The Physics & Astronomy Colloquium Series presents Peter Lillford of Institute of Applied Health Research, University of Birmingham, UK discussing “The Physics of Eating" on Nov. 12.

Colloquia are Fridays at 4:10 p.m.

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Abstract: The food we put in our mouths cannot be swallowed without chewing. Textures that we recognise and our liking of individual foods is determined by what happens, but we know little about the details. Since the process is quick, there is not much time for chemistry, so the physics of mechanical processing must be important.

This presentation will show some of the events that occur and demonstrate that existing physics can be used to explain perception of Toughness, Crispness, Juiciness; and how the chef depends on Physics.

There is a lot we do not know, but hopefully this presentation will “whet your appetite”