Electron Beam Melting (EBM) is a state of the art manufacturing process. Using this process product designers will be limited only by their imagination. This technology uses an additive manufacturing approach where parts are built layer by layer — think of ‘3D printing’. It can use exotic metals like titanium alloys, however it does have limitations such as producing a rough surface finish that hampers its functions.
Christian Spiteri (supervised by Dr Arif Rochman) investigated whether the Electric Discharge Machining process can be used to finish parts produced using EBM to give a smooth surface (difference pictured). He treated titanium products with the Electric Discharge Machining process and microscopy showed that the finished surface consists of a set of micro-craters instead of rough grains. By adding the finishing process, more complex geometries could be created. Overall, adding Electric Discharge Machining to EBM had many benefits.
Dr Arif Rochman (University of Malta) said, ‘EBM parts can be used for a wide range of applications such as implants in the medical sector or complex tool inserts, […] which cannot be manufactured using conventional methods. Understanding the synergy between both processes is a must for product designers and process engineers to be able to manufacture high quality EBM products.’
This research was performed as part of a M.Sc. (Res) in Mechanical Engineering at the Faculty of Engineering. This research was partially funded by the Strategic Educational Pathways Scholarship (Malta). This Scholarship is part-financed by the European Union – European Social Fund (ESF) under Operational Programme II – Cohesion Policy 2007-2013, ‘Empowering People for More Jobs and a Better Quality Of Life’.
Chemistry is not usually associated with logic gates, sensors, and circuits. However, a new breed of chemist — the molecular engineer — is adding a bit of chemical spice to them. Given the right tools, his/her hands can synthesize anything, from molecules that assemble into large structures to others that can display information about their environment.
Thomas Farrugia (supervised by Dr David Magri), created a molecule that could be toggled between an ON and OFF state using AND Logic. AND logic means that it needs two chemicals to switch state, adding just one chemical makes no difference. The states are easily recognised by shining UV light on the molecule since only the ON state produces blue light.
In the OFF state, the movement of electrons from two input sites prevents light being released. Stopping the electron transfer enables light release. The blue light shines when specific chemicals bind to the two input sites. The chemicals use up the electrons being transferred, letting the output of the molecule absorb UV light and shine blue light.
The two chemicals added were an acid and an iron (III) source (like what is found in rust). The acid provides hydrogen ions that bind to the nitrogen atom, whilst the iron (III) ions attack the molecule’s iron (II) atom (pictured as Fe). The molecule displays AND logic since it needs both the acid and iron (III) to turn on light emission.
The molecule was synthesised using a one step reaction and tested to determine the strength of the ON and OFF signals. Testing by fluoresence spectroscopy is essential to determine whether it would make a viable sensor, since the technique compares the strength of the ON and OFF state. The molecule will only work well if there is a large difference between the different states, since a machine needs to detect the change.
This molecule can sense the extent of acidity and iron (III) ions in a solution, and convey that information using light, which is easily measured. The molecule’s design could also be integrated into bigger and more complicated molecules so as to carry out other logical and mathematical operations using chemicals. These molecules are a step towards chemical computers.
This research was performed as part of a B.Sc. (Hons) Chemistry with Materials at the Faculty of Science.
Sonar for navigation was implemented after the Titanic disaster in 1912. Bats have used this remarkable technique for the past 50 million years. These nocturnal animals emit ultrasonic signals and analyse the returning echoes to avoid obstacles or predators and find their prey. For humans, studying bats means long hours in the night spent tracking their movements or capturing them with nets. To avoid some of the bat research difficulties, conservation researchers identify and study bats by eavesdropping on the ultrasonic sounds they emit.
Clare Marie Mifsud (supervised by Dr Adriana Vella) has now studied bats in Malta, linking specific sound patterns to specific bat species and their behaviour. Bats can be identified using acoustic detection because they all use different frequency patterns to suit their needs. The analyses can be used for further research and conservation monitoring of local bats.
Her study encompasses 38 research survey sites spread all over the Maltese Islands. Two bat detectors (a heterodyne and a real-time expansion detector) are used simultaneously to instantly identify and analyse the species. Nine different bat species are already confirmed to inhabit the Maltese Islands till now.
