Month: November 2014

Food Research for 2014/15

Leon van Riesen-Haupt and I are working on an MSci Project with Prof. Peter Török and Dr. Carl Paterson on the physics of cooking and will be sharing our progress through this blog for the rest of the academic year.

There are many interesting research topics when it comes to the physics of cooking and is demonstrated well by the breadth of the research already conducted by previous MSci students. Echoing previous research, the initial aim of our work was to define experimentally and/or theoretically what constitutes the perfect French fry. Now many a chef will tell you that it has to be a perfect balance of a crispy, glassy exterior with a fluffy, light interior, but what is the underlying physics from which this sensory perception emerges?