T-Licht 22.4

T-Licht Association magazine of T.S.V. ‘Jan Pieter Minckelers’

JUNE 2018 VOLUME 22 EDITION 04

Introducing candidates:

F.O.R.T.-sauce & cuddly board

ONCS in Utrecht Japie, Japie, Japie, Japie ÉÉN!

13 reasons why You should go on a holiday abroad

Dear reader, It is hard to believe, but the year is already running towards its end. Before you lies the final T-Licht of this year. For me, this has been an amazing year and I hope you enjoyed the T-Lichten as much as I did.

My name is Bart van den Bersselaar and this year I’m in charge of the finances of the association. Your typical treasurer is not known for his great designing skills, but in line with my predecessor, I took part in the T-Licht for the past year.

As most of you know, we are doing a board year with four people currently, which unfortunately means that we do not have the time to take on the task of editor in chief ourselves. Luckily, we found Marc willing to do this.

24 Batavierenrace 2018 Batavierenrace: 8000 students, 350 teams, 175 kilometers and 25 Japies

Although I’m not the official editor in chief, as a supervising board member I’ve been with the editorial board throughout this year. I’ve enjoyed myself immensely and I’m sure that I’ll be around next year as well.

To close off, I want to thank you for the enthusiasm in reading the T-Licht and filling in the puzzles. I hope that the T-Licht was a welcome distraction during all your exam weeks and I hope to see all of you sometime around next year!

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Bart van den Bersselaar

The new board Introducing the candidates: A new year, a new regime. Who are the candidates for the 61st board?

T-Licht June 2018 04

By the chairman: Time is running out

05 Education: Small but significant 06

Science news: Renewable trousers

08 Puzzle: Sweeping the word-matrix

22

Interview with: Fausto Gallucci

24 Batavierenrace: Batavierenrace 2018 26 Spraakwater: My first ONCS 27

On campus: My Future

09

From the benefactor: Let it work

28

SensUS: The future of biosensing

10

PhD article: Where new technology meets new opportunities

30

Letting off some steam: Mile high nuisance

31

ONCS 2018: How Japie won ONCS 2018

34

Carte blanche: 13 reasons why

36

Beer of the quartile: Passionfruit milkshake in a beer?

Y van de Huismeester: Fairtrade University?

12 Internship: Hygge at Haldor Topsøe 14

Culture shock: Crazy California

15 Introducing: Candidates of the 61st board 18

Thropy case: Pizza for dinner

38

20

Real life chemistry: Heating & cooling

40 Introducing: The piglets of the F.O.R.T.

“Scientists collaborate with the industry in order to make the textile industry more sustainable in the next few years. Will they succeed?”

06 Colophon Volume 22, edition 4, Circulation: 550 Editor in chief: Marc Willemsen Editorial board: Mariska Brüls, Rick Curvers, Alex van de Greef, Janne van Gisbergen, Jolanda van Helden, Limi Kalapurackal, Vandhana Varughese, Marle Vleugels, Koen Vlot, Woutje ter Weel, Thomas Werkhorst.

Printer: Gildeprint Drukkerijen info@gildeprint.nl

The T-Licht is the association magazine of T.S.V. ‘Jan Pieter Minckelers’, study association of the department of Chemical Engineering and Chemistry of the Eindhoven University of Technology.

Contact: T.S.V. ‘Jan Pieter Minckelers’ Attn. Het T-Licht Helix STW 0.25 Postbus 513, 5600 MB Eindhoven Tel: 040-2473756 tlicht.st@tue.nl | www.tsvjapie.nl

The editorial board always reserves the right to edit or decline the provided copy.

Index of advertisements: Pg 19: ASML Pg 35: Dow Chemicals Pg 43: Shell Back cover: AkzoNobel

Time is running out By the chairman

When you start, a year sounds very long and the end of a board seems very far away.

Within an eye blink Christmas passes and with another blink I am writing my last T-Licht article as chairman of this association. As board member you tend to keep on going as there is always something to do. Personally I realized that my time is running out and if there are still things I would like to achieve, then I better hurry.

During the lustrum reunion of Japie for the alumni of the faculty I was honored to meet a few very old Japie members. Some of them even started in the first year of our faculty. When I was talking to them they told me that their time was running out quite literally and that they weren’t sure if they would be able to attend the next lustrum reunion. We discussed the goals of the association and its connection to its alumni. While their time is running out they would love to interact more with this association.

Food for thought, one would say.

Once your time starts running out,

everybody starts to evaluate the things they did and what they could have done better during their life. This is also probably why they gave me as chairman of this association, some advice about how the association should keep in contact with its alumni.

A board year within Japie does not give a lot of options for evaluation or time to look back. Most board members tend to keep running until they nearly drop. Taking the time to stop and enjoy the things you have organized is a skill you will have to learn during this year. Looking back

now, I am proud of my board and what we have accomplished during our year, but I also think that we did not spend enough time chasing our own goals for this year.

On the 13th of April, it was decided that the candidates for the 61st board of Japie are going to be with seven. As a board with only four members you wonder how you are going to teach all of them everything they need to know about being board. One thing is that they will change a lot of things we did as they will have a lot more time on their hands to spend.

My time has ran out and in a few pages the candidate chairman will introduce herself to you. I hope they enjoy their board year as much as I did, as it will be over in an eye blink.

WRITTEN BY:

Tom van den Berg Tom is looking back after a busy board year and wondering how he spend his time during this year

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T-Licht Issue 22.4

Small but

significant

Education

Sadly, I’m writing my last article, which means that my year as coordinator of educational affairs is almost over.

As fast as this year has passed by, as long it took to come up with something for this last article. This time, there is no big update from the educational point of view, so I will write about a few smaller things.

First of all, Data Analytics took place the third quarter. This course is the replacement of the course modelling.

As could be expected, the students experienced some troubles with the course. Luckily, Lex Lemmens (Dean of the Bachelor College) is going to take a look at the course to improve it for next year! Right now they are thinking about splitting the levels of the course, because some departments already have experience with analyzing data and some don’t.

Next to that, the master track Chemical and Process Technology will be evaluated and my successor will probably move on with this.

With mentioning my successor, I can move on to my next point, which is the transfer of knowledge. In the fourth quarter, I will be busy to transfer my knowledge and the knowledge of previous coordinators of educational affairs to my successor(s). Yes, successor(s), because after a ‘long’ time (57th board) we will again have a coordinator of internal affairs which will also interfere with education. You might have noticed that knowledge is the way to succeed a course and knowledge will be the way for my successor(s) to succeed as well.

The last thing that I want to mention is that in the upcoming time, career and education will probably match up

“...knowledge is the way to succeed a course and knowledge will be the way for my successor(s) to succeed as well.”

more and more. Within my current meetings it is discussed how career and education can be combined more than now and this will be an ongoing discussion for the coming years.

As already mentioned, no big changes have happened the previous quarter and I hope that my last quarter will give me a last boost! For now, I want to say goodbye to this beautiful magazine and maybe you will sometime see another article that I wrote (and maybe you won’t, because writing isn’t really my thing).

WRITTEN BY:

Jasmijn Janssen Jasmijn is writing this article to give some insights into important things that the department and university are facing.

05

Renewable Trousers Science news

Although the textile industry has already been working with biopolymers for a long time, textile production could be made more sustainable when the fossil oil-based polymers such as polyester would be replaced. But also the current production of the biopolymer cellulose for cotton textiles could be made more sustainable, since the cotton plant consumes a lot of water. Scientists collaborate with the industry in order to make the textile industry more sustainable in the next few years. Will they succeed?

There are currently two biopolymers which are regarded as the most suitable candidates to be renewable replacers. These are the biodegradable polylactic acid, PLA, and the more durable polyethylene furanoate, PEF. The textile branch isn’t convinced of the properties of PLA, and PEF is still too expensive, according to Gunnar Seide. He is the project leader at the BioTex Fieldlab at the Aachen Maastricht Institute for Biobased Materials in Sittard-Geleen, which opened a year ago. There, the PLAproducing company Corbion and the

PEF producing company Avantium collaborate together with smaller companies in the textile industry.

They are investigating how their new biopolymers can be used for the production of textiles varying from sport socks to matrasses. PLA and PEF are not the only potential biopolymers, other candidates include polyhydroxyalkanoate (PHA), polybutylene succinate and polyamide 11. These biopolymers have interesting properties as well, but currently their production only takes place on lab scale. It will take

at least several years before they can even try to use them in the textile industry.

According to Seide, until recently the development of new biopolymers for textiles was very slow. The textile industry is quite conservative, but they have good reasons for that.

“When textile companies want to start working with new polymers as raw materials, they have to implement huge changes in their production chain. The European textile industry is already under pressure. Changing to more renewable resources can be very risky for companies. Therefore, they are not very motivated to do so, especially not as long as the oil prices stay low and the oil-based polymers can be bought cheaply. Furthermore, they already have a lot of experience with these old polymers, and it is risky to invest in the production based on a biopolymer which is currently only offered by a single large company.

Also Centexbel, a knowledge and innovation centrum for textile industry located in Ghent, investigates the application of various biopolymers. Among others, they’re

working on a project that should lead to the successful industrial production of clothes with cotton or wool combined with PLA. As the thermoplastic properties of PLA are poor, additives are needed in order to improve the extrusion process and mechanically spinning of the fibers.

They’re also looking for sustainable and biodegradable additives and plasticizers which can tackle the brittleness and low hydrolytic stability of PLA. Even though there are a large number of potential compounds which can be used as an additive, this is still a very tricky thing to do. The problem is that synthetic biopolymers are used in only a tiny fraction of the whole textile industry. The additives are only needed for a few percent of those biopolymers. Because of this small scale it is very difficult to create sustainable alternatives which are economically feasible.

Replacing synthetic polymers is not the only way by which the textile industry should be made more sustainable. A major part of textiles is already made from cotton, which largely consists of the biopolymer cellulose. It may seem that cotton is therefore already quite sustainable.

However, the production of cellulose from cotton plants requires a lot of resources. Among others the water consumption is very high.

It would be an advantage if the cellulose production can be made more sustainable, because then the industry can keep working with the

same biopolymer. In Enschede, the smart functional materials group of Saxion is making fibers for the textile industry which are based on cellulose made from cotton residual waste.