Three species (Rhinolophus hipposideros, Myotis punicus, and Plecotus austriacus) were recorded a few times (2% of survey time), since they use low intensity echolocation signals. Other bat species (Hypsugo savii, Pipistrellus pipistrellus, Pipistrellus kuhlii, and Pipistrellus pygmaeus) were detected more often (92% of survey time). All Maltese bats feed on insects and are found to spend most of their time in valleys, followed by other habitats, including cliffs, woodlands, agricultural land, shrublands and urban settlements. Valley biodiversity is important for local bat survival and needs to be preserved.
Through the use of bat acoustic detection systems and signal analyses, this detailed research provides the first important set of data of its kind for all bat species detected in the Maltese Islands. This complements other bat research, which has been ongoing since 1998 by the Conservation Biology Research Group (University of Malta). They have been involved in different bat studies, including the ecology and genetics of local bat populations. These research efforts aim at reversing the trend of decreasing bat numbers. Mifsud’s research paves the way towards developing another effective long-term monitoring tool for the conservation of bats in Malta.
This research is part of an M.Sc. in Biology at the Faculty of Science. BICREF (The Biological Conservation Research Foundation) provided voluntary assistance during fieldwork. The research was partially funded by the Strategic Educational Pathways Scholarship (Malta). This Scholarship is part-financed by the European Union – European Social Fund (ESF) under Operational Programme II – Cohesion Policy 2007-2013, ‘Empowering People for More Jobs and a Better Quality Of Life’.
Antionette Caruana shares her successful career from banks to food manufacturing companies. Female, over 50 years old, raising two young adults (who think their mum is technologically challenged and old),a patient and supportive husband (partner for over 24 years), encouraging parents, and friends and family who have been there for me whenever needed. These qualities are the critical aspects of my life which is full, overflowing, sometimes exhausting but truly rewarding. My first job was nearly 35 years ago, and the years have flown by.
Many opportunities were opened by starting my career at a local bank after my first degree at the University of Malta, B.A. (Hons) in Business Management. At the same time, I married my husband who gave me more enthusiasm. My studies opened up a great interest in understanding the role of people in organisations, management, strategy, and performance.
Then I changed my job. Soon after I got married, I took the plunge and joined Playmobil entering a career that lasted more than 13 years. During this time, I learnt so much about business, running an organisation, and people management. The job was challenging and needed long hours with some tears and a dose of determination to succeed, but I could make things happen.
During my job at Playmobil, I had two children, completed my Masters’ degree and also got involved in many opportunities outside Playmobil including the Federation of Industry, the Foundation for Human Resources Development, the Richmond Foundation and worked with different departments of the public sector. I also took on different projects and lectured at University to keep in touch with students (the employees of the future) and academics (the launchpad of innovation and debate).
Being an idealist who is obsessed about achieving results, I sought my next challenge: to make a difference by taking a leading role. I applied to head Heritage Malta as CEO and was chosen. The team was extremely committed to preserving and managing Malta’s unbelievable heritage. We did some great things together like keeping museums open 7 days a week and put up the shelters over the Neolithic temples of Ħaġar Qim and Mnajdra. Following that, I worked with Lufthansa Technik Malta when this organisation was quickly growing on the island. Currently, I work with the Farsons Group as Company Secretary and Group HR manager. Being part of the senior management team of one of the long established and most successful local group of companies is another very rewarding experience and continues to provide me with enthusiasm, ambition, and pride.
Top tips to succeed
by Antoinette Caruana
My family remains my priority, though they may not believe this. My career has helped shape me. The following are the best values that have made a difference to who I am.
Have a dream and go for it… Make it happen. Believe that no one owes anyone a living. If you falter, try again.
Work with others.
Be as good as you can in what you do.
Always have a passion for learning in everything you do. Keep your eyes and ears open. Be aware of what is happening and contribute.
Keep true to your values.
Tell people who have made a difference to your life that they have, and treasure them.
Say sorry at work, at home, and invest time to build trust and commitment.
Be a good example by working long and hard. Sometimes you will be tired and grumpy but pick yourself up and move forward.
Invest in relationships which really matter.
Nobody is an island and networking is vital. You need it to work with other organisations, to continue learning, to contribute, and to be part of a country’s culture. Networking gave me confidence and helped open up opportunities. I have served as director at the Employment and Training Corporation (ETC) and until recently the Central Bank of Malta. Before that I served on MEUSAC and also on MPVQAC. The list is very long and I was in touch with various sectors of society from youths to industry. These experiences have touched my life and enriched me.
