Guest lectures and seminars - Page 16

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).

C*-algebra seminar talk by Valerio Proietti (University of Oslo)

Abstract: TBA

In this talk, I explain how we explicitly construct a motivic analog of the fundamental group of the circle. We construct a group structure on the set of pointed naive homotopy classes of maps from the Jouanolou device to the projective line. The group operation is defined via matrix multiplication on generating sections of line bundles and only requires basic algebraic geometry. In particular, it is completely independent of the construction of the motivic homotopy category. Based on joint work with William Hornslien, Gereon Quick, and Glen Matthew Wilson.