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Training in the Professoriate Tips for Professional Presentations Dr. Jack W. Dillwith and Dr. Jacqueline Fletcher Dept. of Entomology and Plant Pathology Oklahoma State University Stillwater, OK 74078

Training in the Professoriate Tips for Professional Presentations Dr. Jack W. Dillwith and Dr. Jacqueline Fletcher Dept. of Entomology and Plant Pathology

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Training in the Professoriate

Tips for Professional Presentations

Dr. Jack W. Dillwith and Dr. Jacqueline Fletcher

Dept. of Entomology and Plant PathologyOklahoma State University

Stillwater, OK 74078

I. Types of PresentationsBreakout: Getting on the program

II. Titles and AbstractsBreakout: Your reaction to titles

III. Oral Presentations: Organization

IV. Oral Presentations: Visual AidsBreakout: What works and what doesn’t

V. Oral Presentations: Preparation and Delivery

VI. Poster PresentationsBreakout: Poster judging

Oral

Posters

I. Types of Presentations

Oral Presentations

• Professional Meetings– Contributed Papers– Invited Papers

• Symposia• Keynote addresses

• Seminars

• Workshops

• Extension Presentations

Types of Professional Meetings

• Local Meetings• eg. Oklahoma Academy of Science

• Regional Meetings• eg. Southwestern Branch of ESA

• National Meetings• eg. National ESA Meeting

• Special Topic Meetings• eg. Keystone Symposia

• International Congresses• eg. International Congress of Entomology

Breakout: Getting on the Program

• What are the approaches and procedures used to get your presentation scheduled at a professional meeting?

I. Types of PresentationsBreakout: Getting on the program

II. Titles and AbstractsBreakout: Your reaction to titles

III. Oral Presentations: Organization

IV. Oral Presentations: Visual AidsBreakout: What works and what doesn’t

V. Oral Presentations: Preparation and Delivery

VI. Poster PresentationsBreakout: Poster judging

II. Titles and Abstracts

• Title selection: consider the type of presentation and the (desired) audience:

• Contributed research paper• Invited symposium talk• Seminar• Keynote address

The Contributed Research Paper

– Nature of talk• New research results• Short (10-15 minute)• Hope to attract other scientists working in your

research area• Title should be businesslike and information-

rich

– Consider the following….

Bacteria

Bacterial Dissemination

Transmission of Serratia marcescens

Squash Bug Transmission of Serratia marcescens

Squash Bug Transmission of the Plant Pathogen, Serratia marcescens

Squash Bug Transmission of the Plant Pathogen, Serratia marcescens

The Role of

Bacterial Surface Adhesins

The Invited Symposium or Seminar

– Nature of talk• General; review of past and present research• Longer (25-50 minutes)• You hope to pique the curiosity of a more

general audience• Title can be more general, informal and

creative

– Consider the following…

Squash Bug Transmission of the Plant Pathogen, Serratia marcescens

The Role of

Bacterial Surface Adhesins

Serratia marcescens

Niche Specialization by a Versatile Pathogen

Bacteria on the Wing Bacteria on the Wing

Phytopathogens, Phytopathogens, Vectors, Vectors,

and Strategiesand Strategies

Perplexing ParadoxPerplexing Paradox

Prokaryote Pathogen of People, Prokaryote Pathogen of People, Poikilotherms and PumpkinsPoikilotherms and Pumpkins

Bacteria on the Loose!Bacteria on the Loose!

Can Your Watermelon Hurt You?Can Your Watermelon Hurt You?

– What is the function of the abstract?• For placement within a meeting session• To attract your audience• To serve as a record of the information presented

– Is the abstract published?• If yes, should be a “mini-version” of presentation

– Include all major paper sections– Include only data about which you are certain

• If no, minor generalizations may be permissible

The Abstract

– Checklist of tips (Agron. J. 78:720. 1986)

– Abstract sections:» Title» Byline» Rationale» Objectives» Methods» Results» Conclusions

The Abstract

Breakout: Reactions to Titles

• What type of title catches your interest?

• Are there things in a title that turn you off?

I. Types of PresentationsBreakout: Getting on the program

II. Titles and AbstractsBreakout: Your reaction to titles

III. Oral Presentations: Organization

IV. Oral Presentations: Visual AidsBreakout: What works and what doesn’t

V. Oral Presentations: Preparation and Delivery

VI. Poster PresentationsBreakout: Poster judging

III. Organizing the Talk

• Again, consider the nature of the talk

• Contributed research paper• Invited symposium talk• Seminar• Keynote address

The Contributed Paper(12-15 minutes)

• This talk is over quickly!

• Message is very focused and clear

• Presentation is honed to a fine degree

• Talk is rehearsed to fit time allowed

Introduction 2 min

Hypothesis or Objectives

1 min

M & M 2 min

Results 5 min

Discussion & Conclusions

3 min

Q & A 2 min

The Intermediate-Length Talk (20-25 minutes)

• The extra 10 min allows greater development of your subject

• Additional background information may be used

• More interpretation/ discussion is possible

Introduction & Background

4 min

Hypothesis or Objectives

1 min

M & M 4 min

Results 8 min

Discussion & Conclusions

4 min

Q & A 3 min

The Symposium or Seminar (50 minutes)

• A talk of this length should explore the context and impact of your work

• Relative lengths of talk segments can vary

• Relationship to others’ work is included

• Future/proposed work may be presented

Introduction & Background

10 min

Hypothesis or Objectives

3 min

M & M 5 min

Results 15 min

Discussion & Conclusions

12 min

Q & A 5 min

I. Types of PresentationsBreakout: Getting on the program

II. Titles and AbstractsBreakout: Your reaction to titles

III. Oral Presentations: Organization

IV. Oral Presentations: Visual AidsBreakout: What works and what doesn’t

V. Oral Presentations: Preparation and Delivery

VI. Poster Presentations:Breakout: Poster judging

IV. Oral Presentations: Visual Aids

• Computer generated slides• PowerPoint presentation

• 2x2 slides

• Overhead Transparencies

• Chalk/Dry Erase boards

How many slides do you need?

• Short talks: 1 slide/minute

• Longer talks: 25-30 slides/50 minutes

Slide Design

• Keep it simple

• Cover one topic per slide

• Use pictures to generate interest

• Use simple graphs vs. complex tables

Lettering

• Use the largest font possible

• Use a single, legible font

• Do not use all capital letters

• Use boldface lettering

• Choose font colors that compliment background

Training in the Professoriate

Tips for Professional Presentations

Dr. Jack W. Dillwith and Dr. Jacqueline Fletcher

Dept. of Entomology and Plant PathologyOklahoma State University

Stillwater, OK 74078

Training in the Professoriate

Tips for Professional Presentations

Dr. Jack W. Dillwith and Dr. Jacqueline Fletcher

Dept. of Entomology and Plant PathologyOklahoma State University

Stillwater, OK 74078

Training in the Training in the ProfessoriateProfessoriate

Tips for Professional Tips for Professional PresentationsPresentations

Dr. Jack W. Dillwith and Dr. Jacqueline Fletcher

Dept. of Entomology and Plant PathologyOklahoma State University

Stillwater, OK 74078

Training in the Professoriate

Tips for Professional Presentations

DR. JACK W. DILLWITH AND DR. JACQUELINE FLETCHER

DEPT. OF ENTOMOLOGY AND PLANT PATHOLOGYOKLAHOMA STATE UNIVERSITY

STILLWATER, OK 74078

Training in the Professoriate

Tips for Professional Presentations

Dr. Jack W. Dillwith and Dr. Jacqueline Fletcher

Dept. of Entomology and Plant PathologyOklahoma State University

Stillwater, OK 74078

Training in the Professoriate

Tips for Professional Presentations

Dr. Jack W. Dillwith and Dr. Jacqueline Fletcher

Dept. of Entomology and Plant PathologyOklahoma State University

Stillwater, OK 74078

Slide Backgrounds

• Keep it simple

• Conservative is best

• Use solid colors or one directional fades

• White, black or blue are safe choices

• Avoid busy backgrounds or boarders

• Coordinate text colors with background

Cell Wall Synthesis:

xxxxxx Reversibly Glycosylated Polypeptide

xxxxxx Germin

xxxxTranslation: Ribosomal Protein L12

xxxxCytochrome P450

xxxxxShikimate

xxxxxNADPH Production

xxxxxxDehydroascorbate Reductase

xxxxxxPeroxidase

xxxxxxChitinase

xxxxxxHigh Affinity Phosphate Transporter

xxProtein Kinase

= Upregulated = Downregulated

xxxxxx Cyclin

xx cdc2 Kinase

Mitosis:

xxxxxx Rubisco Activase

xxxxxxx Glycine Decarboxylase

Photosynthesis:

xxxxxxxFructan Synthesis: Sucrose:Fructan…

xxxxStarch Synthesis: ADP Glucose Pyrophos.

BCOS-24h S-6d R-24h R-6d

GreenbugS-24h S-6d R-24h R-6d

Protein or Process

Cell Wall Synthesis:

xxxxxx Reversibly Glycosylated Polypeptide

xxxxxx Germin

xxxxTranslation: Ribosomal Protein L12

xxxxCytochrome P450

xxxxxShikimate

xxxxxNADPH Production

xxxxxxDehydroascorbate Reductase

xxxxxxPeroxidase

xxxxxxChitinase

xxxxxxHigh Affinity Phosphate Transporter

xxProtein Kinase

= Upregulated = Downregulated

xxxxxx Cyclin

xx cdc2 Kinase

Mitosis:

xxxxxx Rubisco Activase

xxxxxxx Glycine Decarboxylase

Photosynthesis:

xxxxxxxFructan Synthesis: Sucrose:Fructan…

xxxxStarch Synthesis: ADP Glucose Pyrophos.

BCOS-24h S-6d R-24h R-6d

GreenbugS-24h S-6d R-24h R-6d

Protein or Process

Cell Wall Synthesis:

xxxxxx Reversibly Glycosylated Polypeptide

xxxxxx Germin

xxxxTranslation: Ribosomal Protein L12

xxxxCytochrome P450

xxxxxShikimate

xxxxxNADPH Production

xxxxxxDehydroascorbate Reductase

xxxxxxPeroxidase

xxxxxxChitinase

xxxxxxHigh Affinity Phosphate Transporter

xxProtein Kinase

= Upregulated = Downregulated

xxxxxx Cyclin

xx cdc2 Kinase

Mitosis:

xxxxxx Rubisco Activase

xxxxxxx Glycine Decarboxylase

Photosynthesis:

xxxxxxxFructan Synthesis: Sucrose:Fructan…

xxxxStarch Synthesis: ADP Glucose Pyrophos.

BCOS-24h S-6d R-24h R-6d

GreenbugS-24h S-6d R-24h R-6d

Protein or Process

Fatty Acid Composition of Faba and Alfalfa Leaves

0

10

20

30

40

50

60

Fat

ty A

cid

Co

nte

nt

(mg

/mg

lea

f)

12:0

14:0

16:0

16:1

18:0

18:1

18:2

18:3

20:0

Faba

Alfalfa

Fatty Acids

**

**

** **

t

Fatty Acid Composition of Faba and Alfalfa Leaves

0

10

20

30

40

50

60

Fat

ty A

cid

Co

nte

nt

(mg

/mg

lea

f)

12:0

14:0

16:0

16:1

18:0

18:1

18:2

18:3

20:0

Faba

Alfalfa

Fatty Acids

**

**

** **

t

Fatty Acid Composition of Faba and Alfalfa Leaves

0

10

20

30

40

50

60

Fat

ty A

cid

Co

nte

nt

(mg

/mg

lea

f)

12:0

14:0

16:0

16:1

18:0

18:1

18:2

18:3

20:0

Faba

Alfalfa

Fatty Acids

**

**

** **

t

Fatty Acid Composition of Faba and Alfalfa Leaves

0

10

20

30

40

50

60

Fat

ty A

cid

Co

nte

nt

(mg

/mg

lea

f)