Their process is not just the same as mechanically recycling cotton waste, which has been around for quite a while. Instead, they isolate the cellulose from the old cotton and create new fibers from it.

Making fibers from cellulose is not a new concept. The semi-synthetic polymer viscose has been made from wood-cellulose for already more than a hundred years. In more recent years, researchers also attempted to create fibers from other cellulose crops such as hemp, bamboo and stinging nettle. However, these are probably less suitable resources than residual waste cotton. Cotton textile consists of more than 95% of cellulose. There is no other source of cellulose which comes even close to that level. In order to isolate cellulose from for example bamboo, large amounts of chemicals are required. These chemicals are not fully renewable, so

it is questionable if such a process can be called environmentally friendly.

At Saxion, they’ve already developed processes for the chemical decolorization of the residual cotton, as well as enzymatic processes which ensure that the fibers get the desired length and structure. In future, they hope to scale up their lab process.

They are currently working together with partners in research and industry, which offer them to use their facilities so that they can experiment with their process. They hope to get their own pilot plant soon so that they can speed up the process even more.

Having these processes ready would bring a future circular textile industry closer.

WRITTEN BY:

Mariska BrĂźls Mariska is looking forward to a proper circular economy in which even clothes come from renewable and recycled resources only.

Clothing industry by the numbers - 2nd largest polluting industry in the world - 20,000 liters of water are used to process 1 kg of cotton - 21 billion tons of garbage are produced by the industry every year - 10% of the global carbon emmisions are traced back to this industry

07

Sweeping the word-matrix Puzzle

We all love a bit of matrix sweeping using numbers, but what about a matrix full of letters? The following puzzle contains several large English words and it is up to you to find them. Make a word by choosing a letter and adding a letter from a box that surrounds it. When making words, all letters in the word must touch (in any direction), and no squares of letters may be reused.

The matrix to the right contains a total of the following long words: 7-letter words: 12 8-letter words: 3 10-letter words: 1 See if you can find at least four of the 7-letter words and at least two of the 8-letter words to have a shot at this editions prize.

TIP: online dictionaries are your friend!

Hints: - The 7-letter words contain 2 organic chemical compounds and 2 words that contain a suffix meaning “resembling� and these both point towards a certain shape

Y

W

K

F

O

V

I

O

N

Y

S

D

E

T

E

S

L

N

C

C

U

N

A

Z

M

- Two of the 8-letter words have something to do with architecture and in particular arches

Last edition the winner, Dylan Rantong, received a new airfryer.

This time, the winner will receive an Nespresso Krups Pixie coffee machine with 50 cups, courtesy of ExxonMobil.

In order to win this prize, you need to mail a scan of the finished puzzle to tlicht.st@tue.nl before the 24th of September. Disclaimer: only Japie members are eligible for the prize.

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T-Licht Issue 22.4

Let it work From the benefactor

Can you please read this for me? Will you do that while you are too busy, already have read too much or simply do not like to do so? It can be hard to get people to do stuff for you and besides, everyone has a different personality. To work effectively in a high-tech company like ASML your knowledge should be solid, but is solely not enough! You will need each other when knowledge and experience are spread over 5000+ people in research, development and engineering (DE).

Although the concentration of people with a background in chemical engineering is relatively low at ASML, my team (DE: Resist & Process Integration) mainly consists of chemical engineers and material scientists. The company only sells some expensive lithography tools and definitely not photoresists or tracks (tools that coat, bake and develop wafers). Currently our team is developing the wafer competence, but we also do not sell any wafers.

As we don’t sell anything we are a unique team in ‘development and engineering’. Consequently, we are involved in a wide-spread field of projects covering the gap between lithography and the rest of the industry. We investigate resist outgassing, fingerprints on customer processes, the interaction

of water droplets with resists but also work on decreasing spatial shifts due to clamping wafers. We have to interact with many experts such that all knowledge is present.

Therefore I think it is very important to communicate with each other and get the correct people to do things for you.

Influencing people such that they work for you may sound awful. Having informal chats with colleagues will already do a major part of the trick, only shooting requests by the minute will not help you. The nice part of ASML is a shared technical interest, so by explaining technical problems and proposals will likely get attention.

Unfortunately people are always busy as well. Therefore developing your social and organizational skills is

“As we don’t sell anything we are a unique team in ‘development and engineering’.” really important, and the best place to do so is by volunteering in boards/ committees of study associations or at your sports/music club. Here you will face a 100% chance on hard discussions under time pressure as (board) members are emotionally involved as well. A perfect setting to learn picturing the landscape, setting targets while time is lacking and interact with people with varying background. Go for it, make mistakes and get ready for the job you will find later. By the way, it is also a lot of fun!

WRITTEN BY:

Mike van Gils Mike van Gils stresses the importance of developing your social and organizational skills by volunteering in boards and committies.

09

Where new technology meets new opportunities Towards the valorisation of biomass and the production of bio-based platform chemicals PhD article

The conversion of biomass into chemicals and fuels has attracted increasing attention due to the fast depletion of fossil resources and due to increasing environmental concerns. Lignocellulose is an ideal feedstock for this purpose. The challenge of preventing degradation and eventual product loss, a common problem during biomass processing, can be overcome by applying the principles of process intensification. The use of combined processes in multiphase systems has proved highly beneficial.

About the author In 2013, I enrolled the PDEng program of Process and Product design of Eindhoven University of technology, just after completing my chemical engineering studies at the University of Patras, Greece.

During my second year of the PDEng program, I joined the Chemical Reactor Engineering (SCR) group

Figure 1: Biomass Structure and Composition

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T-Licht Issue 22.4

to do my final graduation project on the use of process intensification for the conversion of C5 sugars into important chemical building blocks. I found the topic of biomass utilization towards valuable chemicals very interesting, appealing and challenging. Especially, the close collaboration with industry to address real-world issues motivated me even more. Therefore, I made the decision to continue my research as a PhD student at SCR, where I do both experimental and modelling work to develop new reactors and processes for biomass conversion.

Towards a sustainable future The challenge of sustainability has been central in the research community for many years. An important approach towards sustainability consists of a transmaterialisation1. In general, this term refers to the switch from petroleum to renewable sources

(e.g. biomass, solar energy etc.) as raw materials. A complete and effective way of performing this switch also includes the reduction in energy demands and the decrease in the waste production. Among the available renewable resources, biomass is one of the most flexible in terms of treatment options. Biomass can be defined as every organic matter that is available on recurring basis. Biomass can be divided it two general categories: (a) plant-based biomass (lignocellulosic material) and (b) food-based biomass. Many technologies have been developed so far producing bio-based materials and biofuels using food-based biomass (1st generation feedstock).

However, its competition with world food supplies should be avoided.

Thus, lignocellulose is an excellent candidate for the transmaterialisation concept.

Figure 2: Furfural Production: (a) Mechanism and (b) Experimental samples In lignocellulose, there are three main groups of chemical compounds (Figure 1): (a) cellulose, which contains mainly C6 sugars, such as glucose and fructose, (b) lignin, a complex polymeric network, including phenolic compounds and (c) hemicellulose including mostly C5 sugars, such as xylose. Each of these fractions can be valorised in an integrated bio-refinery, a concept that is being currently developed and poses new technological challenges.

Due to the geographical dispersion, variability and seasonal nature of biomass feedstocks, the future biorefinery requires novel technologies that are not only efficient and compact, but also flexible to accommodate the needs of different feedstocks.

The furfural challenge The main focus of my research aims at the production of furfural, a product of high relevance for the chemical industry due to its multifunctional nature As such, furfural is an excellent solvent for lubricating oils and resins.

When hydrogenated, furfural is converted to furfuryl alcohol, which is extensively used for the production of bio-plastics, and THF, a very common solvent in pharmaceuticals.

Furfural is being produced via acid dehydration of xylose. The exact reaction mechanism has not been fully understood yet, but several attempts have been reported (Figure 2a).

The main reaction path includes an isomerization step of xylose followed by three dehydration steps leading to furfural formation (Figure 2b).

Under the same reaction conditions, furfural degrades forming several byproducts (resinification reactions2).

Simultaneously, xylose undergoes degradation reactions, but also reacts with furfural (condensation reactions2). At a later stage, all these

degradation reactions form humins, which are black insoluble organic black material. Hence, the fact that the main and desired product keeps degrading under reaction conditions constitutes the main challenge of this process.

Why Process Intensification is the solution The concept of process intensification has been introduced in industry around mid-nineties. Two main characteristics are the development of more innovative equipment and methods compared to the conventional process routes. The equipment delivering a certain process should have relatively small size, be energy efficient, cheap and sustainable. In our system, this equipment is the Spinning Disc Reactor (SDR). It is a reactor of 500 mL volume suitable for multiphase systems, where extraction and/or reaction can be performed.

The high mass transfer rates of SDR enable fast extraction, whereas its high throughput makes it suitable for industrial scale production. The method should be an integration of reaction and separation process. In furfural production, this is achieved by combining furfural formation with in-situ extraction. Organic solvent is used for furfural removal from the aqueous solution as soon as it is formed. The enhanced extraction performance in the SDR decreases the extent of degradation reactions and consequently leads to a selectivity increase of the desired product. Finally, the complete process scheme includes the furfural production with in-situ extraction in the SDR in lower temperature range and, hence decreasing the energy demands of the process. In such way, the proposed process development is consistent with the concept of process intensification.

Figure 3: Spinning Disc Reactor: Experimental Configuration (a) and Flow development4 (b) Conclusively, furfural production has been proved a challenging and demanding process, while a processoriented solution based on the demands of biomass chemistry can be found in process intensification. This can contribute to the development of a more sustainable industry meeting the needs of a modern “greener� era towards the transmaterialisation.

WRITTEN BY:

Myrto Papaioannou Myrto works as a PhD in the SCR group and wanted to share their work.

