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Physics in food manufacture: from crisps to pizza
Thu 29 June 2017, 18:30 – 20:00 BST
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.
Speaker : John Bows FInstP, Global R&D Associate Fellow, PepsiCo
Refreshments available from 18:00.