Now I’d like to talk about being a woman on the job. First off, do not let this make a difference to how you behave since your skills, competence, and professionalism matter. Going for a career demands a strong partnership at home, but I believe that if a woman is good at what she has chosen to do, she would have the sheer determination to succeed by finding those critical opportunities. In Malta, I already see a number of successful women in many spheres. And I hope we will see even more.
In 1991, when the first DOS-based PCs started to become available, I graduated from the University of Malta after having read for a degree in Electrical Engineering. The Internet and mobile telephones still had not appeared.
There were no ICT courses at the UoM. Engineering courses were the closest I could come to entering this field. Teaching of computer science was therefore obviously limited, but at least we recieved a fair amount of computer architecture and networking theory. We also built our first processor boards, and wrote our first code in assembly language. The Dean was not thrilled when I approached him to announce that I wanted a ‘software only’ thesis, a first. But I got away with it, and built a software driver for a LAN card, a networking card, using a programming language called Modula 2.
When I graduated my computing future did not look bright. I was tied by a two-year contract with Malta Shipbuilding, to whom I was assigned during the student worker scheme. I had spent three summers working there managing a team of electrical technicians, which toughened me. After this experience, managing teams should have been relatively easy.
During my last months at University I decided that I wanted to enter the IT world. I started shopping around for a job while doing some teaching at a private school. I landed a job at the software company Megabyte as a systems engineer and decided to end my contract at Shipbuilding paying the required financial penalties. Financially not the best decision but best for my career.
After seven years at Megabyte , I moved on to become the CEO of the Internet company Maltanet. I spent 8 years running the company. In Malta, during this time the Internet market was growing exponentially. The pace of technology accelerated tremendously making it a very exciting time within a highly competitive environment. When GO was fully privatised we merged all the subsidiaries and I spent nearly 3 years as Chief Commercial Officer for the group. Managing the commercial portfolio of a quad play operator was an instructive and rewarding challenge.
Today I run my own firm called ICT solutions. In 2009 I set up a joint venture focused on two areas, ICT servicing and software development. It employs a team of over 20 people, mostly UoM graduates. They provide solutions to cater for the ever growing ICT requirements of the corporate world.
So what lessons have I learnt? Firstly, there is no ‘one size fits all’ solution and everyone needs to build on their strengths. Secondly, you need to put in long hours. If you do not work harder than your normal 9 to 5 employee, then you will remain a normal 9 to 5 employee. Thirdly, you need to keep abreast and understand technology cycles and where the market is going.
Be technically competent but appreciate business logic. Fourthly, and most importantly, relate to people and build relationships with your team and clients.
I first heard about COST (European Cooperation in Science and Technology, a networking platform for scientists www.cost.eu) way back in 1996 during a pharmacokinetics meeting in Athens. Some participants mentioned that their attendance had been funded by COST. So on my return I contacted the Malta Council of Science and Technology to try and obtain more information. When I learnt that COST funds EU networking I quickly applied to become a member of a COST action (this is what COST calls a network). After bureaucratic leaps and bounds I become Malta’s representative on a COST action. It certainly opened new horizons to me and the networks I formed with top researchers in Europe were unique.
By 2010 my enthusiasm resulted in MCST nominating me as Malta national contact point for COST. It has been of huge satisfaction that in these three brief years Malta’s participation has risen from 6 actions to over 100. Over 150 Maltese researchers take part in COST.
Why is COST so important for Malta?
The complaint I hear most often in Malta, not only in academic circles but also among SMEs (small to medium enterprises), is that research in science is only for the elite, that it is too high brow and that it is not relevant to Malta. COST proves otherwise. What else could link disaster bioethics, to colour and space in cultural heritage to the comparison of European prostitution policies, with submerged prehistoric archaeology? Other links include the quality of suburban building stocks, integrated fire engineering and response, and language impairment in a multilingual society. COST also funds networks across a whole spectrum of research from the humanities to the fundamental sciences including string theory to childbirth in various cultures.
Participating in a COST action involves very simple administrative and funding procedures. For once, our small size is an added advantage since every COST country is allowed to nominate two members to participate in each action, putting Malta COST researchers at par with researchers from much larger countries. Achieving these results has not been easy, since many researchers hesitate and require persistent prodding. There are frequent reminders and one to one meetings to persuade them to participate. It has been a real eye-opener meeting researchers in Malta from different disciplines and learning about their research.