[1] Introduction to Chemicals from Biomass, 2nd Edition, J. Clark, F. Deswarte, 2015, Wiley & Sons [2] The Chemistry and Technology of Furfural and its Many By-products, K. J. Zeitsch, Elsevier, 2011 [3] Process Intensification: Transforming Chemical Engineering, A. I. Stankiewicz, J. A. Moulin, Chemical Engineering Progress, 2000 [4] Gas-liquid mass transfer in a rotor-stator spinning disc reactor, Meeuwse, M., Schaaf, van der, J., Kuster, B. F. M., Schouten, J. C. (2010), Chemical Engineering Science, 65(1), 466-471

11

Hygge at Haldor Topsøe Internship

Polymers and organic synthesis were the topics of my BEP, a summer internship and my graduation but now I ventured into inorganic catalysts at Haldor Topsøe in Denmark near Copenhagen. A different field and a different country make the right and recommendable choice if you ask me. Continue reading to find my experiences of my first month of this five month internship.

First, let me briefly introduce myself.

My name is Martin van Son and I’m currently finishing the MSMC master track. You may have seen me perform at the Lustrum Gala on guitar and vocals.

When looking for an internship I did not have a preference for a specific company. Anything besides polymers was all right with me, as I wanted to try something different from what I always did. I decided upon Scandinavia for its beautiful nature and the excellent English skills of the people there. After establishing

these criteria I had to use my network or, more specifically, the network of my graduation professor Bert Meijer to find a suitable place for me. He once hosted an internship for someone who became a professor in Copenhagen. This professor was determined to return the favor and find me an internship in Denmark.

After two months of several rejections due to lack of budget or lack of staff being able to supervise I was offered an internship at Haldor Topsøe. They focus on making catalysts, with their catalysts being used in over 50% of the

world’s ammonia production. I knew I wanted something different from polymers but catalysis and inorganic chemistry felt like a large step from my organic chemistry background.

Still, the internship looked interesting so I decided to jump into the deep end and go for it.

After acquiring an internship position I first had to find a place to live. I applied and got accepted to roughly 15 Facebook groups all related to housing in the Copenhagen area. However, it still took me two months of “You’re not female”, “We only want long-term” or no reply at all to finally find a place conveniently located halfway between Copenhagen and work. Added bonus, rent came including a bike.

During my project I have to synthesize, characterize and test at least 40 different ways to make a catalyst for biomass conversion. Until then I only had a few theoretical courses about catalysts so I spent the first weeks reading a lot of literature. When I began with the synthesis, I soon realized that the differences between inorganic and organic chemistry are not that large. I was taught to use a

certain methodology during organic synthesis and characterization and I could apply the same methodology for these inorganics. The realization of the universal applicability of this methodological way of thinking made me understand why banks are interested in Chemical Engineers. I also soon realized that research in a company goes a bit slower than at the university. In this company, when you want to characterize materials you have to send them for analysis and wait, if you’re lucky, two to four weeks. This is quite different from having results the same day or the day after. It was also nice to realize the benefit of a broad bachelor. While I always preferred chemistry over engineering I do find joy in being able to use my knowledge about batch and flow reactors.

“Don’t be afraid to do something new, somewhere new.”

Besides my regular project, I also get to experience catalyst synthesis on large scale. Instead of the regular 5 grams I got to make a batch of a kilogram with large mixers and extruders instead of doing everything manually. I also had a lab tour from a different research group which gave a broad overview of what the company additionally does. I will continue to explore the different aspects of the company by meetings with HR, patent attorneys, and others. I look forward to this as this is also what the industrial internship is all about, experiencing the whole company.

While Denmark seems comparable to the Netherlands, there are a few interesting differences and similarities that I found. The Danes say that the Netherlands is as flat as Denmark. I disagree. During my commute I have to climb several hills, roughly 20 meters high, while in Eindhoven 5 meters is considered a climb. So when I tell them the Eindhoven region is even flatter they look at me strangely.

The Danes also have a different perspective on what constitutes good weather. Here you can already see people stroll in shorts, socks and sandals as soon as the sun starts to shine. The temperature doesn’t appear to matter, 10 degrees on a sunny day is spring to them and 15 degrees makes summer. Unfortunately, good days are scarce with the majority of the days being both windy and cloudy.

Last year summer was three days.

They do have a good sense of humor regarding their weather though, as evidenced when i was invited for a group activity: “Now that summer has come and it’s starting to get warm outside, it’s the perfect time to sit inside and play board games.”

I also try to get a taste of Danish culture with respect to food. Every Wednesday we have collective breakfast, of course including Danish pastries and every Thursday the canteen serves some kind of cake or Danish pastries. The thing related to food that struck me the most and took me the most time to adjust to is the early lunch. At exactly 11:15 we already go down to eat and we finish at 11:45. Then we continue our workday of a well-defined 7 hours and 24 minutes. As people start early, this means at 4 o’clock almost everybody already left.

Overall, I really feel like I made a good choice with this internship. I am learning a lot of new stuff, expanding my horizon and enjoying the Danish hygge or “gezelligheid” in Dutch. I also recommend the Copenhagen area to everybody considering Scandinavia. Every weekend there is always something to do and explore, be it one of Copenhagen’s many festivals or the abundance of nature.

Don’t be afraid to do something new, somewhere new.

WRITTEN BY:

Martin van Son Martin tells about his internship to motivate people to go beyond their field of expertise and try new, different things.

13

Crazy California Culture shock

For my internship, I decided to move to Redwood City, California and work on an additive manufacturing project at Carbon, Inc. I have only been here for a month now, but I have seen so much already. From the crazy hills of San Francisco, to the night clubs in Palo Alto and the luxurious housing in Woodside, Redwood City. Most things I have seen were things I had expected to see, but there is enough which I could never have expected, so let’s dive right into it!

Allow me to describe the very first weekend in California. I was invited by two of my roommates to go to a typical German biergarten in downtown Redwood City. This was already somewhat surprising, but it turns out most Americans love German beer, which should not come as a surprise giving the fact that their own brand of beer (Budweiser etc.) is undrinkable to say the least. After having enjoyed several tasty stouts, I went on a trip in a Mustang to a castle.

Now this may seem to be a bit odd, but the castle was in fact inhabited by students and engineers who rented rooms.

The rest of the night was pretty much playing Mario kart on a very large screen with some drunken Bulgarian and Danish roommates in the ballroom of the castle. It was an amazing experience.

Of course being so close to San Francisco, I had to visit the city, which was wonderful to see. The golden gate bridge truly is astounding to witness and I do recommend going to the top of the visiting area, which gives you a marvelous view of the bridge and its surroundings. The very nice thing about SF is that all sorts of people visit that area and, therefore, the city is rich in culture. One night, I visited a Ping-Pong bar with some friends

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T-Licht Issue 22.4

and it was a lot of fun. So much can be done in SF, I will definitely go back several times.

Luckily for me I was not the only Dutchie to go to that area. Joining me are fellow master students Tom van der Pol and Christiaan Corbet and we decided to visit each other and share some stories. At the time of writing this article, Tom has been in San Jose for about 6 weeks or so and informed us about his experience with the local cuisine.

I still have 4 more months to go and so much to do and see. I am happy to say that after only one month this has already been such an excellent adventure. I can only say that while it is difficult to set this up and it will become expensive as well, it is worth it, all the way.

WRITTEN BY:

Rick Curvers As Rick is currently abroad for his internship, he wanted to share his experiences with you.

Tom’s culinary review Kellogg’s Eggo: Zijn erg goed (Really good) Toaster strudel: Zijn best okay (Pretty good) Hot pockets: Zijn niet alles (Not so good) Corndogs: Zijn echt niks (Not good at all) Mac and cheese: Niet echt lekker (Not so good) Clam chowder: Best prima (Pretty good) Beef jerky: Erg goed en een echte aanrader (Really good, highly recommend it) ©Tom van der Pol

Candidates

for the 61 board st

Introducing

It is the last quartile before we can finally start our beloved summer vacation, and with this a new group of candidates has made their appearance.

Of course, we are eager to get to know all of you and for you to already recognize our faces, we want to introduce ourselves. As usual, we will do this by the hand of an object, this time being our favorite fluffy stuffed animal.

15

Eline

Rosa Hello! My name is Rosa Geveling and when I was born 21 years ago, I got my favorite stuffed animal which was a small dog in the shape of a washcloth, I called him Wantje. I loved him so much that he is now too fragile to hug on a daily basis.

That is why I am so happy to have Harry, who is a white Kika-bear. My dad got him when he bought a new car from the garage and he lives with me in Eindhoven now. Just like Harry, I am optimistic and happy and I easily get enthusiastic about new ideas.

I would love to become the chairman of Japie and be able to use these features and learn a lot about myself. I am really looking forward to do this with Harry by my side, but also together with the other candidates who will introduce themselves now!

Hi, I am Eline Hubbers and I hope to become secretary of Japie next year.

First of all, I love hugging in general because I think hugs make things better, so if you ever need one just ask. When I was little I used to have a bed full of stuffed animals in all different types and sizes. They all slept with me in my bed because I did not want to put any of them behind the others. This is how I want to treat people as well, they all deserve to feel comfortable and I do my best to make this happen, which I think is important to keep in mind next year.

Of course, I also had a favorite one, which was called Popje and was basically just a rag doll. Pretty simplistic, but more is not always better and I hugged her every day until she was too worn out to hug.

Sabine Hello everyone!! My name is Sabine van der Sanden. I would love to introduce myself with a stuffed animal, unfortunately I do not have one anymore. In the past my favorite one was a hippo with a dungaree and a hat. I called him ‘Nijltje’ and my nanny gave it to me when I was born.

Till I was twelve I could not sleep without him. But when I went to high school it was time to grow up and the best years with Nijltje were over.

Nowadays my rugby ball is the closest related to a stuffed animal although it is not soft at all. For me it represents that I learned to make choices and can handle some criticism, which I will need as candidate treasurer.

Furthermore, I love a challenge or game and can handle a bump so a rugby ball represents me perfectly.

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Rick Hi there! My name is Rick Arts and I am 21 years old. I was born and raised in the wonderful city of Oss which I decided to leave and move to Eindhoven when I was 19. The stuffed animal that I loved most during my childhood was a dog called Woef and just like Rosa’s Wantje he is a bit fragile nowadays, but he always stayed loyally at my side. Woef turned out to be a great listener. He always listened very well to me when I told him something.

