The science of nerdy science cakes with Joachim Mossige
Cake baking is science! In this popular science talk, Joachim Mossige explains how:
Proteins give whipped egg whites a solid structure
How you can measure the yield-stress of merengue with simple kitchen tools
How you make pretty cake decorations without coiling
Kitchen experiments engage students and are perfect for building intuition! And as a bonus, we often get something delicious to eat afterwards 😋
Happy baking, and happy science 🧑🔬🔬
A big thanks to Dag Backer for producing the video, and thanks to Linn Katrine Hirsi and Simen Kjellin at the Science Library for organizing.
[Norwegian, English subtitles]