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Los Alamos Engineering Council (ASME/ASM/IEEE/ANS) Dinner Meeting

  • October 28, 2017
  • Los Alamos Senior Center
  • Los Alamos , United States


Los Alamos Engineering Council (ASME/ASM/IEEE/ANS)
Dinner Meeting

Jack Bailey

Vice President Business Development

NuScale Power


The case for modular nuclear reactors for utility scale

                         electricity generation

Saturday, October 28, 2017, Los Alamos Senior Center


Social Time: 5:30pm

Dinner: 6pm


Lecture: 6:30  to 7:30 pm


Abstract: NuScale Power was incorporated in 2007 following a reactor concept initiated in 2000 as a collaborative project with Oregon State University, the Idaho National Engineering and Environmental Laboratory, and Nexant. The original concept, designated as Multi-Application Small Light-Water Reactor" (MASLWR), was refined by OSU after the conclusion of the initial 3-year project and became the basis for the current NuScale design.  In October 2011, Fluor Engineering became the majority investor and a key strategic partner for engineering, procurement and construction services. As of the end of 2016, Fluor has invested over $375 million in NuScale in addition to leveraging Fluor's international resources and experience with the existing nuclear fleet.  Los Alamos County, DPU is currently participating in Phase I of the Carbon Free Power Project being developed by NuScale and the Utah Associated Municipal Power Systems "UAMPS" to be constructed at the Idaho National Laboratory, and scheduled to be operational in 2026.


Speaker Biography: Jack Bailey has 35 years commercial nuclear power experience, and was a prior officer in the Nuclear Navy.  In the past has worked for the Tennessee Valley Authority, Arizona Public Service and Virginia Power supporting nuclear power operations, and joined NuScale Power in May 2014 in his current role as VP of Business Development.


Los Alamos County DPU, Steve Cummins, Deputy Utility Manager  will provide an update on the project.

Dinner Menu:      Red chile beef, green chile chicken, green chile vegetarian enchiladas, Pinto Beans, Spanish rice.  Dessert:              Cherry crisp and apple cobbler. Chips and salsa appetizers.

Cost:  $10 for society members and guests, $15 non-members. 

Register and pay using credit card at https://store4592085.ecwid.com/.  Cash/check at the door, please RSVP to Mike (667-5772 or steinzig@lanl.gov) by Noon Oct. 25.


The general public is invited to attend

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