This episode of the Physics World Weekly podcast features Ileana Silvestre Patallo, a medical physicist at the UK’s National Physical Laboratory, and Ruth McLauchlan, consultant radiotherapy physicist at Imperial College Healthcare NHS Trust.
In a wide-ranging conversation with Physics World’s Tami Freeman, Patallo and McLauchlan explain how ionizing radiation such as X-rays and proton beams interact with our bodies and how radiation is being used to treat diseases including cancer.
This episode was created in collaboration with IPEM, the Institute of Physics and Engineering in Medicine. IPEM owns the journal Physics in Medicine & Biology.
In this episode of the Physics World Weekly podcast, we explore how computational physics is being used to develop new quantum materials; and we look at how ultrasound can help detect breast cancer.
Our first guest is Bhaskaran Muralidharan, who leads the Computational Nanoelectronics & Quantum Transport Group at the Indian Institute of Technology Bombay. In a conversation with Physics World’s Hamish Johnston, he explains how computational physics is being used to develop new materials and devices for quantum science and technology. He also shares his personal perspective on quantum physics in this International Year of Quantum Science and Technology.
Our second guest is Daniel Sarno of the UK’s National Physical Laboratory, who is an expert in the medical uses of ultrasound. In a conversation with Physics World’s Tami Freeman, Sarno explains why conventional mammography can struggle to detect cancer in patients with higher density breast tissue. This is a particular problem because women with such tissue are at higher risk of developing the disease. To address this problem, Sarno and colleagues have developed a ultrasound technique for measuring tissue density and are commercializing it via a company called sona.
Bhaskaran Muralidharan is an editorial board member on Materials for Quantum Technology. The journal is produced by IOP Publishing, which also brings you Physics World
Apart from the usual set of mathematical skills ranging from probability theory and linear algebra to aspects of cryptography, the most valuable skill is the ability to think in a critical and dissecting way. Also, one mustn’t be afraid to go in different directions and connect dots. In my particular case, I was lucky enough that I knew the foundations of quantum physics and the problems that cryptographers were facing and I was able to connect the two. So I would say it’s important to have a good understanding of topics outside your narrow field of interest. Nature doesn’t know that we divided all phenomena into physics, chemistry and biology, but we still put ourselves in those silos and don’t communicate with each other.
Flying high and low “Physics – not just quantum mechanics, but all its aspects – deeply shapes my passion for aviation and scuba diving,” says Artur Ekert. “Experiencing and understanding the world above and below brings me great joy and often clarifies the fine line between adventure and recklessness.” (Courtesy: Artur Ekert)
What do you like best and least about your job?
Least is easy, all admin aspects of it. Best is meeting wonderful people. That means not only my senior colleagues – I was blessed with wonderful supervisors and mentors – but also the junior colleagues, students and postdocs that I work with. This job is a great excuse to meet interesting people.
What do you know today that you wish you’d known at the start of your career?
That it’s absolutely fine to follow your instincts and your interests without paying too much attention to practicalities. But of course that is a post-factum statement. Maybe you need to pay attention to certain practicalities to get to the comfortable position where you can make the statement I just expressed.
In this episode of the Physics World Weekly podcast, online editor Margaret Harris chats about her recent trip to CERN. There, she caught up with physicists working on some of the lab’s most exciting experiments and heard from CERN’s current and future leaders.
Founded in Geneva in 1954, today CERN is most famous for the Large Hadron Collider (LHC), which is currently in its winter shutdown. Harris describes her descent 100 m below ground level to visit the huge ATLAS detector and explains why some of its components will soon be updated as part of the LHC’s upcoming high luminosity upgrade.
She explains why new “crab cavities” will boost the number of particle collisions at the LHC. Among other things, this will allow physicists to better study how Higgs bosons interact with each other, which could provide important insights into the early universe.
Harris describes her visit to CERN’s Antimatter Factory, which hosts several experiments that are benefitting from a 2021 upgrade to the lab’s source of antiprotons. These experiments measure properties of antimatter – such as its response to gravity – to see if its behaviour differs from that of normal matter.
Harris also heard about the future of the lab from CERN’s director general Fabiola Gianotti and her successor Mark Thomson, who will take over next year.
