Tag archives: soft matter
By Matin Durrani
If you love crisps – and frankly who doesn’t? – you’ll relish the cover feature of the latest issue of Physics World, in which features editor Louise Mayor tours the world’s biggest crisp factory at Leicester in the UK to see how physics is improving production of this yummy salty snack. The issue is now live in the Physics World app for mobile and desktop and will also be made available on physicsworld.com later this month.
Elsewhere in this special issue on physics and food, you can find out how electric fields could help to cut the fact from chocolate and discover why sound holds the key to our appreciation of what we eat.
You can also see how physicists – being masters of data-gathering, modelling and simulation – are ideally placed to develop products that are healthier, more nutritious and make more of our resources. Find out too how soft-matter physicists are crafting “functional” foods that promote feelings of fullness and satisfaction.
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.