<html><head><meta http-equiv="Content-Type" content="text/html; charset=utf-8"></head><body style="word-wrap: break-word; -webkit-nbsp-mode: space; line-break: after-white-space;" class=""><div class="" style="font-family: HelveticaNeue;"><span class="">Dear Soft Matter Colleagues and Friends,</span></div><div class="" style="font-family: HelveticaNeue;"><span class=""><br class=""></span></div><div class=""><div class="" style="font-family: HelveticaNeue;">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</div><div class="" style="font-family: HelveticaNeue; margin: 0px; font-stretch: normal; line-height: normal; min-height: 14px;"><font face="HelveticaNeue" class=""><br class=""></font></div><div class="" style="font-family: HelveticaNeue; margin: 0px; font-stretch: normal; line-height: normal;"><font face="HelveticaNeue" class=""><b class="">Endre Joachim L. Mossige </b>(University of Oslo, Norway)</font></div><div class="" style="font-family: HelveticaNeue; margin: 0px; font-stretch: normal; line-height: normal; min-height: 14px;"><font face="HelveticaNeue" class=""><br class=""></font></div><div class="" style="font-family: HelveticaNeue; margin: 0px; font-stretch: normal; line-height: normal;"><font face="HelveticaNeue" class="">will give a talk</font></div><div class="" style="font-family: HelveticaNeue; margin: 0px; font-stretch: normal; line-height: normal; min-height: 14px;"><font face="HelveticaNeue" class=""><br class=""></font></div><div class="" style="font-family: HelveticaNeue; margin: 0px; font-stretch: normal; line-height: normal;"><div class="" style="margin: 0px; font-stretch: normal; line-height: normal;"><font face="HelveticaNeue" class=""><b class="">Culinary fluid mechanics and other currents in food science</b></font></div></div><div class="" style="font-family: HelveticaNeue; margin: 0px; font-stretch: normal; line-height: normal;"><br class=""></div><div class="" style="font-family: HelveticaNeue; margin: 0px; font-stretch: normal; line-height: normal;"><b class="">Abstract</b></div><div class="" style="margin: 0px; font-stretch: normal; line-height: normal;"><div class="" style="margin: 0px; font-stretch: normal; line-height: normal;"><font face="HelveticaNeue" class="">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. </font></div><div class="" style="margin: 0px; font-stretch: normal; line-height: normal;"><font face="HelveticaNeue" class=""><br class=""></font></div><div class="" style="margin: 0px; font-stretch: normal; line-height: normal;"><font face="HelveticaNeue" class="">The speaker will connect via Zoom but we will gather together to listen to the seminar. </font></div><div class="" style="margin: 0px; font-stretch: normal; line-height: normal;"><span style="background-color: white; font-family: HelveticaNeue;" class="">We warmly welcome everyone to attend the talk and the Soft Matter Coffee Break after the seminar, held in room 2.63 (2nd floor).</span></div></div></div><div class="" style="font-family: HelveticaNeue;"><br class=""></div><div class="" style="font-family: HelveticaNeue;"><div dir="auto" class="" style="word-wrap: break-word; -webkit-nbsp-mode: space; line-break: after-white-space;"><div class=""><div class="" style="margin: 0px; font-stretch: normal; line-height: normal;"><font face="HelveticaNeue" class="">Maria Ekiel-Jeżewska</font></div><div class="" style="margin: 0px; font-stretch: normal; line-height: normal;"><font face="HelveticaNeue" class="">Maciej Lisicki</font></div><div class="" style="margin: 0px; font-stretch: normal; line-height: normal;"><font face="HelveticaNeue" class="">Piotr Szymczak</font></div><div class="" style="margin: 0px; font-stretch: normal; line-height: normal;"><font face="HelveticaNeue" class="">Panagiotis Theodorakis</font></div><div class="" style="margin: 0px; font-stretch: normal; line-height: normal;"><font face="HelveticaNeue" class="">Marek Trippenbach</font></div></div></div></div><div class=""><br class="Apple-interchange-newline">
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