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PHYSICS OF LIVING SYSTEMS,
IN THE LAB AND IN THE KITCHEN

What makes something delicious? It's not just the taste, but rather a rich sensory experience. Indeed, chefs are preoccupied with the physical properties of every bite (e.g. elasticity and viscosity), and make physical manipulations on animal and plant tissues all the time (e.g. diffusion, heat transfer, fermentation). In this course we combine theory with experiments, and bridge physics with biology through demonstrations from the culinary world. The kitchen is an intuitive (and tasty!) playground for understanding the complexity of Physics of Living Systems, and how physical laws shape the world around us.

Elasticity

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Citrus Fruits

Elasticity Lab

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Viscosity

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Viscosity Lab

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Surface Tension

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Surface Tension Lab

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Diffusion & Random Walks

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