PAG 2011 Collaborators Workshop

Date and Time:

Sunday, January 16th, Late Morning to include a buffet lunch

Time: 10:30-1:00 pm (will wrap up in time to get to 1:30 sessions)

Where: Town and Country Hotel, Windsor Room

Link to Registration Site and Survey:

Please visit the site and register so we know how many are coming for lunch.

Summary and Objectives:

- We will have about 4 or 5 speakers from groups who are current or potential collaborators

- The goal is to show a range of uses and highlight the utility of the Plant Ontology to the plant science community.

- Each speaker will have about 10-15 minutes, including time for questions, (~ 5-10 slides)

- We will have a 'working lunch' where folks can mingle and continue discussions

Agenda:

10:30am: Welcome and Opening

Laurel Cooper, Coordinator, Plant Ontology Consortium

10:40am: Ramona Walls, Plant Ontology Consortium

Title: "Introduction to the Plant Ontology- Where does my project fit in?"

10:55am: Mary Schaeffer, MaizeGDB

Title: TBA

Summary: The Plant Ontology is being utilized as MaizeGBD develops a Maize Gene Atlas. They are working on a large set of Nimblegen and RNA_Seq expression data, from 61 tissues, at various plant growth stages. These data will be added to the Plant Ontology's existing annotations.

11:10am: Claude dePamphilis and/or Jim Leebens-Mack

Title: TBA

Summary: An overview of the Floral Genome and Ancestral Angiosperm Genome Projectswhere they have been collecting 'immense Next Gen transcriptome datasets of several basal angiosperms'. A look at the specific issues that basal angiosperms raise for PO.

11:25am: TBA

11:40am: TBA

11:55am: Closing Comments and Summary

Laurel Cooper, Coordinator, Plant Ontology Consortium

12 to 1pm: Lunch and Networking Time

Build-Your-Own Sandwich Buffet Lunch

• Soup du Jour

• Sandwich Buffet:

Selection of Sliced Meats and Cheeses

Assorted Freshly Baked Deli Breads

Condiments to include leaf lettuce, sliced tomatoes, onions, mayonnaise and mustards

Crisp potato chips

• Salad Selections:

Red Potato Salad

Pasta Salad Primavera

Marinated Tomatoes and Cucumbers

Variety of Seasonal Greens with Choice of Dressings

• Deserts:

Assorted whole fresh fruits

Chef's Sweets Table

• Freshly brewed coffee, decaffeinated coffee and tea