My job of the week definitely goes to Gerard Liger-Belair at the University of Reims Champagne-Ardenne where he studies the physical chemistry of bubbles in carbonated drinks and consults for several champagne houses.
In a recent issue of Physics World he revealed his six top champagne secrets including how many bubbles there are in a typical glass of fizz, why a fog appears when you open a bottle and the optimum angle you should pour wine into a glass.
Didn’t know you could apply physics in the food and drink sector? It’s a growing sector too. Find out where else you can apply physics here.