Physics in food manufacture – from crisps to pizza

Speaker: John Bows FInstP (Global R&D Associate Fellow, PepsiCo)

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.

Attendance is free and open to all.

If possible, please reserve your place beforehand to help determine numbers.

Refreshments are available before the talk from 6:00pm.