Deciding to participate in COST may seem a small step to some, an added administrative burden to others, while some see it as another travel commitment. COST offers the response to the conundrum of how to overcome our physical (and perhaps in some instances also mental) insularity. You should not let this opportunity pass…
The RIDT is supporting a community project that is being spearheaded by the Faculty of Dental Surgery (University of Malta). The project should improve the Maltese population’s quality of life and supply vital oral health information.
The Mobile Dental Clinic Project will carry out research through standardised scientifically established methods to determine the oral health status of Malta. As a result of scarce epidemiological data, this particular health status is not known, although various factors suggest it may be suboptimal. With such a mobile unit at hand, the Faculty will be able to study (and prevent) all areas of oral health. It will be in an excellent position to reach all sectors of society, providing routine dental care as an outreach clinic. The clinic will visit all localities in Malta and Gozo, focusing on underprivileged communities, homebound elderly patients,
special-needs schools, and institutionalised people. Equipped with modern facilities on par with any dental clinic, this unit will be manned by staff members of the Faculty of Dental Surgery together with final year dental students.
To finance this community project, the RIDT has found the backing of a number of corporates and institutions who have pledged their support through their donations. The clinic is estimated to cost around €120,000. The mobile dental clinic is expected to be on the road this Autumn.
Everyone eats. Eating food straight out of a packet is the norm in our fast-paced world — a simple fact that makes food science ever more important. We need safe food. THINK editor Dr Edward Duca met up with researcher Dr Vasilis Valdramidis to find out about the latest tech.
Food safety is serious business. In Germany during 2011 a single bug hospitalised over 4,000 people causing 53 deaths. Scientists learnt afterwards that a strain of E. coli had picked up the ability to produce Shiga toxins. These natural chemicals cause dysentery or bloody diarrhoea. The bacteria were living on fresh vegetables and it took German health officials over a month to figure out which farm was responsible.
On the 2 May, German health authorities announced a deadly strain of bacteria in food. By the 26 May, they pointed their finger at cucumbers coming from Spain. They were wrong. The mistake cost the EU over €300 million in farmer reimbursements. Genetic tests found that the bacterium on cucumbers was different than the one which was killing people. The researchers continued to ask people who were infected what they ate: raw tomatoes, cucumbers, and lettuce remained the prime suspects. Till they tested organic local bean sprouts from a farm in Bienenbüttel, Lower Saxony. By the 10 June, the farm was forced to shut down after it was pinpointed as the source. The sprouts were contaminated from the seeds’ source in Egypt.
‘These bean sprouts are found in several ready-to-eat foods, you could have it in your sandwich and not realise that you’re eating it,’ said food scientist Dr Vasilis Valdramidis (University of Malta). This is the reason why it took German officials so long to find the source. Having to rely on people’s memory of what they ate before becoming sick, something as inconspicuous and mild tasting as a bean sprout can be forgotten. Precisely why industrial food safety is so important: it saves lives.
Cleaning food
‘There is no natural sterile environment,’ stated Dr Valdramidis who studies new ways to disinfect ready-to-eat lettuce, cabbage, and bean sprouts to make our food safe. Most bacteria come from nature or during handling. ‘After harvesting, there are 3 different steps for processing fresh produce. First, they are washed to remove all external material. Second, there is the disinfection process. […] Third, they apply a decontamination treatment that most commonly is chlorinated water.’
Dissolving chlorine dioxide powder into water makes most of the industrial chlorinated water. Chlorine is found in tap water so is relatively harmless at low concentrations, but ‘the less we have of this chemical the better for our health, because there are some side effects,’ explained Dr Valdramidis. ‘It can react with the organic substances of food products and produce some compounds […] that aren’t healthy.’
The environment is another problem. Chlorinated water ends up in ground water or other water sources. Elevated levels of chlorine can decontaminate vegetables but also natural habitats.
Dr Valdramidis’ group works to reduce the amount of chemicals, water, and energy used. Fresh water is a precious resource with less than 3% of the world’s water being fresh. In Malta, pressures on fresh water use are intense and the country is facing a little known water crisis. Worldwide energy efficiency is a hot issue, with both environmentalists and industry pushing for greater efficiency and cheaper energy bills.
