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Journal Club Goes Online
26th March 2020 @ 13:00 - 14:00
We are living in very uncertain times at the moment. Working from home, self-isolating or practising social distancing makes it more difficult to connect with people, but it doesn’t make it impossible! I’m sure you have received many emails from various organisations about how they are responding to the coronavirus outbreak. While many of those emails were about closures and cancellations, here at SCOPE we’re trying to put on some of our planned events.
That’s why, it’s our pleasure to announce the first ever online Journal Club! This Thursday from 1:00 pm, wherever you are at that time (as long as you have an internet connection and zoom installed). Join us for a presentation from Matthew Johnson about the “The physics of baking good pizza”, the abstract attached on the bottom. I hope you will tune in and have fun learning in our brick oven vs. modern oven pizza showdown.
The link to join us on Thursday:
https://strath.zoom.us/j/962952701
Abstract:
Physical principles are involved in almost any aspect of cooking. Here we analyse the specific process of baking pizzas, deriving in simple terms the baking times for two different situations: for a brick oven in a pizzeria and a modern metallic oven at home. Our study is based on fundamental thermodynamic principles relevant to the cooking process and is accessible to undergraduate students. We illustrate the underlying physics by some simple common examples and then apply them in detail to the example of baking pizza.
https://iopscience.iop.org/article/10.1088/1361-6552/aadc2e