BEGIN:VCALENDAR VERSION:2.0 CALSCALE:GREGORIAN PRODID:iCalendar-Ruby BEGIN:VEVENT CATEGORIES:Lectures & Presentations DESCRIPTION:The Physics & Astronomy Colloquium Series presents Erik van der Linden\, of The Netherlands\, discussing "Physics and Food Stuff" on Oct. 14.\n\n \n\nMicrosoft Teams meeting\n\nJoin on your computer\, mobile app o r room device\n\nClick here to join the meeting \n\nMeeting ID: 265 263 990 461\nPasscode: QHjtDb \n\nDownload Teams | Join on the web\n\nOr call in ( audio only)\n\n+1 614-706-6572\,\,988238351# United States\, Columbus \n\n Phone Conference ID: 988 238 351# \n\nFind a local number | Reset PIN \n\n \n\nAbstract: The world faces considerable challenges in the next decades i n providing tasty\, healthy\, and sustainably produced food in sufficient a mounts. A relevant example in this context is ingredient availability in re lation to food texture\, taste\, smell\, colour\, and its impact on nutrit ion\, health and sustainable production. \n\nThe challenges are often inter related and many relate to physical phenomena. As such\, physics is a disci pline that may help to provide a common framework. \n\nThe key element is t o be able to relate the macroscopic to the molecular scale. For food stuff this is in particular interesting since it contains so called meso-structur es from the nano-meter the milli-meter range\, which are varying widely in properties for different foods\, and which are usually subject to non-equil ibrium conditions. \n\nApart from properties to be understood on the meso- structural scale\, the design and engineering of novel meso-structures in f ood stuffs allows to develop food properties hitherto impossible.\n\nExampl es will be given in the first part of the lecture on how to design/engineer novel structures for novel food stuff\, and how meso-structural informatio n helps to understand food properties\, and in the second part of the lectu re on how plant based ingredients can be applied using processing routes th at are more sustainable than currently practiced. This second part relates to ensuring sufficiently adaptable food production in a more sustainable ma nner. DTEND:20221014T210000Z DTSTAMP:20240921T043547Z DTSTART:20221014T201000Z LOCATION: SEQUENCE:0 SUMMARY: Physics Colloquium | Physics and Food Stuff\, Oct. 14 UID:tag:localist.com\,2008:EventInstance_40844821853740 URL:https://calendar.ohio.edu/event/physics_colloquium_engineering_structur es_and_properties_of_complex_food_systems END:VEVENT END:VCALENDAR