Incorporating Diels-Alder Chemistry To Prepare Thermally-Responsive Polymers (Costanzo - Cal Poly)


Incorporating Diels-Alder Chemistry To Prepare Thermally-Responsive Polymers

Prof. Philip Costanzo
Department of Chemistry & Biochemistry
California Polytechnic State University, San Luis Obispo


Diels-Alder (DA) chemistry is becoming increasing popular due to its simplicity and efficiency. It also imparts a thermo-responsive aspect which can result in the preparation of responsive materials. The versatility of the DA chemistry allows it to be incorporated with a plethora of synthetic strategies for a range of potential applications. This work will describe the development of several different strategies of incorporation of DA chemistry within polymeric materials, including functional surfaces and prepolymers, initiators, inimers and crosslinkers, and post-polymerization modification. Potential applications range from dynamic surface treatments to rehealable coatings to rheological modifiers to processable matrix resins.

Speakers Background:

Prof. Costanzo graduated from Carnegie Mellon University in 2001 with a BS in Chemistry. As an undergraduate, he worked for Prof. Krzysztof Matyjaszewski for three years preparing materials via Atom Transfer Radical Polymerization. He then received his Ph.D. in organic chemistry with Timothy Patten at UC Davis, where he focused upon polymer and nanoparticle synthesis. He was awarded a National Research Council Postdoctoral fellowship at the Army Research Laboratory. As a postdoc, he worked in the weapons and materials division developing new materials for wide range of applications. He joined California Polytechnic State University in 2007 and is currently a Professor. His research focuses upon the development of structure-property relationships by exploiting simple and efficient methodology, such as Diels-Alder chemistry, to create dynamic and stimuli-responsive materials.


Wednesday, July 24, 2019


Michael’s at Shoreline
2960 N Shoreline Blvd
Mountain View, CA



6 PM social hour
7 PM dinner
8 PM lecture


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Lecture-only is free.



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End of advanced registration: Tuesday, July 16, 11:59 PM

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Chicken - Breast of chicken with portobello
Vegetarian - Eggplant parmagiana

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