Meeting/Event Information

    The Changing Chemistry Workplace: Industry Trends & Effects on Employment (Panel Discussion)

    April 24, 2014
    5:00 PM - 9:30 PM
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    The Parthenon
    314 S. Halsted St.
    Chicago, IL 60661


    As the recent splitups of local pharmaceutical firms Baxter (March) and Abbott/Abbvie (Jan. 2013) remind us, the chemical industry is undergoing enormous changes that affect employment. What are these trends, what is driving them, and how should chemists prepare for them to stay employed? 

    Massive layoffs from large chemistry companies have become common, yet somehow overall unemployment for chemists remains relatively low. How does this work? Are big companies shutting down in-house R&D? Are permanent jobs being replaced with temporary and contract positions? Is there a rise in opportunities at contract research organizations, small companies and startups? Should smart chemists assume all employment is now temporary? Is it smarter to seek a position in a contract research organization, or even work as an independent contractor? What is the new shape of the chemical industry, and how does today's chemist prepare for it? 

    Panel of Experts

    Dr. Dave Harwell, Assistant Director of Industry Member Program at ACS in Washington, D.C., will speak about trends in the chemical industry as a whole

    Kinnari Saraiya, District Manager at Kelly Scientific Services in Chicago, will speak about local employment trends, with particular emphasis on contract and temporary employment

    harwell saraiya



    Kinnari Saraiya, Manager at Kelly Scientific Services, will speak to job-seekers about how to best prepare for employment in today's environment.


    5:00 - 6:30 • Social Hour with cash bar
    5:30 - 6:00 • Pre-dinner talk for job-seekers
    6:30 - 7:30 • Dinner 
    7:30 -         • General Meeting, including panel discussion  

    MENU - Greek Family Style Dinner

    • Appetizers: Saganaki (Kaseri cheese flamed in brandy), Gyros (roasted slices of lamb and beef), Taramosalata (fish roe blended with lemon and olive oil); traditional Greek salad.
    • Main course: Vegetarian Spinach-Cheese Pie, Vegetarian Pastitsio (Macaroni baked with broccoli, Bechamel sauce and Kefalotiri), Dolmades (vine leaves stuffed with rice, meats and herbs), Rotisserie-roasted lamb served with rice pilaf and roasted potatoes.
    • Desserts: Baklava (flaky layers of Phyllo baked with nuts and honey) and Galaktobouriko (flaky layers of Phyllo with vanilla custard and baked with syrup.



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    $35.00 Member - regular

    $37.00 Non-member

    $20.00 Student/Retired/Unemployed