This episode of the Physics World Weekly podcast features an interview with the theoretical physicist Jim Gates who is at the University of Maryland and Brown University – both in the US.
He updates his theorist’s bucket list, which he first shared with Physics World back in 2014. This is a list of breakthroughs in physics that Gates would like to see happen before he dies.
One list item – the observation or gravitational waves – happened in 2015 and Gates explains the importance of the discovery. He also explains why the observation of gravitons, which are central to a theory of quantum gravity, is on his bucket list.
Quantum information
Gates is known for his work on supersymmetry and superstring theory, so it is not surprising that experimental evidence for those phenomena are on the bucket list. Gates also talks about a new item on his list that concerns the connections between quantum physics and information theory.
In this interview with Physics World’s Margaret Harris, Gates also reflects on how the current political upheaval in the US is affecting science and society – and what scientists can do ensure that the public has faith in science.
The United Nations Educational, Scientific and Cultural Organization (UNESCO) has declared 2025 the International Year of Quantum Science and Technology – or IYQ.
UNESCO kicked-off IYQ on 4–5 February at a gala opening ceremony in Paris. Physics World’s Matin Durrani was there, and he shares his highlights from the event in this episode of the Physics World Weekly podcast.
No fewer than four physics Nobel laureates took part in the ceremony alongside representatives from governments and industry. While some speakers celebrated the current renaissance in quantum research and the burgeoning quantum-technology sector, others called on the international community to ensure that people in all nations benefit from a potential quantum revolution – not just people in wealthier countries. The dangers of promising too much from quantum computers and other technologies, was also discussed – as Durrani explains.
This episode of the Physics World Weekly podcast looks at how climate and environmental change affect the efficiency of solar panels. Our guest is the climate scientist Sushovan Ghosh, who is lead author of paper that explores how aerosols, rising temperatures and other environmental factors will affect solar-energy output in India in the coming decades.
Today, India ranks fifth amongst nations in terms of installed solar-energy capacity and boosting this capacity will be crucial for the country’s drive to reduce its greenhouse gas emissions by 45% by 2030 – when compared to 2005.
While much of India is blessed with abundant sunshine, it is experiencing a persistent decline in incoming solar radiation that is associated with aerosol pollution. What is more, higher temperatures associated with climate change reduce the efficiency of solar cells – and their performance is also impacted in India by other climate-related phenomena.
In this podcast, Ghosh explains how changes in the climate and environment affect the generation of solar energy and what can be done to mitigate these effects.
This episode of the Physics World Weekly podcast features Mark Thomson, who will become the next director-general of CERN in January 2026. In a conversation with Physics World’s Michael Banks, Thomson shares his vision of the future of the world’s preeminent particle physics lab, which is home to the Large Hadron Collider (LHC).
They chat about the upcoming high-luminosity upgrade to the LHC (HL-LHC), which will be completed in 2030. The interview explores long-term strategies for particle physics research and the challenges of managing large international scientific organizations. Thomson also looks back on his career in particle physics and his involvement with some of the field’s biggest experiments.
This podcast is supported by Atlas Technologies, specialists in custom aluminium and titanium vacuum chambers as well as bonded bimetal flanges and fittings used everywhere from physics labs to semiconductor fabs.
This episode of the Physics World Weekly podcast features a conversation with Colm O’Dwyer, who is professor of chemical energy at University College Cork in Ireland and president of the Electrochemical Society.
He talks about the role that electrochemistry plays in the development of modern technologies including batteries, semiconductor chips and pharmaceuticals. O’Dwyer chats about the role that the Electrochemical Society plays in advancing the theory and practice of electrochemistry and solid-state science and technology. He also explains how electrochemists collaborate with scientists and engineers in other fields including physics – and he looks forward to the future of electrochemistry.
This podcast is supported by American Elements. Trusted by researchers and industries the world over, American Elements is helping shape the future of battery and electrochemistry technology.
Heart failure is a serious condition that occurs when a damaged heart loses its ability to pump blood around the body. It affects as many as 100 million people worldwide and it is a progressive disease such that five years after a diagnosis, 50% of patients with heart failure will be dead.
The UK-based company Ceryx Medical has created a new bioelectronic device called Cysoni, which is designed to adjust the pace of the heart as a patient breathes in and out. This mimics a normal physiological process called respiratory sinus arrhythmia, which can be absent in people with heart failure. The company has just began the first trial of Cysoni on human subjects.
