We are a group of people working (almost all of us) at Bologna University and loving Molecular Gastronomy.
Working in the Industrial Chemistry Department encouraged us to approach the intriguing world of Molecular Gastronomy from a chemical point of view. We tuned a laboratory experiment to show students, through molecular diffusion, that gels are dispersed systems behaving at the same time as liquids and solids.
Roberto Berardi
The boss of our lab. He had the idea, designed the experiment, and bring all of us together! He is Associate Professor in Computational Chemistry.
Visit his site here.
Alberto Arcioni
The “experimental” mind of the “experiment”. He wrote most of the chapter along with Lorenzo. He is Associate Professor in Physical Chemistry. Find out more about him here.
Lorenzo Soprani
The “lab man”: he carried on most of the experiments and teach us what to do. He is now a PhD student. Find out more here.
Silvia Orlandi
She organized the work, both experiments and writing. She is the creator of the most beautiful spheres we ever made during this experiment! She is a Permanent Researcher in Computational Chemistry. Find out more about her here.
Silvia Cristofaro
She helped a lot in all experimental phases (both in lab and with the data) while studying for her master degree. She will continue working in the lab as a post-graduate student.
Luca Muccioli
He is the official supervisor of the work: his suggestions made our work shine. He is Associate Professor in Computational Chemistry. Find out more here.
Elena Strocchi
We have to thank her if this all began. She was responsible for coordinating the educational workshops addressed to high school students.
Lara Querciagrossa
She worked with us during the experimental lab and was one of the people in charge of collecting data.
Marco Fortini
The official photographer! He took great pictures of the experimental sections. Check out his amazing works here.
Chiara Camiletti
A good friend that helped us a lot during the whole work!