ÆßÉ«ÊÓƵ

September 21

Seaweeds in gastronomy - as a matter of deliciousness
Dr. Ole G. Mouritsen
University of Southern Denmark
11:00 a.m.Ìý Cox 209

September 21

Active and Sensing membrance: from physicoloy to gastronomy

Dr. Ole G. Mouritsen
University of Southern Denmark
2:00 p.m.Ìý Cox 164

Dr. Ole Mouritsen
Dr. Ole Mouritsen is a Professor of Biophysics at the University of Southern Denmark. He specialization include statistical mechanics and thermodynamics, computer simulation techniques, phase transitions and critical phenomena, biomembrane physics and chemistry, interfacial physical chemistry, and soft matter physics, with applications within biomedicine, food science, and drug delivery. He is the director of a National Danish Center of Excellence, MEMPHYS - Center for Biomembrane Physics.

Dr. Mouritsen has published more than 400 scientific papers and reports as well as number of books, e.g. Life-as a matter of fat (Springer, 2005) and recently three popular books on the science of cooking. He is an elected member of the Royal Danish Academy of Science and Letters, The Danish Academy for Technical Sciences, and the Danish Gastronomical Academy. He received several prizes for research and research communication, most recently the UK Royal Society of Chemistry Bourke Award (2008) and the European Lipid Science Award (2011).

Ìý