I really hope that I learned to do this as well from him as this could be a very useful trait for a coordinator of educational affairs, which I would really like to become next year and learn even more! I am really excited to take up this challenge, especially together with all the other candidates!

Dylan

Raoul

Joppe

Hey everyone! I am Dylan Rantong and I was born in Arnhem and raised in Almere. Back in the days I always hung out with my favorite stuffed animal called “Rakker”, who is a very protective dog (which is necessary in Almere). Rakker is a loyal dog who likes to be hugged and is very soft, but next to that he is a great listener. I got him at Dolfinarium and since then we were inseparable. From that moment Pikachu was jealous because he got less attention, but I hope I learned from that.

Hi! My name is Raoul Hendrix and I was raised in Beek. When I was a child my favorite stuffed animal was a dog named Flappie. In the song Flappie by Youp van het Hek, Flappie is gone and can’t be found. Luckily I never lost Flappie and I always took good care of him. Likewise I would like to become coordinator of internal affairs and take good care of Japie and its members. Also, Flappie is a cheerful dog who is always understanding and tries to do the best. These are characteristics that I would like to use and improve next year. Flappie has been a good companion for the last 20 years and I hope he helped you to get to know me a bit. I am sure we as candidates will get to know you as well and we are hopefully going to have a wonderful year together with all of Japie!

Dear reader, although my name sounds like I am from Friesland, this is not true. I was called Joppe Schulten by my parents, born in Amsterdam, raised in Heiloo, which is a town next to Alkmaar. In the past I had a lot of stuffed animals, but unfortunately all of them were thrown away. Thankfully Rick brought me a stuffed rabbit. I used to have a stuffed rabbit as well, because I liked them very much. Back home I even had a pet rabbit, who lived a very long life. Sadly I appeared to be quite allergic to rabbits, so he lived largely outside in a cage in the garden. I still fed hem regularly and let him play outside and protected him from our cats. The clue of this story is therefore that I will take good care of Japie even if I appear to be allergic to the members.

I think that this will be something I could use in my year as coordinator external affairs because now I can keep everyone satisfied (even Pikachu) and try to listen to everyone’s needs. Also, everybody likes to be hugged occasionally and that is also where my talent lies.

WRITTEN BY:

“...I will take good care of Japie even if I appear to be allergic to the members.”

The candidates As the academic year is coming to an end, the candidates of the next board wanted to introduce themselves.

17

Pizza for dinner

What,when, where: The pepperoni pizza-shaped ONCS trophy of the ONCS 2018 in Utrecht

What, when, where: The ‘wisselbeker’ of the ONCS By: The winners of the ONCS Best part of the gift: The winning team is carved into the base of the throphy. If there isn’t any more space, the last association that won it, can keep it. This is Japie’s third thropy.

For: Japie and everyone that participated (and won points) for Japie during this ONCS Best parts of this ONCS: Japie finally winning again since the ONCS in Eindhoven and the victory speech Tom tried to make during the award ceremony Worst part of this ONCS: having to pay € 2,50 for a beer during the parties

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Do you dream of changing the world of innovation? Do complex technological challenges appeal to your imagination? We are looking for you. ASML always wants to get in touch with eager and curious students.

Join us at workingatasml.com/students

Heating & Cooling Real life chemistry

In the past few editions of T-Licht we have brought you some more knowledge about Chemistry In Real Life. How does hay fever work in your body, and is there any science behind aphrodisiacs? For this edition we’d like to shed some light on probably the most used trick during information days at the chemistry department at high schools (or at least at my old high school): heating and cooling packs.

The nice thing about these heating and cooling packs is of course that they can be reused, for the heating packs this can be done by putting them into hot water. But how does this actually work? Most of you probably know that this has to do something with crystallization. The heat pad that you use contains a supercooled liquid, in most of the cases a supercooled salt hydrate like sodium acetate.

More specifically, most heat pads contain sodium acetate trihydrate due to the large amount of heat that it releases, the fast crystallization rate and due to its ability to remain in the supercooled state for months or even years, which is of course convenient since you usually don’t use a heating pack every day.

This salt hydrate can be cooled far below its freezing point without becoming a solid, therefore the term supercooled liquid. But, for the heating pack to work this supercooled liquid has to turn into a solid. This solidification is crystallization and

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the energy associated with this crystallization is released as heat, this way the heat pack can provide warmth. When crystallizing, water is incorporated into the crystalline structure via the following reaction: Na+(aq) + CH3COO-(aq) NaCH3COO * 3H2O (s)

→

The state in which the supercooled liquid resides is metastable: the transition towards the thermodynamically more stable solid state is hindered by a nucleation barrier. Because of this barrier, macroscopic particles of crystalline solid material cannot grow. In order to turn the supercooled liquid into a solid, a nucleation event is needed.

This nucleation event can be triggered by ‘clicking’ the heating pack. Usually there are two ways to trigger a heating peak, by using a metal disk or by using a spring. In the case of the disk, crystals grow outward from the slits present in the metal disk. The slits in

the disk are made by stamping a sharp stamp on the disk, creating flaps.

These flaps are then flattened, pressing the opposing torn edges against each other. So, when you press the disk, the edges sheer past each other. When using a spring the triggering is more straightforward: just press the spring.

The trick with both of these triggers, is that there are actually crystalline seed particles present within them, so within the coils of the spring and between the flaps. The moment you press the spring or the disk, these seed particles can move into the supercooled solution, where they act as nucleation centers after which the whole pack can crystallize.

To reverse this whole process, you can melt the crystallized pack by putting it in hot water, causing the crystals to melt and return to their supercooled state. The important thing here is to not click the pack when heating, otherwise the crystals present in the spring or flaps of the disk will also melt, leading to a lack of nucleation centers.

The plastic bag with the inner compartment is very quick and doesn’t need to be cooled before usage, which is handy of course. This cooler makes use of a very endothermic reaction between an ionic and non-ionic compound. The non-ionic compound in all these coolers is water since it is easily accessible and very safe. The ionic compound classically used to be ammonium nitrate (which is also a fertilizer) but ammonium chloride is usually used nowadays. The reaction that happens looks as follows: NH4NO3(s) → NH4+(aq) + NO3–(aq)

or NH4CL(l) → NH4+(aq) + Cl-(aq)

Now you know the chemistry behind heating packs. Summer is coming up though, which means temperatures are rising. So why don’t we dive into the chemistry behind cooling packs?

Cooling packs work in a rather different way than heating packs, two ways even. When talking about ‘cooling packs’ there are two main concepts that could possibly come to mind. One is a plastic bag with an inner compartment that cools down rapidly after breaking the inner compartment. The other is the classic blue gel compress you possibly have in your freezer.

over a temperature range of about -20 °C up to 95 °C which allows it to be used for both cooling and heating.

These hot and cold packs usually have a blue coloring agent added to them since its content can be toxic when digested. A modern cold pack still consists of a temperature stable gel and coloring agent, but nowadays a combination of more complex chemicals is used which varies per manufacturer.

Now you know the concepts behind both heating and cooling packs. So next time you’re using either one you now really know what you are doing.

This reaction can cool down the package with about 25 oC for up to 15 minutes. However, the big drawback of this cooling method is that it can only be used once.

WRITTEN BY:

A method of cooling that can be reused is the gel cooling compress.

This cooler can even act as a heater if it is stored in hot water for a while. This is because the inside of this cooling/ heating pack is a gel that can give of cold and heat for a long duration.

This gel can be created using many mixtures. The first ever patented HotR-Cold Pack™ made use of a glycerin glycol-water gel that was stabilized with a thickening agent (high molar weight poly-carboxyvinyl). This gel could contain its gel-like consistency

Marle and Koen wondered about the chemistry that goes into heating and cooling packs and decided to make an article about it.

Marle vleugels Koen Vlot

21

Interview with Fausto Gallucci Interview with

On the 1st of February he was appointed as professor for ‘Inorganic membranes and membrane reactors’. He’s been with the university since 2010. Many of you know him from courses such as ‘Separation technology’ and ‘Process Design’.

Let’s start at the beginning, where did your career start?

already in Russia and Germany, so why not the Netherlands?

I did my master thesis in the Institute of Membrane Technology (CNR) in Italy. There I was working on using CO2 for the production of methanol, obviously using membrane reactors.

After my master I started as research assistant and soon I started my PhD. During that time I went six times to Russia and spent one year in Germany. Going abroad is a good way to improve your communication with other people. And then at a certain point I was waiting for an open position at the University or the research institute. While trying to improve my CV I was looking for another experience abroad. I was

At that time there, the people working on membrane reactors in the Netherlands were: the University of Twente and ECN (Energieonderzoek Centrum Nederland), which is now TNO. Then I sent my CV to colleagues at ECN and they sent my CV to Martin. It happened to be that they had a project together on membrane reactors for hydrogen and I already had quite some papers on that, so it was a fast selection for Martin. I started there as a postdoc with the idea to stay for a not too long time, 1-2 years, but then everything started there. There was an open position for assistant professor, I applied and got the position. Then we moved from Twente to Eindhoven and I started as an assistant professor here, and now as a professor.

For the people who don’t know you so well, what is your main area of research? And how does this impacts our future?

The chair is called ‘Inorganic Membranes and Membrane Reactors’ and all my research is on the integration of reaction and separation. So I use mainly membranes for separation and integrate the membranes in the reactor to achieve separation during

the reaction. Reactions limited by equilibrium and systems of reactions where the product can react into a byproduct can have a big benefit by removing the product during the reaction.

Besides research on improving the energy efficiency also a lot of research is also done on clean technologies, so achieving the conversion while also to capture the CO2. And as we always say in the courses: if you don’t care about CO2 and the environment, just pollute because that is very cheap but if you care about it, and we care, then you have to do something.

How do you feel about being appointed as a full-time professor?

You need to have a personal goal and my personal goal was to be a professor at a university. While doing research in Eindhoven, my personal goal changed a little bit and became to be a professor in Eindhoven. From a personal point of view it is nice to be a professor, but I still want to do research and the nice thing here is that the environment and colleagues are very good, which is also very important. Every day I come here, I’m proud of my colleagues, which makes my life and day easier. So of course I was happy when the possibility arrived to be a professor.

“The hobby is to ‘find spare time’.”