From Oregano to Music
The herb oregano can be concentrated with its essential oils extracted. Surprisingly, at the right concentration oregano slows bug growth. Dr Valdramidis’ group is taking advantage of this antimicrobial effect to disinfect vegetables. ‘And it tastes better, but it depends on the amount; if you use too much it is bitter.’
The food industry’s bottom line is cost. ‘The extraction process is quite expensive but now the price is going down. [The food industry already] use oregano oil as antimicrobial agents in feeding products for animals. Their aim is to reduce the use of antibiotics. It [oregano] is becoming more and more accessible.’
Oregano oil might be more expensive, but it is a natural product that is non-toxic. Another advantage is that, ‘if the plant cells are relaxed then these essential oils can penetrate’ into the plant disinfecting it thoroughly. Once optimised, it could easily replace chlorine water, reducing the amount of damaging chemicals used.
Oregano could replace chlorine water, but what about the amount of water? Another technique, which uses sound to clean food, could help. Think about ultrasounds used to scan pregnant women. Those ‘operate on megahertz and create images, this [technology] operates on kilohertz and is powerful enough to create physical changes at a microscale’, which means they are high power systems. It works by pulsing sound waves at your submerged vegetable or fruit of choice. The sound creates bubbles that implode, creating a very high pressure and temperature. This energy can kill the bacteria. When Dr Valdramidis gets it right, it cleans the vegetable.
The process is even more extraordinary. The sound wave causes ‘a molecule of water to split and create [the molecules] hydrogen peroxide and other radicals, which are very unstable’ so they react with everything around them (including bacterial DNA), either becoming water again or attacking cells. ‘They affect the membrane of the bacterial cell,’ said Dr Valdramidis, ‘killing it.’ They can also damage plant cells, so the technique needs fine-tuning to get it right. By measuring the appearance, amount of vitamins, enzymes, and other nutrients lost by the procedure, researchers can tweak it to maximise its antimicrobial value and minimise its damage to the vegetable. To continue improving the technique a lot of his work is spent trying to understand exactly how the procedure works and why the bacteria die.
The ultrasound still needs water to work. Water cannot be removed from the equation because bubbles can only form in water and sound also travels better. Water quantity can be reduced. When using chlorinated water, another step is needed to rinse off the chlorine. In this case, it can be skipped. There is an even more radical technique that might bypass water altogether.
A lightning storm
Plasma is made up of ionised air. In nature, plasma is made by lightning, leaving a tell tale ozone smell. Food scientists can pass high frequency electricity through air to create a bacteria-killing plasma stream.
Ionised air kills bacteria because it forms radicals and ozone. Electric discharges create radicals and turn oxygen into highly reactive oxygen radicals (an unstable oxygen atom) or ozone (3 oxygen atoms joined together). These products can react with bacteria and inactivate them. Like sound waves they can also affect food. ‘High levels of ozone can bleach food by oxidising the product. There is no ideal technology,’ stated Dr Valdramidis. The difficulty in all of this is how to kill the bacteria and not the plant. Everyone wants salads with a nice colour, good flavour, and high nutritional value.
On the other hand, the beauty of this technique is that you can zap the food in its packet. So imagine just rinsing the food with a little water, wrapping it up, and finishing off the cleaning process with an electric pulse. The package can be delivered to your local grocer with minimal use of water and your mind at rest. Both sound waves and plasma could also spell the end of excessive chemical treatments.
A computer model of a fruit
Measuring microbe levels is the only certain way to know if food is safe. Traditional methods are labour intensive, time consuming, and expensive. Scientists first need to remove the bacteria from the product, then dilute the bacteria, then count the cells directly with plate counting techniques or under a microscope. More modern techniques use molecular methods such as PCR (Polymerase Chain Reaction) to find out the specific type of bacteria. This can make a huge difference since not all bugs are created equal.
To reduce costs and speed up the process, Dr Valdramidis uses mathematical models to predict the shelf life of products and apply the right decontamination process. ‘We want to predict the amount of bacteria present, so with these equations we are trying to describe how fast the bacteria are inactivated then [how fast those that survive] grow,’ explained Dr Valdramidis. The number of bacteria predicts food safety and how fast it rots.
