
Physics of food – the November 2016 issue of Physics World is now out
Meet the physicists tackling what we eat
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I’m editor-in-chief of Physics World, where I help the editorial team to come up with brilliant, thoughtful, informative and entertaining articles and multimedia from every corner of physics and from all over the globe. Before moving into publishing, I studied chemical physics at the University of Bristol and went on to do a PhD and postdoc in polymer physics with Athene Donald at the University of Cambridge. These days I still enjoy covering practical, everyday physics of that kind and have a soft spot for science communication and the history of physics. I also like reporting on my various trips and visits around the world meeting all kinds of people in the physics community. Outside work, I’m busy thinking up a sequel to my popular-science book Furry Logic: the Physics of Animal Life, which I wrote with Liz Kalaugher, and also have an unhealthy interest in Birmingham City FC and the German language.
(Image courtesy Jo Hansford Photography)
Meet the physicists tackling what we eat
"Albert Einstoe" is one of three funny physics sock designs that are perfect gift ideas
Matin Durrani visits the National Institute of Standards and Technology in the US to learn about a unique microscope being built there
The inside story of how military labs are opening up their research facilities to the world, and much more
Excerpts from the Red Folder
Speaking on the future of physics at the Brazilian Physics Society
Taking a tour of the International Institute of Physics in Natal
Jeffrey Hangst tells Brazilian researchers why interest in storing and studying antihydrogen has reached the ears of the rock world
Natal plays host to the 50th anniversary meeting of the Brazilian Physics Society
Wei Yang – president of the National Natural Science Foundation of China – explains how the agency supports basic research and what it’s doing to boost the quality of physics in China