Grups de recerca
22
oct
Col·loquis FMC: Giacomo Bartolucci
We are pleased to have Giacomo Bartolucci as our next speaker for the Colloquium which has the titile "The phase behaviour of Cacio e Pepe pasta sauce".
The phase behaviour of Cacio e Pepe pasta sauce
Dr. Giacomo Bartolucci
Department of Condensed Matter Physics & UBICS -- Universitat de Barcelona
The thermodynamics of liquid mixtures has recently received a new wave of enthusiasm caused by the discovery of membrane-less compartments in the cell cytoplasm. These compartments are believed to form via phase separation and are associated with several essential cell functions. Following this discovery, the fascinating idea by Oparin and Haldane that phase separation could have occurred in the primordial soup got reignited, suggesting a role for phase separation at the origin of life. In this colloquium, I will apply concepts from the thermodynamics of liquid mixtures to characterise the phase behaviour of a traditional pasta sauce, named Cacio e Pepe. For this extravagant project, my coworkers and I recently received the physics IG nobel prize. Therefore, I will take this opportunity to celebrate together and share some anecdotes about the prize and the ceremony.
Giacomo Bartolucci got his master degree in a joint programme between the University of Trento and SISSA in Trieste (Italy). After that, he did his Ph.D. at the Max Planck Institute for the Physics of Complex Systems in Dresden (Germany), working on phase separation with Christoph Weber and Frank Jülicher. Dr. Bartolucci is currently doing a postdoc on active nematics with Jaume Casademunt at the University of Barcelona, supported by the Juan de la Cierva programme. Beside his scientific activity, Dr. Bartolucci has got also a Conservatorio diploma in Saxophone.
