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Gérard Liger-Belair

I studied Fundamental Physics in Paris VI University.
I was appointed Professor of Chemical Physics in Reims University in 2007. I have been researching the physics and chemistry behind the bubbling properties of carbonated beverages (including champagne, sparkling wines, beers and fizzy waters) for several years. My current interests include the science of bubbles, foams and thin films, and their broad interdisciplinary applications.


  • 2007–present
    Professeur, Université de Reims Champagne Ardennes