GRAN BILBAO V
April (15, 16, 17) 18-19, 2024
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This is the fifth edition of Groups, Topology, and Applications in Gran Bilbao, a 2-day conference devoted to recent developments in group theory and topology. On the week of the conference, we will also host
a mini-course on 15-16 of April given by Marco Linton on Coherence of One-relator Groups.
Basque Mathematics Colloquium given by Ruth Charney, on April, 17.
Registration
Registration
The registration fee for the conference is 25€ and the cost of Sagardotegi is 35€, to be paid on arrival.
The registration fee for the mini-course is 25€.
The registration fees may be waived for participants without a grant.
The registration is now closed.
If you would like to attend, please, email Montserrat Casals, Oihana Garaialde or Ilya Kazachkov for further information.
Speakers
Speakers
University of Oxford
University of Cambridge
Universidad Complutense de Madrid
University of Warwick
University of Oxford
Max Plank Institute
Conference Schedule, April 18-19
Conference Schedule, April 18-19
Room 1.A1 (see details below)
Thursday 18th
Thursday 18th
09.00 - 09.50 Damian Osajda
10.00 - 10.30 Coffee break
10.30 - 11.20 Tamar Bar-on
11.30 - 12.20 Marco Linton
12.30 - 14.30 Lunch
14.30 - 15.20 Robert Kropholler
15.30 - 16.00 Coffee break
16.00 - 16.50 Alejandra Garrido
Friday 19th
Friday 19th
09.30 - 10.20 Francesco Fournier-Facio
10:30 - 11:00 Coffee break
11.00 - 11.50 Eduardo Reyes
12.00 - 19.30 Sagardotegi
(see more info below)
Mini-course and Colloquium, April 15-17
Mini-course and Colloquium, April 15-17
(Minicourse and Colloquium: 1.A1, see details below)
April 15-16
April 15-16
Marco Linton will give a course Coherence of One-relator Groups consisting of 4 sessions. Monday and Tuesday, morning and afternoon at UPV/EHU campus in Leioa (same as the conference):
1) Classical theory of one-relator groups.
2) Embedding one-relator groups into division rings.
3) Non-positive and negative immersions.
4) Homological coherence and coherence.
April 17
April 17
Ruth Charney will be speaking at the 16th Basque Mathematics Colloquium on April 17, 2024. It will take place at UPV/EHU campus in Leioa (same as the conference) starting at 11:45.
Monday 15th, Tuesday 16th
Monday 15th, Tuesday 16th
09.30 - 10.00 Registration
10.00 - 12.00 Minicourse
12.30 - 14.30 Lunch
14.30 - 16.30 Minicourse
Wednesday 17th (Colloquium)
Wednesday 17th (Colloquium)
11.45 - 12.45 Ruth Charney
13.00 - 14.00 Eustasio del Barrio Tellado
14.00 - 15.00 Lunch
Organization
Organization
Groups, Topology and Applications research group
Venue
Venue
The Minicourse, Conference and Colloquium will take place in room 1.A1 at the Leioa Campus of the UPV/EHU.
Enter through door number 2 (see the picture below). On the sides there are stairs and you go up to the first floor. There you turn left, walk a few meters and the room will be on your right.
How to get to the campus:
From the residencia Unamuno. When you leave the residence, on your right there is a bus station. You need to take the bus A2314 (the bus does stop there although the number is NOT written anywhere on the bus station). The bus runs at 25 and 55 past the hour (approximate time). You need to leave at the last stop.
If you are staying somewhere else in Bilbao, you may also take the following bus lines: 2318 (Termibus), 2324 (Abando), 2312 (Zabalburu). For more information about the lines, see https://www.bizkaia.eus/es/web/bizkaibus/lineas
If you write the number of the bus in "Linea" and push "Itinerario", you will be able to see all the stops of the line as well as the route in the map.If you come by car, there is a parking in Campus four minutes away from the department, see here:
Lunch
Lunch
The conference lunch will take place in a sagardotegi, called Altzueta, in Hernani (a town located in the south west of Donostia at about to 11km).
A sagardotegi (apple-wine-place) is a typical basque restaurant. These places are usually old farms, traditionally used for cider tasting, where interested buyers would bring their own food. Modern sagardotegi, however, turned into restaurants where the menu is set (Cod omelette, fried cod with green pepper, T-bone steak and cheese, quince paste and walnuts). The cider is served directly from big kupela (barrels) of up to 10000 litres.
One can find here a historical information and tours, and here, we leave a personal experience published in The New York Times.
Support
Support
We gratefully acknowledge the support of:
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