Abstract

For decades volcanologists have been using foods such as syrup and jelly as analogues for magma and rocks in laboratory experiments. Why foods? Because their properties are already well-characterised by food scientists, and they are readily available, inexpensive and safe materials. Perhaps because I often work with foods, even when I’m in the pub I can’t help taking a close look at the bubbles in my pint and the cracks in my bread crusts. Playing with food has even inspired new ideas for how to model volcanic eruptions. In this talk I will explain some volcanic processes through familiar drinks and foods, with emphasis on examples that have provided insights into my own research in volcanology.

Dr Rust completed her undergraduate degree at the University of Toronto and received her Masters from the University of British Columbia. She moved to the University of Oregon for her PhD and then returned to British Columbia again for her post-doctoral position. Now, she works at Bristo where she has been the past 8 years.