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X-WR-CALDESC:Évènements pour Chimie ParisTech - PSL
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DTSTART;TZID=Europe/Paris:20251103T080000
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DTSTAMP:20251103T144855Z
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UID:28430-1762156800-1765818000@www.chimieparistech.psl.eu
SUMMARY:Ma thèse en 180 secondes – Édition 2026
DESCRIPTION:Résumer plusieurs années de recherche en seulement trois minutes\, de manière claire et divertissante\, devant un jury d’experts et un public non spécialisé : tel est le défi proposé aux doctorantes et doctorants de l’Université PSL dans le cadre du concours international Ma thèse en 180 secondes. \n \nUne formation sur mesure. Ce concours constitue bien plus qu’une simple prestation publique : il permet aux doctorantes et doctorants de perfectionner leur capacité à expliquer et transmettre leur recherche de manière accessible. Cette démarche renforce les échanges avec le grand public et accroît la visibilité de leurs travaux. Afin de maximiser leurs chances de réussite\, le Collège doctoral de l’Université PSL propose aux candidats une formation dédiée et un accompagnement sur mesure en vue de leur préparation au concours. \nLa formation s’intitule « Communiquer clairement et avec impact sur son doctorat face à un public non expert et se préparer à MT180 » et se déroulera sur 3 jours. \nInscriptions ouvertes jusqu’au 15 décembre 2025. \nToutes les informations ici. 
URL:https://www.chimieparistech.psl.eu/evenement-agenda/ma-these-en-180-secondes-edition-2026/
CATEGORIES:Evénement
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DTSTART;TZID=Europe/Paris:20251120T110000
DTEND;TZID=Europe/Paris:20251120T130000
DTSTAMP:20251117T095820Z
CREATED:20251117T095820Z
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UID:28626-1763636400-1763643600@www.chimieparistech.psl.eu
SUMMARY:Séminaire Programme Gradué Chimie PSL
DESCRIPTION:The Gulliver seminar this week will be on Thursday 20th at 1100 and will be given by Emanuela Zaccarelli\, La Sapienza\, Roma. Please note the unusual day.The title of Emanuela’s talk is « Numerical simulations of monomer-resolved microgels up to ultra-dense conditions” and the abstract is below.This seminar will take place at the Gulliver seminar room C1.62.Numerical simulations of monomer-resolved microgels up to ultra-dense conditionsI will describe results of extended computer simulations of realistic microgels at different packing fractions\, identifying the three main mechanisms by which they respond to crowding: shrinking\, deformation and interpenetration. The evolution of structure and dynamics of the suspension will be analyzed and compared to existing effective models such as the Hertzian potential. I will also compare regularly crosslinked microgels with ultra-low-crosslinked ones\, showing important differences between the two systems.
URL:https://www.chimieparistech.psl.eu/evenement-agenda/seminaire-programme-gradue-chimie-psl-172/
LOCATION:ESPCI Paris\, 10 Rue Vauquelin\, Paris\, 75005\, France
CATEGORIES:Séminaire
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DTSTART;TZID=Europe/Paris:20251120T140000
DTEND;TZID=Europe/Paris:20251120T163000
DTSTAMP:20251118T100731Z
CREATED:20251118T100731Z
LAST-MODIFIED:20251118T100731Z
UID:28632-1763647200-1763656200@www.chimieparistech.psl.eu
SUMMARY:Séminaire Programme Gradué Chimie PSL
DESCRIPTION:This week Thursday November 20\, we will have the pleasure to host Vivek Sharma (University of Illinois Chicago) for a SIMM Seminar « Engineering Plant-based Food Emulsions and Foams: Mayo to Milk ». The seminar will take place at 2 pm in Amphi Charpak. \nEngineering Plant-based Food Emulsions and Foams: Mayo to Milk \n\n\n\nThe success and suitability of plant-based emulsions as sustainable\, palatable\, and healthy substitutes are tied to their ability to emulate the properties\, processing\, and functionalities of animal-based products. We translate several challenges underlying the design\, manufacturing\, and consumption of plant-based emulsions into fundamental quests in soft matter physics and rheology. We characterize the ingredient-dependent differences in flow behavior of animal and plant-based emulsions\, with milk representing dilute and mayo jammed-dense emulsions\, respectively. The presence of macromolecular additives like polysaccharides and proteins in suspending fluid and interfaces of plant-based emulsions makes their response non-Newtonian. The extensional and interfacial flows influence the emulsification\, emulsion stability\, and shear rheology. At the macroscale level\, the extensional rheology response of the emulsions impacts many processing operations and sensory perception of texture\, mouthfeel\, and apparent thickness\, stretchiness\, or stringiness. However\, there is a clear lack of appropriate extensional rheology characterization techniques\, and a limited understanding of macromolecular or drop/particle microphysics that sets the rheological response and processability. We develop experimental protocols for characterizing the influence of ingredients like proteins and polysaccharides on shear rheology and extensionally dominated interfacial flows in pinching necks and draining films. By visualizing and analyzing flows in pinching necks created using dripping\, dipping\, dripping-onto-substrate (DoS) rheometry\, and stretching bridges like in the tack test\, we characterize the extensional rheology response relevant for processing and applications. We show that a deeper understanding of ingredient-dependent emulsion rheology\, shelf-life\, and consumer perception involves a joyous odyssey into the physics and mathematics of self-similarity\, finite-time singularity in free-surface flows\, colloidal interactions\, coalescence and lubrication flows\, pinching and spreading kinetics\, stretched polymer physics\, protein science\, and scaling theory or dimensional analysis
URL:https://www.chimieparistech.psl.eu/evenement-agenda/seminaire-programme-gradue-chimie-psl-173/
LOCATION:amphi Charpak\, ESPCI Paris-PSL
CATEGORIES:Séminaire
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