Thomas Michaels is an Assistant Professor of Soft and Living Matter Physics at ETH Zurich. His research explores complex systems theory in biology. Most of his current research is aimed at understanding how functional and pathological biomolecular aggregation processes are regulated in time and space in living systems. Thomas holds a master's degree in Physics and Mathematics from ETH Zurich and a Ph.D. in Biophysical Chemistry from the University of Cambridge. After a postdoc at Harvard University and an assistant professorship at University College London, he joined ETH Zurich in 2022.
Roland Baumann studied economics and Russian literature at the University of Zurich and went on to complete an advanced federal diploma in PR consulting. During his studies he worked as a consultant for a small business consultancy. Afterwards he joined the Swiss National Bank's communications department. Roland joined ETH Zurich Corporate Communications in May 2007 where he has held roles including Public Relations team leader. Since September 2016 he has been co-heading the Content team.
Especially in times of scepticism towards science, we believe it is important to engage with the public in their everyday lives. With the “Cook the Science” event series at ETH Zurich, we are doing just that.
Cooking is a great way to learn about science. We all enjoy food and when you start to think about it, science explains why recipes work in the way they do. Ever wondered why pizza dough has that amazing texture? Or, how you can cook an egg in a way that it always comes out perfectly? The answers lie in the basic principles of science, including thermodynamics, elasticity, chemistry, biology and physics.
With “Cook the Science”, we pursue two fundamental goals:
- Build trust in science and break down barriers by raising awareness of how science is related to daily life
- Popularise STEM topics – and specifically the research field of soft materials – among young people and attract them to get involved in the topic
The series was launched in autumn 2024. Together with well-known local chefs and food producers, Thomas presents the fascinating science behind cooking, from the basic physical and chemical properties of food to how these change during cooking.
The lectures take place in a lecture hall with around 400 seats. The three events per semester were fully booked within hours. Lecture recordings, which are available on YouTube, are also attracting a surprisingly high level of attention. Swiss national television reported on the series, as did the major daily newspapers.
At this presentation, Thomas and Roland will reveal the strategic thoughts behind this project and how they continuously adapted the successful format. And, of course, Thomas will be there to give a sample performance.
Presentation with Roland Baumann, Public Relations team leader and co-heading of he Content team at ETH Zurich