Gerard Liger-Belair

Gérard Liger-Belair was born in Beyrouth (Lebanon) in 1970. He received his PhD in Physical Sciences from Reims University, France, in 2001. He was appointed assistant professor in 2002, and full professor of Chemical Physics in 2007. He is presently the leader of the “Bubble Team” in Reims University.

He has been researching the physics and chemistry behind the bubbling properties of carbonated beverages (including champagne, sparkling wines, beers and fizzy waters) for several years. He is the author or co-author of more than one hundred articles and books upon the subject. He is the recipients of several scientific awards and recognitions, including the 2004 Award for Professional/Scholarly book in Physics from the Association of American Publishers for his book Uncorked, the science of champagne, published in 2004 by Princeton University Press. He also has a passion for micro-photography. His series of “bubble” photographs, at the juncture between pure Science and modern Art, have appeared in numerous exhibitions and art galleries. His current interests include the science of bubbles, foams and thin films, and their broad interdisciplinary applications.