Physics World November 2016

Physics of food: meet the physicists tackling what we eat

If you love crisps, you’ll relish our cover feature, in which features editor Louise Mayor tours the world’s biggest crisp factory at Leicester in the UK to see how physics is improving production of this yummy salty snack. Elsewhere in this special issue on physics and food, you can find out how electric fields could help to cut the fact from chocolate and discover why sound holds the key to our appreciation of what we eat. You can also see how physicists – being masters of data-gathering, modelling and simulation – are ideally placed to develop products that are healthier, more nutritious and make more of our resources. Find out too how soft-matter physicists are crafting “functional” foods that promote feelings of fullness and satisfaction.

Expand to full screen, bookmark pages or download to read offline using the icons beneath the screen. You can access the videos and audio clips if you read the e-magazine online. Read it now