Michael Brenner is the Glover Professor of Applied Mathematics and Applied Physics, and Harvard College Professor at the John A. Paulson School of Engineering and Applied Sciences. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague David Weitz and chef Ferran Adrià. His research uses mathematics to examine a wide variety of problems in science and engineering, ranging from understanding the shapes of bird beaks, whale flippers and fungal spores, to finding the principles for designing materials that can assemble themselves, to answering ordinary questions about daily life, such as why a droplet of fluid splashes when it collides with a solid surface.
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