Soft Matter, Food and Cooking - Inquiring Minds Lecture at Georgia Tech

- This event sponsored by The School of Physics at Georgia Tech as part of their Inquiring Minds Series and is free and open to the public.
- The Clough Commons is located immediately behind the Georgia Tech Library. Consult this webpage for directions and parking options.
- Word has it that the Peters Parking Lot (E52 on this JPEG map) is free starting at 5:35 pm.
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Soft Matter, Food and Cooking - Inquiring Minds Lecture at Georgia Tech

Alberto Fernandez-Nieves, Dunn Family Assistant Professor
School of Physics
Georgia Institute of Technology

Have you ever wondered why an egg solidifies at high temperature while most pure substances, like water, do not? Or why materials solely made of liquids can exhibit solid-like properties? Or why adding a tiny amount of certain additives to water dramatically changes the way water flows?

This talk will touch on some of these aspects. It will start by discussing what soft condensed matter is and why soft materials are indeed soft. It will then briefly discuss viscous flow, to end introducing the significance of phase transformations in manipulating food. The aim of the talk is to inspire you into thinking about the properties and behavior of food, while illustrating the power of physics for rationalizing some of the fascinating diversity exhibited by the materials we eat.

Photo courtesy of yomi955 from Kyoto (Wikimedia Commons).

Join or login to comment.

  • michael h.

    As tasty as physics can get, I guess.

    October 29, 2013

  • Mike S.

    Great! Put physics into my Roux!

    1 · October 28, 2013

  • Sylvia

    I've been to the previous ones and had a wonderful time. It's physics in a fun way about a topic (food) that most don't normally associate with physics/chemistry. You'll laugh, think, get hungry, and learn a few things. Can't wait.

    2 · October 24, 2013

  • Miguel P.

    This is a talk based on the Squishy Physics event celebrated the past february... I really encourage you to go.

    1 · October 23, 2013

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