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The physics of ice cream: food scientist Douglas Goff talks about this remarkable material

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Manage episode 457618070 series 2352990
Innhold levert av Physics World. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Physics World eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

December might be dark and chilly here in the northern hemisphere, but it’s summer south of the equator – and for many people that means eating ice cream.

It turns out that the physics of ice cream is rather remarkable – as I discovered when I travelled to Canada’s University of Guelph to interview the food scientist Douglas Goff. He is a leading expert on the science of frozen desserts and in this podcast he talks about the unique material properties of ice cream, the analytical tools he uses to study it, and why ice cream goes off when it is left in the freezer for too long.

  continue reading

322 episoder

Artwork
iconDel
 
Manage episode 457618070 series 2352990
Innhold levert av Physics World. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Physics World eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

December might be dark and chilly here in the northern hemisphere, but it’s summer south of the equator – and for many people that means eating ice cream.

It turns out that the physics of ice cream is rather remarkable – as I discovered when I travelled to Canada’s University of Guelph to interview the food scientist Douglas Goff. He is a leading expert on the science of frozen desserts and in this podcast he talks about the unique material properties of ice cream, the analytical tools he uses to study it, and why ice cream goes off when it is left in the freezer for too long.

  continue reading

322 episoder

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