The 6th Squishy Physics Saturday will discuss Gelation, Sous Vide, and Caramelization. Lectures and demonstrations will be carried out by Helluva Engineer and Chef Tim Ma, and by Pia Sörensen, Preceptor of Food Science at Harvard University.
Most of what we eat is squishy – behaving as a solid on a plate, or as a liquid when processed in your mouth. Squishy Physics or Soft Condensed Matter investigates materials that are soft and easy to deform and that, in many cases, consist of mixtures of phases. Mayonnaise, for example, is a collection of oil droplets in egg yolk, and milk is comprised of solid-like particles inside water.
The squishy physics activities are aimed at communicating science to the general public through the use of soft materials that are familiar to all of us in our every day lives.
Attendance is free and open to the public of all ages, with attendees ranging from University Professors and their families to local chefs to interested citizens. The event has filled the seat venue (~350) in all three previous years. In addition, all tickets are typically spoken for up to 2 weeks before the event.
Find out more about our speakers at: squishy.physics.gatech.edu
The Squishy Physics Photography Contest gives metro Atlanta Middle and High School Students an opportunity to showcase their photographic talents. Students must provide a photographic entry with thought-provoking physical characteristics related to food or cooking. Prizes will be awarded to contest winners based upon appearance, creativity and the connection between science and cooking.
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Date and Time
Georgia Institute of Technology
Clough Undergraduate Learning Commons - Rm. 152
266 Fourth St. NW
Atlanta, GA 30332