Joachim Mossige - Culinary fluid mechanics and other currents in food science
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.
Publications:
Mathijssen, A. J., Lisicki, M., Prakash, V. N., & Mossige, E. J. (2023). Culinary fluid mechanics and other currents in food science. Reviews of Modern Physics, 95(2), 025004.
Fuller, G. G., Lisicki, M., Mathijssen, A. J., Mossige, E. J., Pasquino, R., Prakash, V. N., & Ramos, L. (2022). Kitchen flows: Making science more accessible, affordable, and curiosity driven. Physics of Fluids, 34(11).
Joachim is an experimental fluid mechanician dedicated to everything that flows. He received his Ph.D. in microfluidics with the Atle Jensen’s group here at mekanikk, and he was a postdoc with Gerry Fuller at Stanford and with Todd Squires at UC Santa Barbara to learn about interfacial flows, miscible fluids and the transport of proteins. 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 his science with a wider audience.
Published Sep. 12, 2023 11:25 AM
- Last modified Sep. 12, 2023 11:29 AM
