Edible wafers need physics

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Abstract
The food industry is changing rapidly. What was once a high-labour, low-technology environment has become a highly automated mass-production business. In becoming so, the food industry can now present physicists with challenges equal to anything that they face in industries more usually associated with physics, such as electronics, instrumentation and power generation. First, the final product has to be eaten and enjoyed by the purchaser. This places great demands on taste, texture and hygiene. Second, the raw materials are always changing: every electron is identical, but every potato is different, while crisps are expected to remain the same.

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