International Congress on Transposable Elements

25-28 Apr 2020 Saint-Malo France


Registration fee before March 4th 2020 : extented to March 11th

Registration fees include all sessions from Saturday to Tuesday. It also covers the welcome reception on Saturday evening, the two lunches on Sunday and Tuesday as well as the gala dinner on Monday evening. Registration does not cover accommodation and travel.

  • 630€
  • Student : 310€
  • GDR/SFG members : 530€
  • Accompanying person : 160€ (includes all meals but does not give access to the meeting)

*The French Society of Genetics is sponsoring up to 8 registration fees for students or post-docs that would submit an abstract before March 4th. Please mention in your abstract submission (below your abstract) that you would like to apply to this fellowship specifying your status. After scientific evaluation, only granted candidate will be contacted.

Registration after March 11th 2020 :

  • 680€
  • Student : 340€
  • GDR/SFG members : 580€

End of registration April 3rd 2020

Cancelation deadline March 23rd 2020

Deadline for abstract submission

For oral selection March 11th, 2020
For poster April 3rd, 2020

You will need to create an account with a password to submit your abstract.


For accommodation, we recommend hotels within the walls of the old town since the conference site is within walking distance. You can find suggestions and make your reservation on this link provided by the conference center "Suggestion and hotel reservation"

For the payment platform,  "Azur colloque page" :

Please, before starting the credit card payment process we recommend that you have it at your fingertips.

Attention: If the payment fails, contact us so that we will reset your account.

We highly recommend the use of the credit card payment mode for your registration

link to the payment platform

Diet restriction

During the registration process, you will be able to inform us of your possible dietary restriction (page 2 "logistical information"). We will then share this information with the caterer.

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