What is your next goal?

I’m very satisfied to be professor, but as I said I want to be a professor and do good research. So my ambition now is more on the research side and especially on transferring the knowledge we generate to industry.

I always say that I would be very happy if at the end of my career some of the concepts I’m working on, I see applied in industry. That would be my next target. Getting the new reactors applied. Membranes have been around for a long time but what industry needs are membranes that work for a long time.

How do you like to spend your free time? What are your hobbies?

“Spare time” is a big word. The hobby is to “find spare time”. When you are focussed, sometimes even research becomes a hobby. So, I like to read papers made by other people. But of course I have also family, so I also try to spend some time with my family. However, I know that my wife is always complaining that it’s not enough especially with emails coming in on the phone all the time.

Also, if possible go back to Italy for holidays.

What differences do you find between Italy and Netherlands?

Of course, coming from the south of Italy, the weather is different. Actually, one of the benefits of pollution is that it is getting warmer here. In a way it’s not that bad! Although it is easier to work here in the labs while it’s

raining when compared to working in Italy when everyone is outside enjoying the sun. The culture is different. I’ve blended in. Generally, we are more “Latino-kind” so a bit more laid back and people are not to direct and difficult to interpret. But here it’s the other way around and I’ve adapted and become even more direct. But every place has its pros and cons. For example the food- here there are good raw materials, but the processing is wrong. Although if you get the starting material from the Netherlands with the processing of Italy, you get nice food at the end.

Always be positive and everything is alright!

Any advice for students?

Study! Blend learning with applying a lot. You learn a lot being involved in activities and sports-skills that aren’t being taught at university. These skills in the past were not very developed.

But you have to find a balance between all the aspects. However, always be critical with yourself rather than the system.

WRITTEN BY:

Vandhana Varughese Thomas Werkhorst

Quick fire questions: 1. Another profession than being a professor?

- Fisherman in the North Sea 2. One thing you miss the most about Italy?

- Friends 3. One thing you like the most about the Netherlands?

- Being direct/ Easy going 4. Vlaai or Cannoli?

- Cannoli 5. Proudest achievement so far?

- My children 6. Is it true that you have a huge pizza oven in your house?

- Yes! 7. Best Holiday destination - Australia 8. Which subfield of Chemistry?

- Separation 9. Favourite wine - Amarone

As Fausto Gallucci has recently been appointed as professor, Vandhana and Thomas wanted to interview this familiar face of our faculty.

23

Batavierenrace 2018 Batavierenrace

From 20 April to 22 April, the 46th Batavierenrace took place. With 25 members of Japie we participated in this giant running relay from Nijmegen to Enschede. In total, a distance of more than 175 kilometers was traversed. After we finished we had a barbecue at study association Alembic and topped it all off with a big party in Enschede with more than 8000 students.

Unfortunately, not all the Japie members had the opportunity to join this activity; therefore we thought it would be nice to write an article for the T-Licht. As committee members from the BatCie, we had to start early on the Friday morning, because a lot of stuff had to be prepared for the 46th Batavierenrace. First, we had to pick up our van at the TU/e campus. After we noticed that the handbrake was still on, we ere on our way. Our first stop was at the Albert Heijn, where we had to buy a lot of groceries for the race and for the dinner on Friday.

After passing the cash register three times, we finally had everything we needed. We then proceeded to

prepare two different pasta salads, one with pesto and the other urned out as a kind of Greek pasta salad.

these out to the contestants. Then, the night shift, consisting of 9 people, was ready to leave for Nijmegen.

When we were finished with cooking, we went back to the TU/e. Jasmijn and Tom from the board and Jos, from last year’s Batavierenrace committee, and Leon were waiting for us to review the script we made for this weekend. When everything was clear, the pantry was prepared for the dinner. We think (and hope) that everybody was satisfied with the pasta salads that we made. Finally, we had ordered some fancy blue sport T-shirts with the Japie logo on the back from Runnersworld and handed

The first stage started in the city center of Nijmegen. After our first runner Fabrice finished, we had to wait for two hours with the whole night shift before we could start the race again with the next runner. Since we didn’t want to completely waste our time…

We learned how to play the cardgame ‘Stiften’, from the famous Dutch serie Jiskefet!

Finally, the night shift restarted at 1.30 AM from the Radboud Sports Centre in Nijmegen and finished at

the DRU in Ulft at around 6.00 AM. At that time, Japie was at the 136th place out of 350. Then, the night shift went back to Enschede with the bus to get some well deserved sleep and prepare for the party on Saturday.

While the night shift was participating in the race, the morning and afternoon shifts, consisting of 16 people in total, were partying in Enschede at the Vestingbar. They were having a lot of fun, despite of the fact that the morning shift knew that they had to wake up at 4.30 am…! At 8.00 am, the morning shift restarted at the DRU in Ulft and took over the van from the night shift. They ended in Barchem and they delivered Japie a 105th place, which was quite the achievement (since they had only slept a few hours).

The noon shift was woken up at 8.00 am by some kind of horn. First they had some breakfast and after this they took the bus to Barchem were they could take over the van from the morning shift. Although the noon shift had been sleeping till 8.00 am, there were still a couple of persons who still had some trouble getting up.

This was because a part of the noon shift had been partying till 4.00 am at the Vestingbar. This shows what a great party it was and how much they enjoyed it!

Around 1.00 pm the noon shift finally started running. The first three runners: Camiel, Tom and Danielle did very well, after their runs we were in the 88th place! After this we unfortunately lost a lot of time, because the van had driven to the wrong pick up point which resulted in long wait. Eventually Isabelle had to run Sjoerds stage of the event and therefore Sjoerd had to run on a woman’s stage, which gives you some punishment time. After this mistake we tried to undo the lost time and

“a part of the noon shift had been partying till 4.00 am at the Vestingbar.” we eventually reached place 177. We were still quite content with our place, because when you look at previous years, 177th is not bad at all.

After the noon shift returned to Enschede and had a quick shower, we all went to Alembic for a nice barbecue with some fellow chemical engineering students. The barbecue was very well organized and there were a lot of different salads and meat.

The party started going when Alembic announced they would give away a free keg. Everyone started socialising and the party was on. A few beer relays were held to see which association has the best beer drinking skills. The first round: four men from alembic versus three men and a woman from Japie. Unfortunately Alembic won. The second beer relay was the female edition, and of course Japie was the winner of this one. This shows how strong the women of Japie really are!

Around ten o’clock we went with the whole group to the big student party arranged at the Batavierenrace.

The music was great and the giant umber of people even better. After this a big part of the group went to the Vestingbar to party till the early hours.

The next morning we woke up quite early to be in time for the breakfast.

During breakfast nobody really felt good as everyone was exhausted from running and partying. There were also a few with a huge hangover. We decided to go home bit earlier than planned so that everyone could sleep and rest as soon as possible.

If we look back at this weekend we can say that this was a great weekend.

We had a lot of fun and almost everything went very well.

WRITTEN BY:

Bianca Ligt Isabelle Bijlmakers The BatCie wanted to give a quick overview of the 46th Batavierenrace.

25

My first ONCS Spraakwater

This year was my first ever ONCS. Since the General Introduction Weeks the phenomena that is the ONCS was already being spread like propaganda. Even my housemates were yelling six months in advance how much they were looking forward to the ONCS, and that I as a freshman had no idea how epic it would be.

On Wednesday the 9th of May, with a hangover still lingering from previous night’s Borrel XL and the overenthusiastic drink after, I arrived with a bag filled with enough clothes to last me a month and a heavy cooler filled with pleasure. With a liter of sunscreen on our faces we first consumed a fair quantity of beer and of course an inhuman amount of “kaassouflé’s” before we walked to the station with 159 (!) people.

My friends and I decided not to join the sauna that was the coupé full of singing Japies, only opening the door to the pit of hell to ask for some beers, who were fortunately quickly delivered.

When we arrived at the location we quickly inflated our airbeds with the electric airbed pumps provided by those who were smart enough to bring one. In the evening there was a drink, but I have to admit that I don’t remember much (what a surprise),

but one thing I do remember is that it was face-melting-hot and that I had a blast.

As it is every freshman’s duty, me and my friends decided to participate in “knotsbal”. For those unfamiliar with the concept “knotsbal”, it is comparable with hockey, but the hockey sticks have a big soft tamponish-thingy on the end and the ball is a bit bigger and softer. Basically hockey, but without any advanced technique required.

On Thursday, the day that the tournament officially started, hangovers were common. Though, laying in the grass with a cold desperado’s bottle in your hand makes everything bearable. Between the beers and the gin-tonics, some games of “knotsbal” were played. To our surprise, we seemed to be pretty good, winning every game on the first day even though most of us were seriously under the influence.

The sun wasn’t even shining, but I still managed to get sunburned. I’m not including a picture of my tomatodrunk-makeupless-face because I don’t want to traumatize you, but it was bad. With the diner I was already quite drunk, but like the badass that I obviously am, I still went to the party.

The party was like the parties I’m used to: beer, happiness and a lot of Japies.

Friday would be the day that I will remember for eternity, the day that Japie won the ONCS. And if that wasn’t enough, Tom’s broken squeaking voice was the cherry on the cake for my first ONCS.

WRITTEN BY:

Vera Buurman Vera wanted to give her own impression on her first ONCS, or at least the parts she remembered.

My Future On campus

Somewhere during your studies, you have probably already seen the Part of My Future logo. Maybe it was hidden somewhere on the bottom of a poster, at a Japie activity, or at the myfuture.tue.nl website. Anyways, you saw it, and that’s a good thing, because this means you already started working on your career development!

My Future is a collective existing of all career related organizations at the TU/e. This includes study associations, TU/e organizations, Wervingsdagen, Integrand, and so on. All these career organizations come together ones in a while to discuss how they can provide you with all relevant career development activities, and how they can direct you towards activities suitable for your personal career path.

As a result of this meetings the My Future Awareness Committee was formed. One of the first big awareness activities that have been held is the My Future Day that took place on the 25th of April. During this day all My Future organizations joined forces to fill the campus with a diversity of career activities. Japie even went further, and took its members to Chemours in Dordrecht.

