Other Athlone events

The 3Ss of Sustainability: Seaweed, Steaks and Sensors

Please note this venue is wheelchair accessible
Past event - 2024
15 May Doors open 6.30pm
Event starts 7pm
Event ends 9pm
The Snug Bar, Fry Place, The Snug Bar, 2, Athlone, Co. Westmeath, ,
Athlone N37 Y072
Join us at the Snug Bar at 7pm to discuss sustainability, whether it is in the context of the food we eat, the way we manage chronic disease or the effects of farming on our ecosystem. Book your spot now!

Raising the Steaks: Developing Reusable Meat Packaging

Alison Reid (She/her) (PhD Student, Technological University of the Shannon: Midlands (TUS))
Tackling an environmental challenge by aiding the development of the world's first reusable vacuum skin packaging for fresh meat, all from a microbial perspective!

The New Wave - Evaluating the ecosystem services provided by seaweed aquaculture

Peter Lahiff (He/him) (Master's student, Atlantic Technological University, Galway )
A discussion of the role farmed seaweed plays in habitat provisioning for fish & invertebrates, and how aquaculture can be managed to preserve biodiversity

Enhancing Parkinsons Disease Diagnosis with Wearable Technology and Task-Based Tremor Quantification

Samantha O'Sullivan (She/her) (Student, The Technological University of the Shannon)
In this presentation, we will explore the application of wearable sensors in the context of Parkinson's Disease, with a specific focus on their utility in quantifying task-based tremors. The adoption of this technology has the potential to revolutionize the monitoring and treatment of Parkinson's Disease, enabling more efficient and effective management of the condition. By reducing the frequency of hospital visits, we can contribute to lowering carbon emissions and fostering social sustainability and equity. Ultimately, promoting well-being and enhancing the quality of life for individuals affected by Parkinson's Disease.
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