Squishy Physics lecture will discuss food science from Physics Professors Amy Rowat, Sidney Perkowitz, and from Chef Richard Blais.
Most of what we eat is squishy. Many of these foods have fascinating appearances and properties. Squishy Physics investigates materials that are soft and easy to deform.
Saturday February 2, 2013
10:00 am - 12:00 pm
Clough Undergraduate Learning Commons Rm. 152 & 144
Free ticket admission registration at: www.squishyphysics.eventbrite.com