{"id":7,"date":"2019-11-24T16:03:14","date_gmt":"2019-11-24T16:03:14","guid":{"rendered":"https:\/\/spheresmoleculargastronomy.netsons.org\/?page_id=7"},"modified":"2019-11-24T19:07:25","modified_gmt":"2019-11-24T19:07:25","slug":"chi-siamo","status":"publish","type":"page","link":"https:\/\/spheresmoleculargastronomy.netsons.org\/?page_id=7","title":{"rendered":"Who we are"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">We are a group of people working (almost all of us) at Bologna University and loving Molecular Gastronomy. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Roberto Berardi<\/em><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/spheresmoleculargastronomy.netsons.org\/wp-content\/uploads\/2019\/11\/bebo-portrait-13aug2014-683x1024.jpg\" alt=\"\" class=\"wp-image-59\" width=\"112\" height=\"167\" srcset=\"https:\/\/spheresmoleculargastronomy.netsons.org\/wp-content\/uploads\/2019\/11\/bebo-portrait-13aug2014-683x1024.jpg 683w, https:\/\/spheresmoleculargastronomy.netsons.org\/wp-content\/uploads\/2019\/11\/bebo-portrait-13aug2014-200x300.jpg 200w, https:\/\/spheresmoleculargastronomy.netsons.org\/wp-content\/uploads\/2019\/11\/bebo-portrait-13aug2014-768x1152.jpg 768w, https:\/\/spheresmoleculargastronomy.netsons.org\/wp-content\/uploads\/2019\/11\/bebo-portrait-13aug2014-1024x1536.jpg 1024w, https:\/\/spheresmoleculargastronomy.netsons.org\/wp-content\/uploads\/2019\/11\/bebo-portrait-13aug2014-1365x2048.jpg 1365w, https:\/\/spheresmoleculargastronomy.netsons.org\/wp-content\/uploads\/2019\/11\/bebo-portrait-13aug2014-scaled.jpg 1707w\" sizes=\"auto, (max-width: 112px) 100vw, 112px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> Visit his site <a href=\"http:\/\/robertoberardi.fci.unibo.it\/\">here<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Alberto Arcioni<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The &#8220;experimental&#8221; mind of the &#8220;experiment&#8221;. He wrote most of the chapter along with Lorenzo. He is Associate Professor in Physical Chemistry. Find out more about him <a href=\"https:\/\/www.unibo.it\/sitoweb\/alberto.arcioni\">here<\/a>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Lorenzo Soprani<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The &#8220;lab man&#8221;: he carried on most of the experiments and teach us what to do. He is now a PhD student. Find out more <a href=\"https:\/\/www.unibo.it\/sitoweb\/lorenzo.soprani4\/en\">here<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Silvia Orlandi<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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 <a href=\"https:\/\/www.unibo.it\/sitoweb\/s.orlandi\">here<\/a>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Silvia Cristofaro<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">She helped a <em>lot <\/em>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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Luca Muccioli<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">He is the official supervisor of the work: his suggestions made our work shine. He is Associate Professor in Computational Chemistry. Find out more <a href=\"https:\/\/www.unibo.it\/sitoweb\/luca.muccioli\">here<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Elena Strocchi<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We have to thank her if this all began. She was responsible for coordinating the educational workshops addressed to high school students. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Lara Querciagrossa<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">She worked with us during the experimental lab and was one of the people in charge of collecting data. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Marco Fortini<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The official photographer! He took great pictures of the experimental sections. Check out his amazing works <a href=\"http:\/\/www.marcofortini.com\/\">here<\/a>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Chiara Camiletti<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A good friend that helped us a lot during the whole work!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-7","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/spheresmoleculargastronomy.netsons.org\/index.php?rest_route=\/wp\/v2\/pages\/7","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spheresmoleculargastronomy.netsons.org\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/spheresmoleculargastronomy.netsons.org\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/spheresmoleculargastronomy.netsons.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/spheresmoleculargastronomy.netsons.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7"}],"version-history":[{"count":10,"href":"https:\/\/spheresmoleculargastronomy.netsons.org\/index.php?rest_route=\/wp\/v2\/pages\/7\/revisions"}],"predecessor-version":[{"id":103,"href":"https:\/\/spheresmoleculargastronomy.netsons.org\/index.php?rest_route=\/wp\/v2\/pages\/7\/revisions\/103"}],"wp:attachment":[{"href":"https:\/\/spheresmoleculargastronomy.netsons.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}