12:0

14:0

16:0

16:1

18:0

18:1

18:2

18:3

20:0

FabaAlfalfa

Fatty Acids

**

**

** **

t

Training in the Professoriate Training in the Professoriate

Tips for Professional Tips for Professional

PresentationsPresentationsDr. Jack W. Dillwith and Dr. Jacqueline Fletcher

Dept. of Entomology and Plant PathologyOklahoma State University

Stillwater, OK 74078

* *

* *

81

Total 14:0

g F

att

y A

cid

/mg

Ap

hid

0

5

10

15

20

25

25oC controluntreatedsolvent0.5g2.0g

Fig. 3 Total fatty acid and myristic acid contents of pea aphids in response to precocene II retreatment (Experiment 2). Aphids were treated twice with indicated materials and were then reared at 10C for 16 days prio to fatty acid analysis. (*) indicates significant differences, based on p0.05, student’s t test. Bars represent mean standard deviation.

Fatty Acid Content in Pea Aphids Reared at 10°C in Response to Precocene II Treatment

Training in the Training in the ProfessoriateProfessoriate

Tips for Professional Tips for Professional PresentationsPresentations

Dr. Jack W. Dillwith and Dr. Jacqueline Fletcher

Dept. of Entomology and Plant PathologyOklahoma State University

Stillwater, OK 74078

Alfalfa, Medicago sativa L

Spotted Alfalfa aphid, Therioaphis maculata

(Buckton) Pea aphid, Acyrthosiphon pisum

(Harris)

Cowpea aphid, Aphis craccivora Koch

Blue Alfalfa aphid,Acyrthosiphon kondi Shinji

Alfalfa, Medicago sativa L

Spotted Alfalfa aphid, Therioaphis maculata

(Buckton) Pea aphid, Acyrthosiphon pisum

(Harris)

Cowpea aphid, Aphis craccivora Koch

Blue Alfalfa aphid,Acyrthosiphon kondi Shinji

Alfalfa, Medicago sativa L

Spotted Alfalfa aphid, Therioaphis maculata

(Buckton)

Pea aphid, Acyrthosiphon pisum

(Harris)

Cowpea aphid, Aphis craccivora Koch

Blue Alfalfa aphid,Acyrthosiphon kondi Shinji

Alfalfa, Medicago sativa L

Spotted Alfalfa aphid, Therioaphis maculata

(Buckton) Pea aphid, Acyrthosiphon pisum

(Harris)

Cowpea aphid, Aphis craccivora Koch

Blue Alfalfa aphid,Acyrthosiphon kondi Shinji

Alfalfa, Medicago sativa L

Spotted Alfalfa aphid, Therioaphis maculata

(Buckton) Pea aphid, Acyrthosiphon pisum

(Harris)

Cowpea aphid, Aphis craccivora Koch

Blue Alfalfa aphid,Acyrthosiphon kondi Shinji

Alfalfa, Medicago sativa L

Spotted Alfalfa aphid, Therioaphis maculata

(Buckton) Pea aphid, Acyrthosiphon pisum

(Harris)

Cowpea aphid, Aphis craccivora Koch

Blue Alfalfa aphid,Acyrthosiphon kondi Shinji

* *

* *

81

Total 14:0

g F

att

y A

cid

/mg

Ap

hid

0

5

10

15

20

25

30 25oC controluntreatedsolvent0.5g2.0g

Fig. 3 Total fatty acid and myristic acid contents of pea aphids in response to precocene II retreatment (Experiment 2). Aphids were treated twice with indicated materials and were then reared at 10C for 16 days prio to fatty acid analysis. (*) indicates significant differences, based on p0.05, student’s t test. Bars represent mean standard deviation.

Fatty Acid Content in Pea Aphids Reared at 10°C in Response to Precocene II Treatment

* *

* *

81

Total 14:0

g F

atty

Aci

d/m

g A

ph

id

0

5

10

15

20

25

25oC controluntreatedsolvent0.5g2.0g

Fig. 3 Total fatty acid and myristic acid contents of pea aphids in response to precocene II retreatment (Experiment 2). Aphids were treated twice with indicated materials and were then reared at 10C for 16 days prio to fatty acid analysis. (*) indicates significant differences, based on p0.05, student’s t test. Bars represent mean standard deviation.

