Professor Peter Barham’s original research interests were with the crystallization of very long molecules (polymers). Particularly fascinating is how these molecules can rearrange themselves when a molten polymer is solidified; in the liquid state the molecules are quite random (rather like many balls of wool after a lot of kittens have played with them), but on solidification the molecules become highly ordered and form beautiful crystals.

Peter has been fortunate in his career since he has been able to combine his profession with his personal interests, namely penguins and the science of food. Molecular gastronomy is a new emerging science where scientists from all disciplines can collaborate in the attempt to understand what makes food delicious.

He has collaborated with the fat duck Professor Peter Barham’s original research interests were with the crystallization of very long molecules (polymers). Particularly fascinating is how these molecules can rearrange themselves when a molten polymer is solidified; in the liquid state the molecules are quite random (rather like many balls of wool after a lot of kittens have played with them), but on solidification the molecules become highly ordered and form beautiful crystals. Peter has been fortunate in his career since he has been able to combine his profession with his personal interests, namely penguins and the science of food. Molecular gastronomy is a new emerging science where scientists from all disciplines can collaborate in the attempt to understand what makes food delicious. He has collaborated with the fat duck