The physics of beer

beer soc

Dr Anne Pawsey is from the Institute for Condensed Matter and Complex Systems (research area Soft Matters Physics). She will be presenting with The Beer Society to show the science in your pint.

Interested? Sign up here

To tie in with this event next week, I thought you’d enjoy a few more stories about the physics of beer tapping, beer and physics, 5 physics facts you didn’t know about beer and the science behind the perfect pint. If your taste runs to champagne, see my earlier blog post

There are many opportunities for physicists in research & development in the food and drink industries.

Our very own Dr Tiffany Wood, Director of the Edinburgh Complex Fluids Partnership works with companies from a wide range of industries including the pharmaceutical, cosmetic, food and drink and agrochemical sectors. Dr Wood is also on the Member’s Advisory Group of the Society of Chemical Industries (SCI) which brings together physicists, chemists, engineers, biologists and other disciplines working in a range of academic and industry contexts

The SCI has a number of Technical Interest Groups, providing opportunities to exchange ideas and gain new perspectives on markets, technologies, strategies and people. The Food group is one of the largest and it:

actively encourages university-level students to take up careers in food related subjects through competitions and through our programme of topical, challenging and interesting meetings”.

 

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