Difference between revisions of "PAG 2011 Collaborators Workshop"

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'''Where:''' [http://intl-pag.org/TownCountryMap.pdf], Windsor Room
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'''Where:''' [http://intl-pag.org/TownCountryMap.pdf Town and Country Hotel], Windsor Room
  
 
==Link to [http://plantontology.org/db/workshop/pag_survey Registration Site and Survey]:==
 
==Link to [http://plantontology.org/db/workshop/pag_survey Registration Site and Survey]:==

Revision as of 18:52, 10 December 2010

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: TBA

(suggested: "Intro 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: TBA


11:25am: TBA


11:40am: TBA


11:55am: Closing Comments and Thanks (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 Faked 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