Gerhard Hilt talks about what he cooks in the lab and at home, about Noyoris laboratory and very special mushrooms with cannelloni
Introducing notable or emerging scientists through interviews.
What’s Cooking in Chemistry: Gerhard Hilt
Future Visions of Chemistry: Koop Lammertsma
"Gone is gone. There are no alternatives." - Interview with Koop Lammertsma, VU University, the Netherlands.
Future Visions of Chemistry: Ben Davis
"It puzzles me why some chemists do not see chemistry as the big science." - Interview with Ben Daivis, University of Oxford, UK
What Makes a Great Chemistry Journal?
Peter Gölitz, Editor of Angew. Chem., discusses impact factors, dealing with criticism, and the future of science publishing
What’s Cooking in Chemistry: Uli Kazmaier
Uli Kazmaier talks about what he cooks in the lab and at home, with a special recipe created exclusively for ChemistryViews
Future Visions of Chemistry: Jan Reedijk
Interview with Jan Reedijk, Leiden University, The Netherlands: "Be creative, do not follow fashionable science, and think independently in a creative way."
Future Visions of Chemistry: Paolo Melchiorre
Interview with Paolo Melchiorre, ICIQ, Spain: "I am sure science will uncover and explain concepts that I cannot even imagine now."