This time we’ll discover one of the interdisciplinary approches the network is exploring: linking rheological properties and sensory perception of food. And we’re gonna do it following the recipe of the perfect caramel!
We thank Patrick Charbonneau (Duke University, USA) for his amazing lecture on the science of sugar delivered during the Summer School on Soft Matter and Sensory Perception (Cargèse, July 2026) that has inspired this comic.
And a big thanks to all the organisers of this incredible summer school (including our Project Coordinator Laurence Ramos) that some of our students had the opportunity to attend.
If you wanna know more about the topic, here’s Charbonneau’s article on the history of the original sucre à la crème https://lnkd.in/e_fVh8zD 🍬
“ESM in (bad) comics” is back!