While Japie was providing you with the ins and outs of Chemours, other

career organizations were ready to give the latest LinkedIn tips, trick you in the career themed Escape room, or test your career knowledge during the pub quiz.

Despite that the My Future Day has already taken place, there are many more opportunities throughout the year in which you can work on your career development, and you should! Yes, it’s true, that as Chemical Engineering student the chance of getting a job after graduation is extremely high, however will it be your

dream job? To quote one of my committee members, Daan van Boekel, “There is a difference between getting a job and getting a job that suits you”. We as awareness committee, together with all career related organizations at the TU/e, feel that every TU/e student deserves a job that suits them and that provides them with employability security.

At the myfuture.tue.nl platform we will provide you with all career activities needed to find your future job. All you have to do is visit them!

“There is a difference between getting a job and getting a job that suits you”

WRITTEN BY:

Myrte van Dongen As a member of the My Future Awareness Committee Myrte wanted to introduce you to My Future.

27

SensUs the future of biosensing SensUs

The teams are getting ready, the organization is finishing its last tasks and the world is preparing, because SensUs 2018 is almost here. On the 7th and 8th of September, our event will take place in the Auditorium on the TU/e campus. In this article I will tell you more about the SensUs competition, this year’s theme and its relevance. We hope to see you all at our event!

The SensUs competition is the annual international student competition for the development of biosensors for healthcare. It is organized by Honours students of the TU/e for students from all over the world. During the event, all teams come together in Eindhoven to compete with the biosensor prototype they have been working on for nine months. This year, student teams from 13 top universities participate, coming from Egypt, the USA, China, Canada, and 9 European countries.

“Additionally, the SensUs Organization is a really nice group of students” The SensUs organization is a group of highly motivated students. Joining the organization is a wonderful chance to organize a competition with a big impact worldwide. Additionally, the SensUs Organization is a really nice group of students, forming the

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perfect environment to develop both socially and professionally.

The aim of SensUs is to stimulate innovation and education on biosensors on a worldwide scale. Each year, a societally impactful indicator of health is chosen. For every edition of SensUs it is our goal to raise awareness for the specific healthcare problem related to this biomarker.

We do this by bringing together students, professionals, experts and professors, companies and healthcare institutions, to stimulate the exchange of knowledge and experience in the field of biosensing.

The biomarker of SensUs 2018 is vancomycin, an important last resort antibiotic drug. Currently, there are no rapid biosensors available for the measurement of vancomycin.

Vancomycin is a very powerful antibiotic. It is effective against Gram-positive bacteria such as Methicillin-resistant Staphylococcus aureus (MRSA), which can cause very severe and sometimes fatal infections.

Gram-positive bacteria have cell walls that are comprised of several layers of peptidoglycan, a mesh-like polymer consisting of sugars and amino acids. This layer provides mechanical support so that these bacteria can

withstand osmotic pressures as large as 5-15 atm without lysing.

Vancomycin kills and prevents the growth of these bacteria by inhibiting their cell wall synthesis.

A single peptidoglycan layer consists of many crosslinked glycan chains. A glycan chain is made up of repeating units of covalently bonded N-acetylglucosamine (NAG) and N-acetylmuramic acid (NAM) monomers joined together through transglycosylation.

Crosslinking of the glycan chains is done by transpeptidases and it makes the peptidoglycan layer mechanically strong.

Vancomycin belongs to a class of antibiotics which interferes in both the polymerization and the crosslinking of glycan strands. It does this by preventing both transglycosylation and transpeptidation via steric hindrance.

For any antimicrobial medicine, the synthesis of the peptidoglycan layer is a good target, as the process is extracellular and thus accessible to molecules that can’t penetrate the cell membrane. Furthermore, the peptidoglycan layer is so important for survival that it is highly conserved

across organisms, meaning that compounds such as vancomycin are effective against a large variety of gram-positive bacteria. Lastly, targeting a process that involves multiple related enzymes is advantageous, as a single spontaneous mutation in one enzyme will not lead to resistance.

“Joining the organization is a wonderful chance to organize a competition with a big impact worldwide.�

Vancomycin thus is a very effective antibiotic. However, it is difficult to dose it correctly. For every patient the optimal dose is different, since the speed of clearance differs for every individual. Also, pathogens are very

different from one another, so one pathogen might need a high exposure to be killed, while another might need a lower dosing. For optimal treatment it is essential that every patient receives the correct dose. If the concentration of vancomycin in the body is too low, the treatment is ineffective and the chance that bacteria will develop resistance to vancomycin increases.

A concentration of vancomycin that is too high can be toxic and has been linked to kidney and hearing damage.

As all patients are different and respond differently, it is important to regularly check the drug level in the body, which is called Therapeutic Drug Monitoring (TDM). This is particularly the case for vulnerable patients, for example patients in the intensive care.

Vancomycin is nowadays measured by taking blood samples of patients and testing these in a laboratory. This is a slow process which takes a lot of time and has a certain delay. A rapid biosensor can be a solution, as it would give a direct individualized result and would contribute to an antibiotic treatment that is as effective and safe as possible. Thus, the introduction of a biosensor for vancomycin would allow for more frequent monitoring and TDM for all patients which would contribute strongly to patient health

and recovery. Also, the increasing problem of antibiotic resistance makes it crucial to use a drug like vancomycin as efficiently and effectively as possible. The pathogen should be completely driven away, without causing irreversible toxic effects to the patient.

A biosensor could help to deliver the optimal treatment, which is why we challenge all teams to develop such a biosensor. Do you want to know if they can pull this off and are you excited to see what biosensors the teams came up with? Then come and find out everything about their biosensors at the SensUs contest weekend on the 7th and 8th of September!

Do you want to read more about our competition or about vancomycin?

Look at www.sensus.org and www. wiki.sensus.org to learn more!

WRITTEN BY:

Kirsten Peeters As a member of the SensUs organization, I am happy to make everyone of you interested in the SensUs competition. I hope to see you all at our event on the 7th and 8th of September.

29

Mile high nuisance!

Letting off some steam

While summer is close and we’ve got our travel plans ready; there’s nothing worse than starting a holiday with a long bad flight. Having had plenty of not-so-good experiences, I’ve decided to list down some of my own personal pet peeves!

People who go bare feet in planes! I understand that you’ve paid for the seat but not the air space. No one likes to be in a closed atmosphere that smells bad. According to many surveys on the internet, this tops as one of the biggest complains passengers have. I suggest buying some TOMS super airy, makes your travelling more comfortable. Always keep in mind the passenger around you.

If you tend to be a chatty seatmate, then learn to understand small hints; both verbal and norn verbal cues.

For example: if the other person is avoiding eye contact, or if they’ve clearly said a false name (FYI I always do this!) or if they just don’t ask back

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the same questions to you. Also, loud passengers are always a nuisance to everyone around. Most people just enjoy sleeping during their flight time.

The amount you should drink during your flight time is directly proportional to your distance from the window. Choose the aisle seat if you tend to drink more and have a small bladder. Saves the trouble of going over, disturbing everyone to get to attend your urgencies.

People who refuse to put their seat upright during food time. We’re all already struggling in that small space, don’t make it worse.

Now that’s it out there, I think these should go down in “unsaid rules” of traveling in a plane. Don’t be one of them and enjoy the holidays ahead!

PS: If you have a lot of time on your hands, you should probably check out @passengershaming on Instagram.

It’s one of the 100 Best Instagram Accounts, never fails to amuse.

WRITTEN BY:

Vandhana Varughese As a frequent flyer, Vandhana shares her worst experiences at 10,000 km above sealevel.

How Japie won ONCS 2018 ONCS 2018

‘JAPIE HAS WON THE ONCS!’ ‘Wait, what!?’

‘You’re kidding me, right?’ ‘How is that possible?’ are some of the typical reactions when people found out that Japie won the ONCS (open Dutch chemistry games) this year. Nobody actually believed it at first, and only after seeing our chairman Tom holding the cup (that looked a bit like a slice of pepperoni pizza) peopled dared to start cheering.

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“The power of many people, together with true dedication turned out to be our recipe to success.”

This year the ONCS were organized

by U.S.S. ‘Proton’, in Utrecht. The theme of this year was ‘Cirque du Valence’. Of course, the ONCS doesn’t truly start if there are no unlimited fries and snacks together with a drink and some sun. With 159 participants, this was a well visited drink and the beers were quickly drafted. To get in the winning mood as soon as possible, the board also gave away a free keg.

Afterwards, everything was cleaned up and a group picture was taken.

Everyone then rushed to the train station, together with the kandi F.O.R.T.-cie and another keg of beer.

The keg was of course emptied in record time!

Although there were some slight difficulties in the bus with a probable pickpocket, eventually everyone arrived at sports center Galgenwaard.

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Here, (almost) everyone joined the first party of the tournament. The Japie’s could be recognized from their ‘earth’ colored shirts. Although the beers were slightly more expensive than we are used to in the F.O.R.T., everyone really enjoyed their time.

The next morning the participants could process their hangover by having breakfast in the stadium of FC Utrecht. Although there was a serious lack of Bonomel and bananas, everyone managed to eat a semi-decent breakfast. Some Japie’s turned up prepared and ate their own “Broodje knak met witte bonen”. After everyone’s belly was filled, the actual games could begin. Some people played “knotsbal”, others tried their best at competing in Rummikub.

Everyone fought their hart out, to reach the winners-pool. Fortunately, there were some Japie teams making

it that far! The best example of the true fanaticism of Japie’s were the epic celebrations on the volleyball field.

In the evening we received nasi and French fries as dinner, with lasagna for the vegetarians (sounds logic right?). To make it even more strange, this was topped off with some baguette with aioli and mayonnaise!

Even though this was a peculiar combination, everyone was hungry from being active all day, so the food went in quite easily.

After dinner it was time for the special activity. The tasks here were quite vague, but it mainly consisted of walking on stilts, running over an obstacle course, eating donuts as fast as possible and then solving a puzzle. Although the audience didn’t see much more than Roy Wink tumbling over the course, somehow Japie managed to score really well at this discipline. In hindsight, we might even say that we won the ONCS partially because of this! We were fortunate to have our beautiful vests, since it turned really cold in the evening and everyone went back to change clothes for the party.

