Open Kitchen Science


Independent scientists and scholars pursuing non-traditional approaches to research.
 

Who are OKS Researchers?

Name: Rosanne Hertzberger

Academic field: Microbiology

What makes you an open kitchen scientist/scholar? 

My main source of income is writing for the newspaper and giving talks about my book. In addition to those activities, I have continued as a guest researcher at the VU University Amsterdam with my postdoc project on metabolism of vaginal microbes. My main outlet for my research findings is my blog, where I share successes as well as doubts and failures following Open Kitchen Science principles. I hope to help others continue with their own research projects outside of a standard academic career path.

Web: www.reblab.org

Twitter: @ryhertzberger

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Name: Salome Scholtens 

Academic field:  Epidemiology/Health psychology

What makes you an open kitchen scientist/scholar?

I’m a scientist by heart and training, but it doesn’t pay my bills. I earn a living as programme manager and liaison officer in the field of FAIR/Open data and data management at the University Medical Centre Groningen. In addition I develop and give trainings and teaching. By doing research in an Open Kitchen Science way, I’m free to study what I find important, I can have a non-linear career path, and share my work, the research process and (any) result broadly.   

Web: www.seedsandleaves.nl

Twitter: @salomescholtens

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Name: Annelies van der Ham

Academic field:  Systems Engineering and Health Services Research

What makes you an open kitchen scientist/scholar? 

I am a consultant to hospitals and I base my work on research. I have always tried to apply science for solving complex issues in real life. Half of my week I help hospitals with designing and implementing new logistics, IT systems and buildings in order to better facilitate health care processes and make hospitals perform better. The other half of the week I do PhD research on how the hospital network works  and what happens when large strategic transformations take place on this network. I write about it, because I would like to connect science and practice on this topic.

Web:  www.squrious.nl

Twitter: @AnneliesvdHam

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Name: Alison Edwards

Academic field: Linguistics

What makes you an open kitchen scientist/scholar? 

Since finishing my PhD at Cambridge in 2014, I spend half my time doing research (I’m affiliated with the Leiden University Centre for Linguistics) and the other half running my editing and translation business. I love being my own boss – I wouldn’t have it any other way! Better yet, this way I can cherry-pick the very best parts of academia: researching, writing, publishing.

Web: www.theroguelinguist.com

Twitter: @rogue_linguist 

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Name: Alicia Brandt

Academic field: Microbiology 

What makes you an open kitchen scientist/scholar?

I am a policy advisor at the University of Groningen. I focus on research policy concerning PhDs and junior academic staff (non-tenure and tenure-track), the latter as coordinator for the Young Academy Groningen. Previously I was an academic staff member investigating bacteria from our gut microbiome with a grant from NWO, however found that the work environment at the higher levels of academia prevented me from performing research in a way where I felt comfortable and could enjoy my work. I am now starting up post-academic research using the principles of open kitchen science where I have more freedom and flexibility to share findings and collaborate with others in a non-competitive, open, and transparent way. I am affiliated with the Engineering and Technology Institute Groningen as a guest researcher.

Web: www.sweetsciencecafe.org (in progress)

Twitter: @aliciaslbrandt

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Name: Yeliz Anzin

Academic field: Biochemistry

What makes you an open kitchen scientist/scholar?

Web: 

Twitter:

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Name: Anne Annink

Academic field:  

What makes you an open kitchen scientist/scholar? 

Web: 

Twitter: