This talk should be of interest to our group. Peter Barham is a great speaker. He was the keynote speaker at our group launch event. Expect some interactive elements.

Tribology study using chocolate as an example of a phase change material. Check Prof. Sarkar’s feed for examples of the media attention this work has attracted.

Due to strikes in France, we have had to move our Food Physics 2023 conference online 🙁. But that creates an opportunity for more of you to attend 😀 and we’ve reopened registration iop.eventsair.com/food-physics-2…! The same great programme of speakers and posters. Next Tue 31 - Thu 2.

Behind a paywall, so we haven’t read it, but this article by Helen Czerski looks relevant to our group. wsj.com/articles/why-i…

We are delighted to announce that the next STFC Food Network+ conference is taking place at the University of York. ℹ️ For further details and to register your place 👇 york.ac.uk/business-socie…

Why is peanut butter considered a liquid? trib.al/E5mBe4w

Coffee brewing is a fascinating application for food physics. New paper from University of Huddersfield on Uneven Extraction in Coffee Brewing pubs.aip.org/aip/pof/articl…, applying to espresso. Summary here scienceblog.com/537782/why-fin…

The physics of good coffee and building a quantum computer from LEGO in this week's #TheRedFolder physicsworld.com/a/the-physics-…

Find out why Arnold Mathijssen of Penn thinks food could hit the spot when it comes to breaking down scientific silos and making science more diverse in this interview with Katherine Wright. physics.aps.org/articles/v16/1…

How does the structure of mozzarella cheese correlate with its baked texture? PhD student Pawel Pieta from DTU is using CT scanning to study this problem. dtu.dk/english/news/a…

IOP Food Physics group is proud to be part of ProFSET linkedin.com/groups/9099124. Come to the launch event at IOP HQ, London on 23 Nov. Keynote speakers are Kate Halliwell, Chief Scientific Officer, FDF and Gideon Henderson, Defra Chief Scientific Advisor. eventbrite.com/e/transdiscipl…

Save the dates of 31 Jan -1 Feb for Food Physics 2024 iop.org/sites/default/…, IOP HQ, London. More details soon! In the meantime, check out our 2023 newsletter which includes information from our 2023 conference iop.org/sites/default/…

A good turnout yesterday for the launch of the ProFSET group (linkedin.com/groups/9099124) - a collaboration between the Food groups of 10 professional STEM institutions. We were hosted at Institute of Physics HQ and the IOP Food Physics committee was well represented (see photo).

My book, Steeped: The Chemistry of Tea, comes out 24 January from Royal Society of Chemistry Books - join me and Chemistry World on 15 February to find out what chemists know about the world's most popular beverage - tea! chemistryworld.com/webinars/steep…

Join Food Physics for this multidisciplinary conference to share the latest progress and opportunities for physics and physicists to address issues ranging from sustainability, food manufacturing and designing multiphase microstructures. Register now at iop.eventsair.com/fp2024

Today is Yorkshire Pudding Day! In 2008, Royal Society of Chemistry declared that a Yorkshire pudding’s only a success if it’s over 4 inches tall. A RSC Team created their perfect recipe, and you can give that recipe a go here: rsc.li/3HECfJa

Announcing the 3rd Chemical and Physical Modelling of Food conference, 15-16 April, online. This is a collaboration between the Food Groups of the Royal Society of Chemistry and the Institute of Physics. Free registration. rsc.org/events/detail/…

Cutting edge physics on crystallisation in food systems by Megan James Povey in IOP Publishing Physics World. physicsworld.com/a/sound-and-vi…. Fundamental work that could have huge practical benefits for food manufacture.