MSE, University of Pennsylvania
Central High School, Philadelphia
“Eating in a Material World”
Soft matter is found in diverse applications including sports (helmets); food (chocolate, eggs); skin and hair care (lotions) and devices (displays, drug eluting stents). In contrast to metals, soft matter can behave like a hard solid or soft liquid. In this discussion, we will investigate the molecules that make up food and give food their distinct properties and structure. For example, we will discuss why the snap, mouth feel and taste are quite different for the white, light brown and dark brown chocolates shown below. This will be a participatory lecture and samples will be provided.