This podcast features the biomedical engineer Stuart Plant and the physicist Ashok Chauhan, who are Ceryx Medical’s CEO and senior scientist respectively. In a wide-ranging conversation with Physics World’s Margaret Harris, they talk about how bioelectronics could be used treat heart failure and some other diseases. Chauhan and Plant also chat about challenges and rewards of developing medical technologies within a small company.
What exactly is ice cream? For most of us, it’s a tasty frozen dessert, but to food scientists like Douglas Goff, it’s also a marvel of physics and chemistry. Ice cream is a complex multiphase material, containing emulsion, foam, crystals, solutes and solvent. Whether made in a domestic kitchen or on a commercial scale, ice cream requires a finely tuned ratio of ingredients and precision control during mixing, churning and freezing.
Goff is a researcher in food science at the University of Guelph in Canada and an expert in the science of ice cream. In addition to his research studying, among other things, structure and ingredient functionality in ice cream, Goff is also the instructor on the University of Guelph’s annual ice-cream course, which, having been taught since 1914, is the longest-running at the university.
In a conversation with Physics World’s Hamish Johnston, Goff explains the science of ice cream, why it’s so hard to make vegan ice cream and how his team performs electron microscopy experiments without their samples melting.
How would you describe the material properties of ice cream to a physicist?
Ice cream is an incredibly complex multi-phase system. It starts as an emulsion, where fat droplets are dispersed in a sugary water-based solution. Then we whip the emulsion to incorporate an air phase into it – this is called foaming (see “Phases in ice cream”). In a frozen tub of ice cream, about half of the volume is air. That air is present in the form of tiny bubbles that are distributed throughout the product.
Then we partially freeze the aqueous phase, turning at least half of the water into microscopically small ice crystals. The remaining unfrozen phase is what makes the ice cream soft, scoopable and chewable. It remains unfrozen because of all the sugar that’s dissolved in it, which depresses the freezing point.
So you end up with fat droplets in the form of an emulsion, air bubbles in the form of a foam, a partially crystalline solvent in the form of ice crystals, and a concentrated sugar solution.
Phases in ice cream
(Courtesy: Left iStock/Moussa81; Right Creative Commons Attribution-Share Alike 2.5 Generic license)
Emulsion: Some liquids, such as oil and water, will not mix if a droplet of one is added to the other – they are said to be immiscible. If many droplets of one liquid can be stabilized in another without coalescing, the resulting mixture is called an emulsion (left image).
Foam: A foam, like an emulsion, consists of two phases where one is dispersed in the other. In the case of foam, many tiny gas bubbles are trapped in a liquid or solid (right image).
Glass: When a liquid is cooled below a certain temperature, it generally undergoes a first-order phase transition to a solid crystal. However, if a liquid can be cooled below its freezing point without crystallizing (supercooling) – for example, if it is cooled very quickly, it may form glass – an amorphous solid with a disordered, liquid-like structure but solid-like mechanical properties. The temperature at which the glass forms, marked by a rapid increase in the material’s viscosity, is called the glass transition temperature.
What are the length scales of the different phases in the ice cream?
We’ve done a lot of electron microscopy research studying this in my lab. In fact, our research was some of the very first that utilized electron microscopy techniques for the structure of ice cream. The fat droplets are about one micron in diameter and the air bubbles, depending on the equipment that’s used, would be about 20 to 30 microns in diameter. The ice crystals are in the 10 to 20 micron size range.
It really is a beautiful thing to look at under an electron microscope, depending on the technique that you use (see image).
Close up Ice cream imaged with an electron microscope. The image shows the air bubbles, ice crystals and fat droplets, each surrounded by a layer of sugary solvent. (Courtesy: Douglas Goff)
What are the big differences between ice cream that’s made in a commercial setting versus a domestic kitchen?
The freezing and whipping happen at the same time whether it’s an ice cream maker in the kitchen or a commercial operation. The biggest difference between what you do in the kitchen and what they’re going to do in the factory is the structure of the ice cream. Homemade ice cream is fine for maybe a day or two, but it starts to get icy pretty quickly, whereas we want a shelf life of months to a year when ice cream is made commercially.