Fatty Acid Content in Pea Aphids Reared at 10°C in Response to

Precocene II Treatment

* *

* *

81

Total 14:0

g F

att

y A

cid

/mg

Ap

hid

0

5

10

15

20

25

25oC controluntreatedsolvent0.5g2.0g

Fig. 3 Total fatty acid and myristic acid contents of pea aphids in response to precocene II retreatment (Experiment 2). Aphids were treated twice with indicated materials and were then reared at 10C for 16 days prio to fatty acid analysis. (*) indicates significant differences, based on p0.05, student’s t test. Bars represent mean standard deviation.

Fatty Acid Content in Pea Aphids Reared at 10°C in Response to Precocene II Treatment

Breakout: What works?

• Can font be distracting?

• What are your favorite and least desirable color and background combinations for slides?

I. Types of PresentationsBreakout: Getting on the program

II. Titles and AbstractsBreakout: Your reaction to titles

III. Oral Presentations: Organization

IV. Oral Presentations: Visual AidsBreakout: What works and what doesn’t

V. Oral Presentations: Preparation and Delivery

VI. Poster Presentations:Breakout: Poster judging

a. Practice!

i. Avoid reading or memorizing your talk, except…

ii. Memorize the STARTING and ENDING statements (but they shouldn’t sound memorized)

iii. Prepare slides and practice several days in advance; this will build confidence

V. Preparation and Delivery

V. Preparation and Delivery

a. Practice! (cont’d)

iv. Know your slides and what point(s) you want to make with each

v. Make a paper copy of your slides for pre-talk review

vi. Time the talk through 2-3 rehearsals; do you normally speed up or slow down during the “real” presentation?

b. Delivery tips

i. Confirm equipment compatibility before leaving home

ii. Provide e-file to the session moderator in advance, if possible

iii. Arrive early to check out the room layout, podium and lights, laser pointer, microphone, and screen position

V. Preparation and Delivery

b. Delivery tips (cont’d)

iv. Use your slides as prompts to remind you what you want to say

v. Use your pointer to keep the audience focused, don’t wave it around

vi. Glance occasionally at slides but move your eyes around the room, making eye contact with audience

V. Preparation and Delivery

V. Preparation and Delivery

b. Delivery tips (cont’d)

vii. Quell nervous habits (“um”, tapping or wringing pens or pointers, looking at the slides instead of the audience, etc)

viii.Dealings with distractions should be as low-key as possible

c. Making an impression

i. Your dress and grooming send messages to your audience about your respect for them. Gauge the dress level of your typical audience member and try to dress one or two steps more “professionally.”

ii. Humor can be very effective and make the speaker seem more human – or a disaster if audience members are offended. Use it carefully and if in doubt, skip it.

V. Preparation and Delivery

I. Types of PresentationsBreakout: Getting on the program

II. Titles and AbstractsBreakout: Your reaction to titles

III. Oral Presentations: Organization

IV. Oral Presentations: Visual AidsBreakout: What works and what doesn’t

V. Oral Presentations: Preparation and Delivery

VI. Poster Presentations:Breakout: Poster judging

VI. Posters

• Not a manuscript

• Keep text to a minimum

• Use diagrams and graphs

• Use photographs to attract attention

• Poster must be able to stand alone

Poster Design

• First determine the poster size

• Choose a simple background color/pattern

• Make sure you have all sections– Abstract, Introduction, Methods, Results and

Conclusions, References Cited

• Do not forget the acknowledgements

• Avoid busy backgrounds or boarders

• Use the largest practical font and figure size

Poster Presentation

• Put up poster in correct location/time slot– Bring your own supply of tacks

• Be at your poster as much as possible

• Prepare handouts/copies of poster

• Be prepared to provide additional details

• Take your poster down on time

Breakout: Poster Judging

• Review the posters on display and determine the positive and negative aspects of each.

Summary

• Take every opportunity to do presentations

• Solicit honest feedback from your peers

• Be a critical observer of other presentations