Current topics
- Installation of new abberation-corrected transmission electron microscope completed
- New scanning electron microscope installed
- First workshop "TEM - Basics & Applications"
- Wolf Prize in physics for Prof. Maximilian Haider (February 2011)
- Program of institute seminar (pdf)
Talented cooks in the LEM and CFN-NSL prepared a fabulous 13-course menu
for the 2016 Christmas party. The menu comprised dishes from the different countries
of origin of the lab members and attracted many previous LEM members.
Aperitif: Ginger Tom/Apricot Fizz (Virginia)
1. course: Sushi (Matthias)
2. course: Stuffed eggs (Erich)
3. course: Palatinum Tapas (Martin)
4. course: Red-lentil-soup (Aina)
5. course: Salad (Fotouhi)
6. course: Tomato roast (Peter)
7. course: Chinese dumplings (Cheng)
8. course: Turkish Pilaw (Thomas)
9. course: Boeuf Bourgignon (Patrice)
10. course: Blackberry-Tiramisu (Heike)
11. course: Sabayon-windbags (Simon)
12. course: Mousse au Toblerone (Manuel)
13. course: Amaranth-truffles (Stefan)