This is because of the way the ice phase evolves over time – a process called recrystallization. If ice cream warms up it starts to melt. When the temperature is lowered again, water is frozen back into the ice phase, but it doesn’t create new ice crystals, it just grows onto the existing ice crystals.
This means that if ice cream is subject to lots of temperature fluctuation during storage, it’s going to degrade and become icy much quicker than if it was stored at a constant temperature. The warmer the temperature, the faster the rate of recrystallization. Commercial freezing equipment will give you much smaller ice crystal size than homemade ice cream machines. Low and constant temperature storage is what everybody strives for, and so the lower the temperature and the more constant it is, and the smaller the ice crystals are to begin with, the longer your shelf life before changes start occurring.
There’s also another structural element that is important for the long-term storage of ice cream. When that unfrozen sugary solvent phase gets concentrated enough, it can undergo a glass transition (see “Phases in ice cream”). Glass is an amorphous solid, so if this happens, there will be no movement of water or solute within the system and it can remain unchanged for years. For ice cream, the glass transition temperature is around –28 to –32° C so if you want long-term storage, you have to get down below that that glass transition temperature.
The third thing is the addition of stabilisers. Those are things like locust bean gum, guar gum or cellulose gum and there are some novel ones as well. What those do is increase the viscosity in the unfrozen phase. This slows down the rate of ice recrystallization because it slows down the diffusion of water and the growth of ice.
There are also some other novel agents that can prevent ice from recrystallizing into large crystals. One of these is called propylene glycol monostearate, it absorbs onto the surface of an ice crystal and prevents it from growing as the temperature fluctuates. This is also something we see in nature. Some insect, fish and plant species that live in cold environments have proteins that control the growth of ice in their blood and tissues. A lot of fish, for example, swim around with minute ice crystals in their in their body, but the proteins prevent the crystals from getting big enough to cause harm.
Cool customers Specialized proteins that prevent the formation of large ice crystals enable some animals, such as the Arctic cod pictured above, to live in subzero conditions. (Courtesy: Elizabeth Calvert Siddon (NOAA/UAF))
How does adding flavourings to ice cream change the manufacturing process?
When you think about ice cream around the world, there are hundreds of different flavours. The important question is whether the flavouring will impact the solution or emulsion.
For example, a chocolate chip will be inert, it’s not going to interact at all with the rest of the matrix. Strawberries on the other hand, really impact the system because of the high sugar content in the fruit preparation. We need to add sugar to the fruit to make sure it is softer than the ice cream itself – you don’t want to bite into ice cream and find a hard, frozen berry. The problem is that some of that sugar will diffuse into the unfrozen phase and lower its freezing point. This means that if you don’t do anything to the formulation, strawberry ice cream will be softer than something like vanilla because of the added sugar.
Another example would be alcohol-based flavours, anything from rum to Baileys Irish Cream or Frangelico, or even wine and beer. They’re very popular but the alcohol depresses the freezing point, so if you add enough to give you the flavour intensity that you want, your product won’t freeze. In that case, you might need to add less of the alcohol and a little bit more of a de-alcoholized flavouring.
You can try to make ice cream with just about any flavour, but you certainly have to look at what that flavouring is going to do to the structure and things like shelf life and so on.
Spoilt for choice From Jalapeno peppers to blue cheese, ice cream comes in almost every flavour imaginable. However, additional ingredients can change the stability and freezing point, so creating new flavours requires careful consideration of physics and chemistry. (Shutterstock/Radoxist studio)
Nowadays one can also buy vegan ice creams. How do the preparation and ingredients differ compared to dairy products?
A lot of it will be similar. We’re going to have an emulsified fat source, typically something like coconut oil or palm kernel oil, and then there’s the sugar, stabilisers and so on that you would have in a dairy ice cream.
The difference is the protein. Milk protein is both a very good foaming agent and a very good emulsifying agent. [Emulsifying and foaming agents are molecules that stabilize foams and emulsions. The molecules attach to the surface of the liquid droplets or air bubbles and stop them from coalescing with each other.] Plant proteins aren’t very good at either. If you look at cashew, almond or soy-based products, you’ll find additional ingredients to deliver the functionality that we would otherwise get from the milk protein.
What techniques do you use to study ice cream? And how do you stop the ice cream from melting during an experiment?
