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.
Bio:
Joachim is an experimental fluid mechanician dedicated to everything that flows. He received his Ph.D. in microfluidics from University in Oslo, and was a post doc at Stanford and at UC Santa Barbara to learn about interfacial flows and miscible fluids. He is now back at the University of Oslo, where he studies how tissue flows in developing embryos shape early human development. Finally, Joachim is devoted to outreach, and uses “kitchen flows” to communicate with a wider audience.
Cake and coffee/tea is served from 12.00 to 12.15. The talk starts shortly after.