David Weitz

David A. Weitz serves as the Mallinckrodt Professor of Physics and Applied Physics at Harvard University, where he directs the Experimental Soft Condensed Matter Group and previously led the Materials Research Science and Engineering Center. His groundbreaking research spans soft matter physics, microfluidics, and biophysics, studying materials easily deformed by external forces or thermal fluctuations. As a master educator, he co-developed Harvard's popular "Science and Cooking" course, making complex physics accessible through culinary applications. His pioneering contributions include developing diffusing wave spectroscopy for studying opaque materials, advancing microrheology techniques for cellular studies, and revolutionizing microfluidics for applications ranging from drug discovery to COVID testing. His innovations have led to at least 25 startup companies and 65 patents, while his scientific impact is reflected in his remarkable h-index of 213. Beyond research, his leadership extends to co-directing the BASF Advanced Research Initiative and membership in prestigious institutions including the National Academy of Sciences, National Academy of Engineering, and Royal Society of Chemistry. His group combines fundamental physics with technological applications, using techniques from video analysis and light scattering to rheology and laser tweezing to probe the relationship between microscopic structure and bulk properties in both synthetic and biological materials.