The workhorses of instrumentation for research are particle size analysis, electron microscopy and rheology (see “Experimental techniques”).
So first there’s laser light scattering which tells us everything we need to know about the fat globules and fat structure (see “Experimental techniques”). Then we use a lot of optical microscopy. You either need to put the microscope in a freezer or cold box or have a cold stage where you have the ice cream on a slide inside a chamber that’s cooled with liquid nitrogen. On the electron microscopy side (see “Experimental techniques”), we’ve done a lot of cryo-scanning electron microscopy (SEM), with a low-temperature unit.
We’ve also done a lot of transmission electron microscopy (TEM), which generally uses a different approach. Instead of performing the experiment in cold conditions, we use a chemical that “fixes” the structure in place and then we dry it, typically using a technique called “critical point drying” (see “Experimental techniques”). It’s then sliced into thin samples and studied with the TEM.
Experimental techniques
Edible science Douglas Goff (right) in the ice cream laboratory at the University of Guelph. (Courtesy: Douglas Goff)
Rheology: Rheology is the study of the flow and deformation of materials. A rheometer is an apparatus used to measure the response of different materials to applied forces.
Dynamic light scattering (DLS): A laser-based technique used to measure the size distribution of dispersed particles. Dispersed particles such as fat globules in ice cream exhibit Brownian motion, with small particles moving faster than larger particles. The interference of laser light scattered from the particles is used to calculate the characteristic timescale of the Brownian motion and the particle size distribution.
Electron microscopy: Imaging techniques that use a beam of electrons, rather than photons, to image a sample. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) are two common examples. SEM uses reflected electrons to study the sample surface, whereas TEM uses electrons travelling through a sample to understand its internal structure.
Critical point drying: When a sample is dried in preparation for microscopy experiments, the effects of surface tension between the water in the sample and the surrounding air can cause damage. At the critical point, the liquid and gas phases are indistinguishable, if the water in the sample is at its critical point during dehydration, there is no boundary between the water and vapour, and this protects the structure of the sample.
After decades of studying ice cream, do you still get excited about it?
Oh, absolutely. I’ve been fortunate enough to have travelled to many, many interesting countries and I always see what the ice cream market looks like when I’m there. It’s not just a professional thing. I also like to know what’s going on around the world so I can share that with people. But of course, how can you go wrong with ice cream? It’s such a fun product to be associated with.
Listen to the full interview with Douglas Goff on the Physics World Weekly podcast.
This episode of the Physics World Weekly podcast explores how the concept of humanitarian engineering can be used to provide high quality cancer care to people in low- and middle-income countries (LMICs). This is an important challenge because today only 5% of global radiotherapy resources are located in LMICs, which are home to the majority of the world’s population.
Our guest in this episode of the Physics World Weekly podcast is the Turkish quantum physicist Mete Atatüre, who heads up the Cavendish Laboratory at the UK’s University of Cambridge.
In a conversation with Physics World’s Katherine Skipper, Atatüre talks about hosting Quantour, the quantum light source that is IYQ’s version of the Olympic torch. He also talks about his group’s research on quantum sensors and quantum networks.
This year marked the 70th anniversary of the European Council for Nuclear Research, which is known universally as CERN. To celebrate, we have published a bumper crop of articles on particle and nuclear physics in 2024. Many focus on people and my favourite articles have definitely skewed in that direction. So let’s start with the remarkable life of accelerator pioneer Bruno Touschek.
Man of many talents Bruno Touschek pictured in 1955. (Courtesy: CC-BY-3.0: https://cds.cern.ch/record/135949)
Born in Vienna in 1921 to a Jewish mother, Bruno Touschek’s life changed when Nazi Germany annexed Austria in 1938. After suffering antisemitism in his hometown and then in Rome, he inexplicably turned down an offer to study in the UK and settled in Germany. There he worked on a “death ray” for the military but was eventually imprisoned by the German secret police. He was then left for dead during a forced march to a concentration camp in 1945. When the war ended a few weeks later, Touschek’s expertise came to the attention of the British, who occupied north-western Germany. He went on to become a leading accelerator physicist and you can read much more about the extraordinary life of Touschek in this article by the physicist and biographer Giulia Pancheri.
