Virtual Talk on 'Science and Cooking - A Physicist's View with Professor Michael Brenner on Thurs Feb 29

(Time changed to 5:00pm ET)

Professor Michael Brenner is the Michael F. Cronin Professor of Applied Mathematics and Applied Physics and Professor of Physics, Kavli Scholar, Kavli Institute for Bionano Science & Technology. He cofounded the undergraduate class Science and Cooking: From Haute Cuisine to the Science of Soft Matter in 2010. The course was an immediate hit on campus and he publised a book of the same title based on the course.
Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven?
Professor Brenner tackles these questions and more in an engaging discussion with HCRT followed by a Q&A.

Thursday, February 29
5:00 - 6:00 pm (ET)

This event was previously rescheduled from Thursday, February 29 at 7:30 pm.

Register at link below: