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LAEC: Talk On Case For Modular Nuclear Reactors For Utility Scale Electricity Generation Saturday

on October 25, 2017 - 10:22am

Jack Bailey of NuScale Power


The Los Alamos Engineering Council (ASME/ASM/IEEE/ANS) Dinner Meeting features a talk by Jack Bailey, vice president Business Development, NuScale Power, on the case for modular nuclear reactors for utility scale electricity generation, Saturday, Oct. 28 at the Betty Ehart Senior Center, 1101 Bathtub Row.

  • Social Time: 5:30 p.m.
  • Dinner: 6 p.m.
  • Lecture: 6:30-7:30 p.m.


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 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.

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

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.

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, or for cash/check at the door, RSVP to Mike at 505.667.5772 or by noon Oct. 25.

The general public is invited to attend.