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Society of Rheology/Soft Matter Kitchen Intern
The Society of Rheology
Jess Zeldes SPS Final Presentation.pdfAbstract:
Rheology, the study of the flow and deformation of complex materials, can feel esoteric, but it plays a crucial role in our everyday lives. Many of the things that make our favorite foods distinct and interesting are actually due to important rheological properties. In this talk, I will give a brief explanation of the mission of the Soft Matter Kitchen program, which seeks to engage people with the fields of rheology and soft matter physics through food. Then, I'll give a couple of examples of educational content I worked on this summer. You’ll learn what makes mayonnaise stable, how bread dough can be used to visualize the Weissenberg effect, and how to use the principles of rheological design to emulate one of the biggest food trends of the past few years. Along the way, I’ll explain a few of the important properties used to describe non-newtonian fluids, and explain why we care about these complex flows.
I'm a rising senior at Haverford College, majoring in Astrophysics and Math. This summer, I'm excited to be working on the Soft Matter Kitchen project, creating educational content about the physics behind food. Cooking has always been a huge passion of mine, and I'm super excited to work in the world of science communication, which has long interested me.
When I'm not working on physics homework or planning my next elaborate cooking project, I can often be found playing board games, writing and performing sketch comedy, and helping out with the Haverford public observing program.