GRAN BILBAO VI
April 3-4, 2025
Minicourse March 31- April 2
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This is the sixth 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
the mini-course l^2-homology and applications to infinite groups given by Sam Hughes between March 31st and April 2nd;
Basque Mathematics Colloquium on April 2nd.
Registration
Registration
The registration fee for the conference is 40€ (without social lunch) and 75€ (with social lunch at a sagardotegi), to be paid on arrival.
The registration fee for the mini-course is 25€ (which includes lunches).
The registration fees may be waived for participants without a grant.
The registration is now closed
If you want to attend the conference, please contact any of the organisers:
Federico Berlai federico.berlai@ehu.eus
Montse Casals montserrat.casals@ehu.eus
Oihana Garaialde oihana.garayalde@ehu.eus
Ilya Kazachkov ilya.kazachkov@ehu.eus
Speakers
Speakers
Universtitat Autònoma de Barcelona
Universität Bonn
University of Cambridge
Conference Schedule, April 3rd-4th
Conference Schedule, April 3rd-4th
Room 1.A1 (see details below)
Thursday, April 3rd
Thursday, April 3rd
09.00 - 09.50 Natàlia Castellana
10.00 - 10.30 Coffee break
10.30 - 11.20 Adrien Le Boudec
11.30 - 12.20 Sam Hughes
12.30 - 14.30 Lunch
14.30 - 15.20 Monika Kudlinska
15.30 - 16.00 Coffee break
16.00 - 16.50 Leo Margolis
Friday, April 4th
Friday, April 4th
09.15 - 10.05 Rémi Molinier
10:15 - 10:45 Coffee break
10.45 - 11.35 Alex Sisto
12.00 - 19.30 Sagardotegi
(see more info below)
Mini-course and Colloquium, March 31st - April 2nd
Mini-course and Colloquium, March 31st - April 2nd
(Minicourse and Colloquium: 1.A1, see details below)
March, 31st- April, 1st
March, 31st- April, 1st
Sam Hughes will give the course l^2-homology and applications to infinite groups. Monday and Tuesday, morning and afternoon at UPV/EHU campus in Leioa (same as the conference):
April 2
April 2
Basque Mathematics Colloquium. It will take place at UPV/EHU campus in Leioa (same as the conference) starting at 11:45.
Monday, March 31st, Tuesday, April 1st
Monday, March 31st, Tuesday, April 1st
10.00 - 10.30 Registration
10.30 - 12.00 Minicourse
12.30 - 15.00 Lunch
15.00 - 16.30 Minicourse
Wednesday, April 2nd (Colloquium)
Wednesday, April 2nd (Colloquium)
11.45 - 12.45 Carlos d’Andrea (Universitat de Barcelona)
13.00 - 14.00 Elena Fernández (Universidad de Cádiz)
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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