MAB 221
Ashcroft Building
Anglia Rusjin University
Bishop Hall Lane
Chelmsford CM1 1SQ
Thu, 29 Jun 2017, 18:30 – 20:30

Physics and food may seem an odd combination to anyone who has yet to come across this field of research. To study the physics of food thoroughly, we must consider not only what the liquid and solid matter consists of before, during and after cooking, but also multiple phases, changes of state and transformations which occur at very different time and length scales. And what’s the physics behind great taste?  In this talk we will explore how physics underpins much of the science and technology of making great food.

Event Title: Physics in food manufacture: from crisps to pizza
Speaker(s): John Bows FinstP, Global R&D Associate Fellow, PepsiCo
Organised by: IOP East Anglia Chelmsford Centre
Co-sponsored by: Chelmsford Science and Engineering Society (CSES)
Requires registration: No
Contact details: joshua.hopgood@physics.org
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