The second party of the tournament, where the beer relay race would take place, was at the same location as the first party. This festive sauna was

a decent location, although it was quite hard to understand everything that happened on stage if you were standing at the back, because the microphone did not work too well.

What definitely did not contribute to us winning the ONCS was the beer relay race. Where Japie normally competes against Alembic (Twente) for the first place, the first team of Japie (Go-Team) got stranded in the semi-finals against the CB (Groningen), despite their beautiful shirts. Luckily, Go-Team won the ‘loser finals’ and finished in third place. The second team only made it to the quarter finals, finishing almost equal to Sigma (Nijmegen).

Not a bad result for the second team, but unfortunately not resulting in any points for Japie. Reaching the end of the party, it was clear which association knows how to party best.

With almost only Japie’s left at the end of the party, the Japie-song was sang with the final remaining bits of our voices.

The morning after, the final rounds of the sports were being played. With a division made between a winnersand a losers-pool, it was this day where the men were separated from the boys. All participants fought

for what their hungover heads were worth, resulting in Japie being called out as the winner during the award ceremony.

Speaking for myself (Janne), I have to admit that I didn’t actually score any points for Japie. Even though we tried our best, my team and I finished last while playing tennis. The other Japie tennis team only performed slightly better, finishing second-last.

So you might understand why I was wondering how it was possible that Japie could score enough points to surpass all the other associations.

For me (Bart), I had to say that our “sport” (30 seconds) turned out quite well for Japie! Although my team didn’t manage to make it to the winners-pool, a different Japie team did and they finished really high. We aced the losers-pool, but unfortunately we still did not bring in any points for team Japie.

Where Japie did perform well, was with soccer. Not only did a team of Japie finish first, another team finished second, precluding other associations from getting those points. Also in volleyball we scored a lot of points.

Moreover, great results were achieved in “knotsbal” and badminton.

Luckily there were also some ‘sports’ for the less active members of the association. Japie was right up there with 30 seconds, only losing to

Nicolas Appert (Wageningen), who are of no real treat for the cup.

“Although there was a serious lack of Bonomel and bananas.”

Looking back, it might not be too strange that Japie managed to win the ONCS this year. The power of many people, together with true dedication turned out to be our recipe to success.

For the first time since the ONCS in Eindhoven, our chairman could lift up a trophy again and fill our hearts with pride. Of course, this got us craving more! Next year, in Enschede, we will fight again to win the ONCS with the theme being “Game of Electhrones”.

In the lion’s den, we might even win the beer relay next year. If the stars align correctly, who knows?

WRITTEN BY:

Bart van den Bersselaar Janne van Gisbergen During the ONCS Bart played 30 seconds, finishing first in the losers-pool and Janne played tennis, unfortunately finishing last.

33

13 reasons why Carte blanche

We are fortunate to live in a world in which it has become easier and easier to travel abroad. Still the idea of getting out of a country and discovering a new place is apparently not enough incentive for everybody. So both in the hope to encourage people to try something new and just book that plane ticket and in honor of the release of season two of the Netflix’s hit series, here is 13 reasons why: the travel edition.

1. It doesn’t have to be expensive.

Who says you have to fly to the other side of the world? Hop on a FlixBus and travel through Europe and yes you might have to sleep in a room with twelve other people, but you will realize that it is not as bad as it sounds.

2. It makes you appreciate everything you have back home more.

You don’t realize what you have until you lose it.

3. Learning a new language.

There is no better place to learn a language than by chatting with locals.

4. Meet new people.

Are you afraid of traveling on your own? Don’t worry! Hostels are filled with you solo travelers most who are

just as anxious to meet new people as you.

5. Makes you more open-minded.

Because your norms and values are not the one everybody lives by and that is perfectly fine.

6. Get to know yourself.

Traveling is one of the most freeing experiences in the sense that you can grow however you want and nobody will judge you, because all the new people you meet will only know this new version of you. Do prepare yourself for when you get home and you will get bombarded with questions such as: ‘Since when do you do…’, ‘I didn’t know you liked…’

7. Experience new foods.

Only downfall is that you might fall in love with a certain dish, which you won’t be able to get back at home.

8. Gaining self-confidence.

Because you managed to survive in a foreign country!

9. You learn to get around in a new environment.

Which only becomes easier and easier.

10. Become more independent.

You kind of have to fix your own problems when you’re on the other side of the world.

11. Relieves stress

Most of all because nobody expects anything from you.

12. Escape the patterns in your life

Because there is more to life than studying or working.

13. Why not?

WRITTEN BY:

Woutje ter Weel Woutje is currently abroad and would like to encourage everyone to at least try it once, because you don’t know it till you try it.

EindhovEn Terneuzen

Passionfruit milkshake, in a beer?

Beer of the quartile

The warmer time of year is here again. The perfect time to enjoy some beers during a barbecue, next to the pool, or wherever you want! And of course you are not looking for a heavy, dark and sticky beer on a hot summer day, but something more refreshing, light and drinkable. So that is what we went looking for, and here it is!

Summer is here again! Or at least, that is what I hope at the time of writing this article. The evening on which this new Beer of the Season was tasted, at the beginning of the fourth quartile, does not remind of summer too much in any way. That is, except for the beers that have been brought to the F.O.R.T. by Keegan Walker, Guido Hagenaars and myself.

As always, we were looking for a beer that would fit with the season, summer in this case. Following one of the newer trends in the craft beer world, we went all out on beers brewed with fruits. We ended up with beers containing passionfruit, mango, lime and even lychees. In addition to all the fruits, we also tasted several New England IPA’s. This very hoppy style, characterized by the hazy look of the beers, has made its way to the top very quickly over the last months.

Most of the beers tasted very good, which was to be seen in the grades we gave them; they were pretty high for stock managers’ standards. This is especially remarkable if you take in mind that all beers we tasted were varieties on the IPA style, except

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for two. The first of these was a very surprising beer by Eindhovens own Van Moll: Kiss from a Rose, a witbier brewed with lime, lychees and rosewater. A beer that is just as refreshing as the ingredients make you think, and definitely worth a try.

The other non-IPA beer turned out to be our favorite beer of the evening.

Brewed by Brewski in the south of Sweden, this time the Beer of the Season is Sweet Cup, a Passionfruit Milkshake Berliner Weisse.

Milkshake? Yes, milkshake. If this sounds like the stock managers went all out again in order to find something weird, you may be a bit right. However, there is a very simple reason for this: it’s just really good beer! The term milkshake has not been around in the beer world for too long, just a few years. It was made up by Henok Fentie, a brewer from the highly innovative Swedish brewery Omnipollo. He wanted to make a beer that would taste just like a milkshake. Since he couldn’t just put milk into the wort, he decided to use lactose. This sugar cannot be fermented by yeasts, and gives the beer a hazy, milky look and a creamy

taste. This same technique is applied

by Brewski in their Sweet Cup. The milkshake technique was originally used on IPA’s. The creaminess combines very well with the fruity bitterness of the style. Since there is the tendency to brew new and more innovative beers every day nowadays, the brewers also started experimenting with adding lactose to other styles. The Sweet Cup is an example of this. The Berliner Weisse style, which is a bit hazy even without the lactose, benefits a lot of the nonfermentable sugars that are added.

“Any fruit you can think of has probably already been tried in a Berliner Weisse.”

Berliner Weisse originates, as the name suggests, in the north of Germany. However, not in Berlin! The history dates back as far as the 16th century, when it appeared as a local variation on the traditional German weizen beer in Hamburg. Or at least, that is one of the many guesses as to where Berliner Weisse actually comes from. There are many stories about the roots of the beer, and it is not to clear which one is true.

What we do know is that the Berliners are typically low in hops and alcohol, but the most typical of the style is the sourness. This is obtained by using a

certain variety of bacteria next to the yeasts during the fermentation. The sourness combined with the wheat that is of course used in a weizen makes it a unique type of drink.

In the early 1900’s the style almost disappeared, with only two breweries in Berlin still producing the beer.

Fortunately, with the new craft beer scene constantly looking for interesting tastes, it got rediscovered by many new breweries. This started in the United States, and later extended to Europe over the last years.

One thing these new breweries soon discovered, is that addition of fruits to this type of beer makes it even more delicious. Any fruit you can think of has probably already been tried in a Berliner Weisse. Mango, pineapple, all sorts of berries, peaches, raspberries, and of course passionfruit. One brewery that is doing this a lot lately, is located in Helsingborg: Brewski. They use a great variety of tropical fruits to funk up their beers, and it works out very well. Whereas many breweries use all kinds of weird ingredients to

stand out from the rest, for the people at Brewski it is enough to add some nice fruits to their outstanding brews.

With their odd-shaped bottles and eye-catching labels, they are definitely a brewery to keep an eye on for the next years.

The result of combining all of the above is the Beer of the Season, Sweet Cup. A perfect beer to drink on a perfect sunny day, to refresh after a long afternoon of sunbathing. It almost sounds contradictory that a Scandinavian brewery can make such a tropical beer, but here it is: waiting for you to drink it!

WRITTEN BY:

Dennis Thuy As always, the stock managers of the F.O.R.T. were very excited about the new Beer of the Season, and they hope you will enjoy it as well!

37

Fairtrade University?

Eerlijk(e) waar?

Y van de Huismeester

Sinds een tijdje mag de TU/e zich Fairtrade Universiteit noemen. Herstel: ik bedoel natuurlijk Fairtrade University, want de TU/e pretendeert niet alleen Fairtrade te zijn, maar vooral heel erg Engels. ‘Naast het uitdragen van het fairtrade gedachtegoed, het inkopen van eerlijke producten en het voeren van een duurzame bedrijfsvoering onderzoekt de TU/e tevens de mogelijkheden op technologisch gebied, zoals de Fairphone’, aldus het politiek correcte juichverhaaltje op de universitaire website.

Maar is het allemaal wel zo fair wat hier gebeurt?

Ik durf gerust te stellen dat de bovenstaande vraag met een ‘No’ kan worden beantwoord. Niet vanwege de inkoop van eerlijke producten, want dat zal best goed geregeld zijn.

Ik maak me vooral zorgen over de ‘eerlijke bedrijfsvoering’. Zo erg dat ik er soms middagen van wakker lig.