For mathematical modelling to work, first ‘data needs to be collected […] by performing some experiments. Then I try to describe how the population responds and behaves using these equations. If I can verify this model, then I can come to you and tell you, ‘look, this product has these specific characteristics, within the range of this model, I can tell you that it will expire in 15 days and you don’t need to do any experiments.’ It’s a very powerful tool but it has to be well validated.’ It saves a ton of money, but you must be sure of the model otherwise people could be harmed.
Current maths has its limits. Scientists are still trying to correctly model a single cell. Plant or bacterial cells are complicated machines, with proteins, DNA, and other molecules all jam-packed together working synchronously for a cell’s survival and reproduction. To make things easier, scientists simplify cells when simulating them then consider a whole group of them, a population. Researchers test the whole population. If Dr Valdramidis’ group attempts to model a single bacterial cell’s growth in Malta, he would have to use the University’s supercomputer called ALBERT. Maths on this level uses a lot of computational power.
Taking the cell modelling idea to its extreme, some food scientists are trying to model every plant cell to make a complete fruit — a virtual fruit. They model, ‘the exchange of gases and so on since fruit is still respiring, still alive after harvesting.’ To control the respiration process, they ‘try to control the amount of [the hormone] ethylene, oxygen gas, and so on.’ They also use these models to simulate modified atmospheres around food seeing how they influence respiration rates. Shelf life is affected by plastic packages with different holes sizes, types of plastic, and other parameters. All of these properties are pumped into the mathematical equations and tweaked to maximise shelf life. ‘If you slow rates down, the food lasts longer and can be stored for a longer period,’ explained Dr Valdramidis, which makes both companies and consumers happy.
Working with industry
Dr Valdramidis is young but has a long career in fundamental research. He has modelled and tested the rate of bacterial growth (and inactivation) at changing temperatures, and even investigated how to decontaminate biofilms in industrial food processing plants. Importantly, he has looked into quantifying and speeding up the analysis of microbial levels on food to give an actual ‘best before’ date. His approach always coupled experiments to test his maths and predictions.
Innovations in food science aim to bring down prices, use less water, fewer chemicals, and less energy. For these reasons, Dr Valdramidis is now at a stage where he can collaborate with industrial partners. In Malta, he has already met with the Chamber of Commerce through the creation of a Food Industrial Advisory Platform. With this platform ‘we plan to organise workshops every 6 months. Once to speak about our activities and another to speak about subjects that are of interest to SMEs [Small to Medium Enterprise, or industry].’ Malta is run by food SMEs; they account for 65% of GDP.
Researchers need to work with industry — a statement on everyone’s bucket list. Its importance cannot be understated, since it is unlikely that universities will receive substantially more research funds unless businesses start seeing these institutions as partners. And, they could save or make big bucks by investing in research. Dr Valdramidis’ work is a clear call for collaboration.
Working with others is what drew Dr Valdramidis to Malta. ‘I firmly believe in collaboration. A lot of my [research] publications are not just from the university I would be working in but others as well.’ By opening arms wide open perhaps we can prevent mistakes, like those of the German health authorities, invest in research that reduces waste, and cleans our food just by playing a song at the right energy.
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Some of the above research is supported by a Marie Curie FP7-Reintegration-Grant within the 7th European Community Framework Programme under the project ‘Development of novel Disinfection Technologies for Fresh Produce (DiTec)’, and part-funded by the Malta Government Scholarship Scheme.
Forty cyclists will be covering an endurance route of 720 km. They will cycle from London to Brussels to Paris this July to raise funds for breast cancer research at the University of Malta. For this initiative to happen, the RIDT has teamed up with two not-for-profit organisations, Action for Breast Cancer Foundation and ALIVE Charity Foundation. The former is an organisation that brings together breast cancer survivors, patients, and well-wishers, while ALIVE consists of a group of cyclists are dedicating their cycling efforts towards good causes.
The cyclists are currently undergoing training to get in shape for this challenge. Their objective is to each raise €1,800.
In a typical case of charity beginning at home, the Kunsill Studenti Universitarji (KSU) has donated €1,000 towards the research trust of the University of Malta. Speaking during the presentation of the donation, Mr Mario Cachia, former president of the KSU pledged that the KSU shall venture to promote the objectives of the Trust among the students it represents, and encourage them to support it, even by organising activities to raise funds for specific future research.
