[Soft-matter] Soft Matter and Complex Systems Seminar on 28 Apr 2023

[Maciej Lisicki]

Dear Soft Matter Colleagues and Friends,

Although we encourage in person participation in tomorrow’s talk, there will be a possibility of attending the seminar on-line using the Zoom link below:
https://uw-edu-pl.zoom.us/my/mklis <https://uw-edu-pl.zoom.us/my/mklis>

Best wishes
Maciej


> On 25 Apr 2023, at 16:54, Maciej Lisicki <Maciej.Lisicki at fuw.edu.pl> wrote:
> 
> Dear Soft Matter Colleagues and Friends,
> 
> On Friday 28 April 2023 at 9:30 AM at the UW Faculty of Physics (Pasteura 5, Warsaw; room 1.40) we are hosting a seminar during which
> 
> Endre Joachim L. Mossige (University of Oslo, Norway)
> 
> will give a talk
> 
> Culinary fluid mechanics and other currents in food science
> 
> Abstract
> Innovations in fluid mechanics are leading to better food since ancient history, while creativity in cooking inspires applied and fundamental science. In this talk, I will discuss how recent advances in hydrodynamics are changing food science, and how the surprising phenomena that arise in the kitchen lead to discoveries and technologies across the disciplines, including rheology and soft matter. Central topics include cocktails and champagne (multiphase flows), whipped cream (complex fluids) and pancake making (viscous flows). For every topic, I will present the state-of-the-art knowledge, the open problems, and likely directions for future research. 
> 
> The speaker will connect via Zoom but we will gather together to listen to the seminar. 
> We warmly welcome everyone to attend the talk and the Soft Matter Coffee Break after the seminar, held in room 2.63 (2nd floor).
> 
> Maria Ekiel-Jeżewska
> Maciej Lisicki
> Piotr Szymczak
> Panagiotis Theodorakis
> Marek Trippenbach
> 
> 

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