Tag archives: polymer physics
By Matin Durrani
As Physics World editor, I spend most of my time covering science that I have never been involved in. I might write articles about astrophysicists, interview atomic physicists or edit features by particle physicists, but it doesn’t mean I’ve ever done any research in those fields.
It was therefore a pleasant change last Friday to attend a summit organized by the Institute of Physics, which publishes Physics World, on physics in food manufacturing. Back in the 1990s, I did a PhD with Athene Donald at the Cavendish Laboratory in Cambridge on the physical properties of mixtures of gel-forming biopolymers – materials that apart from being interesting from a fundamental point of view are also relevant to the food industry.
Many foods, after all, are complex, multicomponent mixtures – and if you can understand how they behave, then you can create foods that are healthier, cheaper and perhaps even tastier too.
By Matin Durrani
Rigatoni, fettucine, tagliatelle, penne? We think they’ve had their day.
It’s time to say hello to “anelloni” – a new kind of pasta created by two physicists from the University of Warwick in the UK. Consisting of giant loops, it’s the brainchild of Davide Michieletto and Matthew Turner, who invented the pasta in an attempt to demonstrate the complicated shapes that ring-shaped polymer molecules can adopt.
With its name derived from anello – the Italian word for “ring” – the new pasta is exclusively unveiled in an article that Michieletto and Turner have written in the December 2014 issue of Physics World magazine, which also contains their secret recipe for making it.