A theorist’s journey in food
Abstract
From ice cream to instant coffee, theoretical physicist Rob Farr has spent his career studying the fundamental properties of food materials to help manufacturers optimize production processes, as Joe McEntee finds out.
Fields of Study & Subjects
Material Dynamics and Properties
Proteins in Food Systems
Food Chemistry and Fat Analysis
Publication details
- Journal / source
- Physics World
- Volume
- 39
- Issue
- 2
- Pages
- 31–32
- Publication date
- 1 February 2026
- Language
- EN