Payal JS, PhD

BG score that will play when I burn down the empire of my bête noire aka industry competitor

#funtweet
#industrycompetition

I totally resonate to the article. Yet, I feel #ChemSky community is quite dormant and needs more buzz!

Do read my article now published in Chemistry World, Royal Society of Chemistry. I've shared how bird photography made me a better chemist.

#ChemSky

www.chemistryworld.com/opinion/how-...

How bird photography made me a better chemist Payal Joshi draws inspiration for organic mechanisms from graceful avian poses

Hi! Do read my column on the very connection.
www.chemistryworld.com/opinion/how-...

Wait is over! My article on bird photography helping me to be a better chemist is now live on Chemistry World.

#ChemSky

www.chemistryworld.com/opinion/how-...

Had a great time at #GWB2026 discussing food and health with students. The slogan competition was a fun time.

#IUPAC #ChemSky

I wish you luck!

Global Women's Breakfast 2026 is all set! A scrumptious gobble with Co(Fe)2 before my talk.

Waiting to wrap up my talk and explore this bustling, yet vibrant city in my short stay.

P.S. Received GWB2026 chemistry kit that is too precious to share!

Glad to know that I'm on the right site and on right track!

Excited to speak at the upcoming #GWB2026 event to be held in Lucknow.

Going without PPT for a 30 min long technical talk. So no tensions of editing slides and giving clear message that too in bilingual mode.
Also more time to move around the city!

#GWB2026

#ChemSky

This one-day conference brings together leaders in laboratory automation, analytical sciences, digital innovation, and computational chemistry to explore the practical and strategic steps required to build the lab of the future

✅ Register here: registrations.hg3conferences.co.uk/hg3/frontend...

Perks of being in leadership role in food industry.

Invited to Malaysia Food & Cultural Festival. Fun to be a food chemist as I try unique cuisines

Food and rhythm in the air :)

#ChemSky

🌟 Applications are now open for the Next Generation of AI Chemists Programme, a funded opportunity for penultimate-year undergraduates from backgrounds under-represented in chemistry.

📍 Imperial London | 📅 6–7 July 2026 (in person)
👉 Apply here: buff.ly/MLfs9Zg

So stealing this joke now 😄

Seriously hilarious!
Question remains: How the heck the paper got published?
Science publishing clearly needs a overhaul as we cannot keep going like this ahead.

This AI has chemical expertise — and helps synthesize 35 new compounds An open-source program helps researchers bypass a major bottleneck in the process chemical synthesis.

In my @nature.com story, I explain how chemists at Yale have created a chemistry AI tool by fine-turning the LLAMA LLM to create 2,498 expert models. Their system can judge which of the different experts to refer a query about reaction conditions to. Impressive! 🧪

www.nature.com/articles/d41...

And no reviewer fee. Funny thing is there are many researchers who flaunt these certificates on LinkedIn. Laughable.

RSC IUPAC GWB2026 is all set! Click "Book Now" and attend on 10th February.

Registration is free & open to all until 9th Feb.

More information on speakers, grants & other bursaries, visit the link: rsc.li/49YeH0W

Questions over microplastics findings don’t mean we are safe, scientists say Researchers seek to overcome measurement issues arising from field's youth, while some criticism has turned into harassment

Questions have been raised about whether research showing microplastics throughout the body can be trusted.

I will be speaking at an upcoming #GWB2026 event about food and health in Lucknow.
Interesting examples on Awadhi cuisine and its relation to women health will be presented. Do stay tuned.

#GlobalWomenBreakfast #IUPAC

This infographic titled "The chemistry of sweet and sour cherries" breaks down cherry composition. It explains that anthocyanins like cyanidin-3-o-rutinoside provide color, with sour cherries having higher concentrations. It highlights malic acid as the source of tartness, noting sour cherries have a lower pH (3.1–3.6) than sweet ones (3.7–4.5). Amygdalin in seeds releases hydrogen cyanide during digestion, noting higher cyanide levels in red vs. black cherries.

Sticking with yesterday’s fruity theme, February is also #NationalCherryMonth 🍒

Here’s a look at how the chemistry of sweet and sour cherries differs: www.compoundchem.com/2016/07/21/c...

#ChemSky 🧪

Who needs a date when you have data? 🧪 While others wait for Valentine's, we're busy with #GWB2026 on Feb 10!
Join the global chemistry community and register your event at the IUPAC GWB Portal ☕️
iupac.org/gwb/

#WomenInScience #IUPAC #chemtwitter

Many Voices 🎤 One Science 🔬

Ready to organize #GWB2026 event on 10 February 2026 ✅

Register your event on @iupac.org website 👉 iupac.org/GWB/registration

Follow and tag @iupac.org to share your exciting #IUPACGWB moments 📸

📧 globalbreakfast@iupac.org

Pick up the nearest book. Turn to page 42, post the second sentence.

"So what do you think? Do you know any Reds? Do you have any around you? If you want to get to know some famous Red people, consider Steve Jobs, FDR, Venus Williams, or Margaret Thatcher."

Interesting webinar in the Valentine month.

#ChemSky @acs.org

www.acs.org/acs-webinars...

"How will you manage continuing teaching after having a baby?"
The most annoying question asked by my former senior HoD. It rings in my ears even today. Fast forward today and I served over 15 y in academia and now in leadership position for over 3 y in chemical industry.

The hope that keeps many PhDs in their final year going

Excellent read of my day. Quite a "stir" on stirring!

#ChemSky

Halogen-bond catalysis & the future of total synthesis In this inaugural podcast episode, we explore the future of a 200-year old field of chemistry, investigate an up-and-coming form of catalysis and hear the latest headlines

Episode 1 of our brand-new chemistry podcast is here! Host Mariana Kneppers gives you the latest headlines, then sits down for a chat with CW staff Jennifer Newton and Jamie Durrani. They first discuss total synthesis, then take on a different subject: halogen-bond catalysis.