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19 Nov 2025
16:30  - 18:00

Klingelbergstr. 80, 4056 Basel, Small Lecture Hall PC 4.04

Organizer:
Department of Chemistry (SW)

A Comparative QCT and Quantum Close Coupling Study of the HeNa+ and HeK+ Three Body Association

Dr. Thierry Stoecklin (Université de Bordeaux, Bordeaux, France)
20 Nov 2025
17:30  - 19:00

St. Johanns-Ring 19, 4056 Basel, Small Lecture Hall OC

Organizer:
Basel Chemical Society

Title to be announced

Prof. Dr. Andy McNally (Colorado State University in Fort Collins, Colorado, USA)
21 Nov 2025
10:45  - 12:15

St. Johanns-Ring 19, 4056 Basel, Small Lecture Hall OC

Organizer:
Department of Chemistry (DH)

Probing molecular-recognition events by solid-state NMR spectroscopy

Prof. Dr. Thomas Wiegand (Max Planck Institute, Mühlheim, Germany and RWTH Aachen, Germany)
03 Dec 2025
09:15  - 10:45

St. Johanns-Ring 19, 4056 Basel, Small Lecture Hall OC

Organizer:
Intergroup Seminar (OW)

Title to be announced

Prof. Dr. Ally Aukauloo (University of Paris-Saclay, France)
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Chemists develop molecule for important step toward artificial photosynthesis

A research team from the University of Basel has developed a new molecule modeled on plant photosynthesis: under the influence of light, it stores two positive and two negative charges at the same time. The aim is to convert sunlight into…

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Lighting Up Zirconia: Eliminating and Seeing Surface Emission in Luminescent Nanomaterials

In nanomaterials, surface phenomena play a crucial role — and luminescence is no exception. Our recent research shows that by carefully engineering zirconia (ZrO₂) nanocrystals doped with lanthanide ions such as europium (Eu³⁺, shown in the…

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New Insights into Sustainable Photochemistry: Cr, Co, and Fe in the Spotlight

The research team led by Professor Oliver S. Wenger at the University of Basel has published three new articles in the "Journal of the American Chemical Society" that deepen our understanding of the photophysics and photochemistry of…

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In Focus: Silas Battisti is searching for the right chemistry

Once he wanted to make wine, but today he tinkers with the synthesis of natural substances – and the perfect pizza dough. Doctoral student Silas Battisti has a feel for perfect interaction. In every respect.

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