Category science

What’s in a cup of coffee? (part 2)

In my previous blog post about coffee I discussed parameters you can influence once you have purchased your precious beans. These were brew ratio, total dissolved solids, extraction yield, grind size, water composition, water temperature and filter material. This time…

Nordic food lab

Tables set and decorated for the best lunch at a scientific conference ever! I mentioned in my blog post on “The Emerging Science of Gastrophysics” symposium held at the Royal Danish Academy of Sciences and Letters in Copenhagen that we…

Gastrophysics symposium in Copenhagen

On August 27-28 the symposium “The Emerging Science of Gastrophysics” was held at the Royal Danish Academy of Sciences and Letters in Copenhagen. The symposium poster said “interdisciplinary”, and with presentations by scientists in fields ranging from physics and chemistry…