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"Automated Health Counselors for Underserved Populations" April 10th

University of Connecticut
University of Connecticut
UCONN

Dr. Tim Bickmore is an Associate Professor in the College of Computer and Information Science at Northeastern University will discuss “Automated Health Counselors for Underserved Populations,” at the CHIP Center Thursday April 10, 2014 from 12:30-1:30 pm.

The lecture will take place in Video Conference Room 204 on the second floor of the Ryan Building at 2006 Hillside Road at the University of Connecticut in Storrs. You can also view this talk streamed live during or after the lecture at http://www.chip.uconn.edu/lecture-4-10-14.

The focus of Dr. Bickmore’s research is on the development and evaluation of computer agents that emulate face-to-face interactions between health providers and patients for use in health education and long-term health behavior change interventions, with a particular focus on the emotional and relational aspects of these interactions. Prior to Northeastern, he spent two years as an Assistant Professor of Medicine at the Boston University School of Medicine. Dr. Bickmore received his Ph.D. from MIT, doing his dissertation work in the Media Lab studying emotional interactions between people and animated computer characters.

Lunch Selections from Le Petit Marché Café will be provided for those who RSVP with their selection by Monday, April 7, at 11:00am sharp. To RSVP, simply reply to this email (or send an email to lectureseries@chip.uconn.edu) and indicate your choice from the following options: 1) Le Dijon (crème brie, cranberry honey dijon spread, & thinly-sliced ham on a poppy seed baguette); 2) Montmarte (thinly-sliced roast turkey with bacon, tomato, & cheddar cheese on a sesame seed baguette with a basil pesto aioli); 3) Monsieur Lumiere (yellow curried chicken salad with raisins, diced apples, and fresh cilantro, with thinly-sliced tomato served on a sesame seed baguette); or 4) Musee d’Orsay (goat cheese, roasted portabella mushrooms, roasted onions, and red peppers, drizzled with a balsamic glaze and served on a jalapeno cheese baguette).

Please note that sandwiches are made as described and cannot be adjusted. Gluten-free bread is available.