Researchers at the Johns Hopkins Applied Physics Laboratory (APL) in Laurel, Maryland, are exploring a new approach to ...

A new international study led by the Institute of Atmospheric Physics at the Chinese Academy of Sciences offers farmers and ...

Understanding mouthfeel of food using physics Examining foie gras, duck pâté with microscopy, rheology links fat arrangement, food texture Date: December 4, 2021 Source: American Institute of ...

Biologists and computational scientists at the U.S. Department of Energy's (DOE) Brookhaven National Laboratory recently ...

In food science, of course, physics and physicists don’t exist on an “island”, rather as part of a wider research ecosystem addressing the inherently multidisciplinary science and technology ...

Food for thought: mentorship and the industrial relevance of PhD research were among the main talking-points in the PiFM early-careers panel discussion. (Courtesy: John Bows) All things are possible, ...

Diode laser spectroscopy, torsional oscillators, piezoelectric deformation and magnetostriction — all in a 44-foot trailer traveling to universities and conferences across the country. Welcome to the ...

In this month's Physics World, Sidney Perkowitz, Candler Professor of Physics Emeritus at Emory University, explains how applied physics led to the innovation of flameless cooking in the late 19th ...

Channel One Regional Food Bank. Dance USA local chapter. RCTC physics club and women's basketball. On this episode, we hear about Channel One Regional Food Bank's upcoming epicure event, learn ...

Panicking, you blow desperately at the snack to cool it down – but are you actually doing anything useful? Does blowing on hot food really help it lose heat? And if so, why? We have the data ...

Our understanding of how microscopic structure and changes in the shape of food affect food texture remains underdeveloped, so researchers from Denmark and Germany conducted a series of ...