Today, the best atomic clocks would only be off by about 10 ms after running for the current age of the universe. But, could these timekeepers soon be upstaged by clocks that use a nuclear, rather than an atomic transition? Such nuclear clocks could rival their atomic cousins when it comes to precision and accuracy. They also promise to be fully solid-state, which means that they could be used in a wide range of commercial applications. This year saw physicists make new measurements and develop new technologies that could soon make nuclear clocks a reality. Click on the headline above to discover how physicists in the US have fabricated all of the components needed to create a nuclear clock made from thorium-229. Also, earlier this year physicists in Germany and Austria showed that they can put nuclei of the isotope into a low-lying metastable state that could be used in a nuclear clock. You can find out more here: “Excitation of thorium-229 brings a working nuclear clock closer”.
Expert panel Tulika Bose, Philip Burrows and Tara Shears were speaking on a Physics World Live panel discussion about the future of particle physics held on 26 September 2024. (Courtesy: Tulika Bose; Philip Burrows; McCoy Wynne)
In 2024 we launched our Physics World Live series of panel discussions. In September, we explored the future of particle physics with Tara Shears of the UK’s University of Liverpool, Phil Burrows at the University of Oxford in the UK and Tulika Bose at the University of Wisconsin–Madison in the US. Moderated by Physics World’s Michael Banks, the discussion focussed on next-generation particle colliders and how they could unravel the mysteries of the Higgs boson and probe beyond the Standard Model of particle physics. You can watch a video of the event by clicking on the above headline (free registration) or read an article based on the discussion here: “How a next-generation particle collider could unravel the mysteries of the Higgs boson”.
Neutrinos do not fit in nicely with the Standard Model of particle physics because of their non-zero masses. As a result some physicists believe that they offer a unique opportunity to do experiments that could reveal new physics. In a wide-ranging interview, the particle physicist Juan Pedro Ochoa-Ricoux explains why he has devoted much of his career to the study of these elusive subatomic particles. He also looks forward to two big future experiments – JUNO and DUNE – which could change our understanding of the universe.
Çiğdem İşsever “My main focus is to shed light, experimentally, on the so-called Higgs mechanism.” (Credit: DESY Courtesy of Cigdem Issever)
“Children decide quite early in their life, as early as primary school, if science is for them or not,” explains Çiğdem İşsever – who is leads the particle physics group at DESY in Hamburg, and the experimental high-energy physics group at the Humboldt University of Berlin. İşsever has joined forces with physicists Steven Worm and Becky Parker to create ATLAScraft, which creates a virtual version of CERN’s ATLAS detector in the hugely popular computer game Minecraft. In this profile, the science writer Rob Lea talks to İşsever about her passion for outreach and how she dispels gender stereotypes in science by talking to school children as young as five about her career in physics. İşsever also looks forward to the future of particle physics and what could eventually replace the Large Hadron collider as the world’s premier particle-physics experiment.
This year marked the 70th anniversary of the world’s most famous physics laboratory, so the last two items in my list celebrate that iconic facility nestled between the Alps and the Jura mountains. Formed in the aftermath of the Second World War, which devastated much of Europe, CERN came into being on 29 September 1954. That year also saw the start of construction of the Geneva-based lab’s proton synchrotron, which fired-up in 1959 with an energy of 24 GeV, becoming the world’s highest-energy particle accelerator. The original CERN had 12 member states and that has since doubled to 24, with an additional 10 associate members. The lab has been associated with a number of Nobel laureates and is a shining example of how science can bring nations together after a the trauma of war. Read more about the anniversary here.
Comms boss James Gillies in 2013. (Courtesy: CERN/Claudia Marcelloni)
When former physicist James Gillies sat down for dinner in 2009 with actors Tom Hanks and Ayelet Zurer, joined by legendary director Ron Howard, he could scarcely believe the turn of events. Gillies was the head of communications at CERN, and the Hollywood trio were in town for the launch of Angels & Demons. The blockbuster film is partly set at CERN with antimatter central to its plot, and is based on the Dan Brown novel. In this Physics World Stories podcast, Gillies looks back on those heady days. Gillies has also written a feature article for us about his Hollywood experience: “Angels & Demons, Tom Hanks and Peter Higgs: how CERN sold its story to the world”.
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.
Connexion
