15 KJEMI 4 2025 following the conference, local coordinator and UiT PhD student Krister Engedal Johannessen led a number of attendees on a hike to Fløya on the slopes of Tromsdalstind. The Tromsø symposium was generously co-sponsored by the Faculty of Science and Technology at UiT (we thank in particular Dean Arne O. Smalås) and the Research Council of Norway, with the possibility of additional support from the Norwegian Chemical Society (NCS). We were able to not only dispense with a registration fee, but also to provide partial support for travel and/or accommodation to the vast majority of participants. Finally, we are most grateful to NCS President Jørn Hansen for much helpful advice and for taking a keen interest in the events. The Tromsø symposium concluded with broad consensus that the events to date have been successful and that new editions should be organized in the years to come. The third symposium in the series is planned for the summer of 2027 in Strasbourg, while a fourth is tentatively planned for Oslo in 2028/2029. It is a safe bet, in our view, that these events will be just as productive and exciting as the first two. ● Figure 2. Top left: Partial group photo on UiT campus, Tromsø, June, 2025. Bottom left: Conference dinner at Bardus Bistro, Tromsø. Right: North-Norwegian cuisine focusing on halibut, reindeer, and berry sorbet. Figure 1. Clockwise from top left: (a) Group photo in Dijon, May. 2024; (b) Sachin Chavan and Claude Gros; (c) Odile Eisenstein and Abhik Ghosh; (d) Wine tasting at the Cité Internationale de la Gastronomie et du Vin with Kenneth Ruud in the foreground; (e) UiT researchers Simon Larsen and Krister Engedal Johannessen; (f) A pre-conference dinner in Dijon with Mali Rosnes, Jørn Hansen, Abhik Ghosh, Claude Gros, and Erwan Le Roux.
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