Nicholas Kurti Science Prize

The objective of this Science Prize is to promote and recognise the novel work of young scientists working in the fields of low temperatures and/or high magnetic fields in Europe. Oxford Instruments is aware that there is a critical and often difficult stage for many between completing their PhD and gaining a permanent research position. The company therefore would like to help individuals who are producing innovative work by offering assistance both financially and through promotion of their research work.

All candidates should be nominated by a senior member of their department or Institute. The prize is awarded by a committee of senior academics based throughout Europe.

The Nicholas Kurti Science Prize consists of:

• 8,000€ cash prize
• a certificate and trophy
• support to attend a conference in Europe

Nominations now open.

Please submit your nominations to: nicholaskurtiprize@oxinst.com.

Nominations are now closed! 

Nicholas Kurti 

The European prize for physics is named after Professor Nicholas Kurti (1908-1998). Professor Kurti is known for his distinguished work in ultra-low temperature physics at the Clarendon Laboratory, Oxford University. In fact, this location earned the name “the coldest spot on earth” as a consequence of the ground-breaking research conducted there. Using the nuclear demagnetisation of copper, Professor Kurti was able to create temperatures close to a millionth of a degree above absolute zero.

There is a strong connection between Oxford Instruments and Professor Kurti. Sir Martin Wood, the founder of Oxford Instruments, held the Senior Research Officer position at the Clarendon Laboratory at that time with responsibility for the engineering facility of the high magnetic field section of the laboratory which was directed by Nicholas Kurti. When Professor Kurti retired, he decided to apply his low temperature physics knowledge to the kitchen. He created a new science, Molecular Gastronomy, the application of scientific principles to the understanding and improvement of small scale food preparation. Chefs, scientists and food writers around the world have developed the subject since his death in 1998.

Oxford Instruments NanoScience would like to thank Mrs Giana Kurti for her agreement to name the prize after her late husband.