drum. Over the course of my undergraduate degree, I took many small, halting steps in a field of research that would eventually turn into my doctoral thesis: firing high-powered lasers at silicon quantum dots (nanoscale balls of silicon), measuring how they change colour in response to environmental conditions. Working with my supervisor was a privilege and a pleasure, even if the better part of my five-year doctoral work was done in a dark, underground laboratory. Throughout my undergraduate and graduate education, I worked, volunteered, and cultivated my passion for science and communication. While I was accomplishing my academic goals, I sought new goals that have seen me become a scuba instructor, simulate the life of an astronaut on Mars (which you might remember reading about in the Fall 2015 issue of Contours), and apply for (but fall short of) the recent Canadian Space Agency astronaut recruitment campaign. Don’t worry, I’ll reapply next time. The flexibility and courage to explore all of these avenues and more over my nine-year academic career was facilitated by world-class professors, admin-
istrators, and colleagues—not to mention all of the incredible alumni who have helped, and continue to help me along the way. Now, I am taking the first small steps in the beginning of my career. Although I didn’t become the medical doctor I set out to become, I’m confident that if the universe called in sick, I could diagnose the problem as a doctor of physics. In fact, I am working to develop the next big online course out of the Faculty of Science, expected to launch in 2018. Astro 101: Black Holes will aim to teach anyone 9 to 90-plus about one of our universe’s most exotic objects. The U of A and the Faculty of Science have given me the greatest gift I could have asked for: the inspiration to discover my true strengths and facilitate my true passions as a student of the universe. I am immeasurably grateful. Editor’s note: Ross Lockwood is now the Faculty of Science’s alumni representative on the University of Alberta’s Alumni Council. He’d love to hear from you about how we can engage you as an alumnus.
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Faculty of Science 6-189 CCIS University of Alberta Edmonton, Alberta Canada T6G 2E1
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