19:30 – 21:00
Lovell Lecture Series
Dr Michael Keith: Tuning into the Cosmic Bass Note ~ The Hunt for the Gravitational Wave Background
In this lecture Michael will discuss a new way of studying the Universe using the ripples in space-time – gravitational waves – predicted by Einstein’s theory of gravity. He will explain how the Lovell Telescope is being used as part of a galaxy-sized gravitational wave telescope. This extraordinary telescope can sense the sea of gravitational waves that constantly wash over the Earth, by making use of precise measurements of exotic stars called pulsars – cosmic clocks which weigh as much as the sun and spin faster than a kitchen blender. By combining our measurements with those made using other telescopes across Europe and beyond, we are exploring the signals expected to come from supermassive black holes found in the centres of distant galaxies. These signals will help us answer questions about the formation and evolution of the Universe and the galaxies that populate it, including our own Milky Way.
About Dr Michael Keith
Dr Michael Keith is a Senior Lecturer at the University of Manchester. He completed his PhD at Jodrell Bank in 2007, after which spent five years in Australia working with the Parkes Radio Telescope before returning to Manchester to take up a lectureship in 2013. Dr Keith is an expert in pulsar observations using the Lovell Telescope and part of the leadership team of the European Pulsar Timing Array.
Pre-book your meal at our First Light Café in our stunning new building. Open from 18:00 – 19:15 with the last sitting at 18:50.
Pie, Mash, Peas & Gravy £9.95
High quality pies from H.M. Pasties was set up to ‘bring out the good inside’ by employing ex-offenders to make and sell handmade pasties and pies. The social enterprise was born in 2018 with support from the Big Lottery Fund, Forward Trust and the Santander Foundation.
- Cheese & Onion Pie Packed with gooey mature cheddar cheese, sautéed onions, and potato (v, halal) 2022 SILVER: The British Pie Awards
- Steak & Stout Flank steak, bathed in Guinness stout for 24 hours, braised and slow-cooked with carrots, garlic, onions, bay leaf, and thyme, with a rich stout gravy
- Aloo Saag Spinach and sweet potato, cooked in our own blend of spices with a spicy tomato curry sauce (v, vegan, halal)