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Physics World November 2016

Physics and food: How physics research is shaping how and what we eat

In this issue:
* Features: Make it snappy - why sound holds the secret to our appreciation of food
* Features: Potato to crisp - how PepsiCo uses physics to fine-tune production of our favourite snack
* Features: Tasty dream - how electric fields could create chocolate with less fat

Access the November issue digitally now.

For breaking news and multimedia, visit physicsworld.com

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