Università Roma Tre

There is no fixed program, and the topics discussed in class will be selected by the students according to their interests and curiosity. The idea behind this course is to train the students to look at the scientific literature on soft matter adapted and applied to food-related problems, encouraging them to investigate further a chosen topic, possibly designing a simple experiment testing the acquired knowledge, and to collect all this activities in a short paper.

1. Soft condensed matter physics of foods and macronutrients, Salvatore Assenza & Raffaele Mezzenga.
Nature Reviews Physics 1, 551–566 (2019).

2. Soft matter food physics—the physics of food and cooking, Thomas A Vilgis. Rep. Prog. Phys. 78 124602 (2015).