De studentenaantallen schieten omhoog. De druk op de schouders van het ondersteunend personeel – en op vooral op die van mij – neemt onevenredig toe, maar mijn salaris blijft gelijk! Terwijl ik wel twee keer zoveel studenten aan mijn deur krijg met klachten, vragen, bedreigingen, liefdesverdriet en lekke achterbanden.

Personeel dat op de TU/e werkt maar niet in dienst van de universiteit is, betaalt 4,50 euro voor een dag parkeren op ons autovriendelijke terrein. Dat is ruim twee keer meer dan het toch al schandalig hoge bedrag dat een medewerker moet neertellen. En wat voor werk wordt vooral gedaan door campusmedewerkers die niet in TU/e-dienst zijn? Juist, cateringen schoonmaakwerkzaamheden.

De slechtst betaalde beroepen op het terrein (mijn salaris laat ik maar

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even buiten beschouwing). De parkeerkosten zijn dus compleet uit verhouding.

In Vertigo is er een hippe koffietent geopend. Bij een hippe tent past een hippe barista en dus geen oudere doch vakbekwame medewerker van Eurest met liefde voor het vak, want die past niet bij het hippe en lekker vlotte imago. In plaats daarvan staat er een hipster met een baard - en soms een hoedje - met veel theater koffie te serveren. En over koffie gesproken: de koffie in de machines is gratis voor medewerkers van de TU/e, maar overig personeel – mensen die écht hard werken, zoals de schoonmakers – kan de dunne beurs weer trekken voor een bekertje warme energiedrank.

Dit is allemaal niet het begin van een nieuwe wereldoorlog, maar voor een universiteit die zich graag Fairtrade University noemt vind ik dit toch nogal kwalijk. Een eerlijke bedrijfsvoering gaat volgens mij verder dan het inkopen van Tony Chocolonely-chocola of het onderzoek doen naar een eerlijke smartphone die na twee jaar gewoon

weer afgeschreven is omdat de batterij het dan nog maar zes uur volhoudt.

Het gaat voor mij om eerlijk werken op de breedst mogelijke manier.

Daarin kan de TU/e best nog een paar stappen zetten. Of is dat te fair gezocht?

GESCHREVEN DOOR:

Michael Scheepers Michael vraagt zich af of de universiteit zich terecht fair kan noemen.

The Piglets of the F.O.R.T. Introducing

Maybe you’ve already seen us around in our pink shirts, but for the people who do not yet know us, we would like to introduce ourselves as the candidates of the 31st F.O.R.T.-cie. Of course, we will not do this in any other “normal” way, but we will do so according to our favorite snack sauces.

Roy My name is Roy and I am the candidate chairman of the 31st committee F.O.R.T. ‘Pie Debye’. When I was asked what my favorite snack sauce was, I honestly didn’t have a clue. There are so many different sauces, one cannot easily pick a favorite. So then I started thinking, what sauce do I associate myself with? After thinking for a long time, I kind of gave up, until that one special moment. After a night at Stratum I ended up with a nasty kapsalon at the hoek. I took a bite, looked at the table and said: “yes, sambalsaus resembles me” For the ones that aren’t fluent in Dutch, sambalsaus is that sauce in

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the red squeeze bottle at food stores like Hizmet. Just like me, sambalsaus is hot and spicy and indispensable during a night at Stratum. (Also, you have to do literally everything to get the taste out of your mouth and you regret everything the next morning.)

like sambalsaus) and that we will not decline to something weak like sweet chili sauce.

Huub

A chairman has to be strict and fair.

Hopefully, it will be my task to balance everything out in right proportions to make sure everyone has a great time in the F.O.R.T. Just like with sambalsaus, you need exactly the right amount to make your Turkish pizza great, but too much makes it horrible.

I am Huub and I am the candidate treasurer for the 31st committee F.O.R.T. ‘Pie Debye’. In Dutch it is called a “penningmeester”. The last part of that word translates to ‘master’.

I think that is one of the little perks of this function because a master is someone who is really good at what they do, a person of great wisdom and skill.

I am proud to say that I will do anything within my power to make sure that the F.O.R.T. remains as spicy and powerful as it is now (just

This brings me to my choice of sauce: curry. Not just any brand of curry but Hela curry, for they are the true masters with respect to curry. At

some moments in life one had to choose quality over quantity. Picking a study, or the correct brand of curry, are some of these moments. When I presented two types of curry to my dog, he ate Hela curry first. This shows that even animals have some rudimentary idea of what quality really is.

“Just like with sambalsaus, you need exactly the right amount to make your Turkish pizza great, but too much makes it horrible.”

If my dog can distinguish between a proper tomato based sauce and all the other fake news stuff that is out there, people should be capable of that as well. Even if they are in a somewhat destabilized state of mind. I would like to maintain and, if possible, increase the quality of our beloved bar, so that everyone can have a quality time and meet people from all over the faculty.

I am not a master yet, but I hope to

become one. And I am sure that we, as a committee, will maintain the “Hela status” of the F.O.R.T. for the year to come. And lastly, I will do anything in my power to ensure that during my F.O.R.T. year no one has to endure inferior curry.

Luuk Hello, my name is Luuk Stemkens and I am the candidate stock manager for the 31st committee F.O.R.T. ‘Pie Debye’. My snack sauce is peanut sauce. For me, this sauce can make every dish. I can put peanut sauce on everything, from meat to pasta to baguettes. If I say so myself, I think I can get along with everyone and be in good contact with them. This is the same feeling that I get when I have peanut sauce. This sauce goes with every dish and it tastes better because of it.

As a stock manager I hope that I can make your dish ‘the evening’ better with the kind of peanut sauce that can go with it, the one that is your personal favorite, e.g. peanut sauce with ketjap or spices. So I can give you the perfect peanut sauce for your dish.

Yannick Hi, my name is Yannick Adelaar, I am 19 years old and was born in Utrecht.

I am candidate activity coordinator for the 31st committee F.O.R.T. Pie Debye. The question about what sauce I would identify myself with, is not that easy to answer. Eventually I picked mayonnaise.

At first of course mayonnaise is sweet, just like I am. Second of all, I am natural, just like mayonnaise.

I am just really basic and without much extra fancy stuff. Mayonnaise goes well with a lot, while it’s never the perfect match. I am also a bit of an all-rounder, while I can never be a specialist, I like a lot and I am good with a lot.

I think people can see me like that too, I will be the all-round help where the others need me, because as an activity coordinator there are less specific tasks. I also think I can work together very well with the other candidates.

I hope to meet you all to have a talk, and a beer of course, at the Thursday drinks and at Japie activities.

WRITTEN BY:

I hope that I can give you the happiness in the F.O.R.T. that peanut sauce brings to so many different dishes. That I can give all those different dishes in the F.O.R.T. a different kind of peanut sauce to give them the evening they deserve.

The F.O.R.T. candidates The F.O.R.T. kandi’s wanted to introduce themselves according to their favorite snack sauce.

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Wist je dat... ... Brandon van R. zijn T.I.O.’s net zo verliest als Chinese ouders hun kinderen?

... Raoul H. de primaire bron van infectie is?

T-Licht Issue 22.4

... Irian H. wist dat het Pasen was omdat hij kerstdiner had?

... je wist-je-datjes naar tlicht.st@tue.nl kan sturen of in kan leveren op de Japiekamer?

... Jorrick van P. moet stoppen met het strelen van Bart van den B.’s kaas?

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... Dirk B. in Deurne beter bekend staat als de tongkunstenaar?

... Volgens Max V. rijst een Aziatische aardappel is?

... Tijmen van V. een echte smikkelbeer is?

... Jasmijn J. vindt dat Brandon van R. lief niest?

... Joost van der T. graag in Japan contantloos wil betalen?

... Er volgens Roy W. meer water dan lucht uit de kraan komt?

RIJSWIJK

GEORGE CLIFFE

Imperial College London, Chemical Engineering MEng

TECHNICAL SAFETY ENGINEER, SHELL CAPITAL PROJECTS

I learn something new every day I apply technical engineering in a fast-paced, live environment.

My decisions are used to build real projects which I get to see develop before my very eyes. The job has a steep but positive learning curve. I do something for the first time and learn something new every day. I am a Technical Safety Engineer for the large-scale projects that Shell executes. I help to make sure that the new plants that Shell builds can be operated safely for the future. This involves designing process safety but also developing Health, Safety and Environment (HSE) items such as layouts, emergency responses and operator instructions. I spend a couple of hours a day working on my deliverables for a project. This involves writing reports based on modelling or safety studies, and these reports form the safety case for the project and provide the company with its licence to operate.

Combination of technical engineering and business I was looking for a hands-on role that would give me the opportunity to apply my engineering background. I looked at a wide variety of industries but liked the fast-paced projects of the oil and gas industry. There is nothing routine about my job.

Continuously thinking and applying your own initiative and creativity makes the role interesting. Around half my time is spent on unplanned troubleshooting to make sure that the project runs smoothly and that problems don’t lead to delays. I travel to the contractors and the site and interact with people to build relationships so I can achieve the results I want. I really love that my job involves both technical engineering and also business, which means that I get a view of the bigger picture.

Big emphasis on personal development There is a big emphasis on personal development of both technical and non-technical skills. I spend at least an hour nearly every day giving and receiving feedback, reading reports and manuals, talking to my mentors and sharing ideas with other graduates. Working here offers great opportunities for the future.

Discover your career opportunities: www.shell.nl/engineering/en

“A steep but positive learning curve!“

Join us to energize cities around the world

AkzoNobel’s Human Cities initiative is an inspiring expression of our company’s unique ability to provide essential protection, essential ingredients and essential color for everyday life. It’s a program that is already improving, energizing and regenerating urban communities across the world.

The continued success of Human Cities is founded on the highest standards of technical knowledge and sustainable product development, with every one of our functional areas making their contribution. So if you recognize yourself in our ambitions, we’d love you to take a closer look at AkzoNobel. You’ll discover a future-focused company that allows you to shape your own career from the start. And, of course, a company where you can play your part in creating more liveable and inspiring cities worldwide.

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To find out about our career opportunities, please visit our website www.akzonobel.nl/careers