4th Squishy Physics Saturday: Proteins, Meat, Fish, Eggs, and Cooking

Event Details
Contact
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Summaries

Summary Sentence: Fun investigation of the properties of food!

Full Summary: Most of what we eat is squishy, behaving as a solid on a plate or as a liquid when processed in your mouth. Join food physicist Laurissa Zhou (Modernist Cuisine) and Atlanta chef LInton Hopkins (Restaurant Eugene) as they investigate physical questions critical to cooking and understanding the properties of food.Learn more here and register here.

Additional Information

In Campus Calendar
Yes
Groups

College of Sciences

Invited Audience
Undergraduate students, Faculty/Staff, Public, Graduate students
Categories
Seminar/Lecture/Colloquium, Training/Workshop
Keywords
No keywords were submitted.
Status
  • Created By: Connor Creech
  • Workflow Status: Draft
  • Created On: Mar 4, 2015 - 6:08am
  • Last Updated: Apr 13, 2017 - 5:19pm