65th Birthday: Thomas A. Vilgis

65th Birthday: Thomas A. Vilgis

Author: ChemistryViews.org (Image credit: Max Planck Institute for Polymer Research)

Thomas A. Vilgis, Max Planck Institute (MPI) for Polymer Research, Mainz, Germany, celebrates his 65th birthday on July 9, 2020.

Vilgis’ research focuses on soft matter physics and soft-matter food science. His research interests include e.g., food physics, food chemistry, gels, natural nanoparticles (oleosomes), as well as aroma and taste compounds.

Thomas A. Vilgis studied physics and mathematics at the University of Ulm, Germany, where he received his Ph.D. in physics in 1984. He then worked as a postdoctoral researcher with Sir Samuel Edwards at the Cavendish Laboratory, Cambridge, UK, and as a guest scientist at Imperial College, London, UK. He completed his habilitation at the University of Mainz in 1990. He became Professor for Theoretical Physics there in 1996. From 1999 to 2000, he served as Research Director at the Institute Charles Sadron, Strasbourg, France.

Currently, Thomas Vilgis heads a group for statistical physics of soft matter systems at the MPI for Polymer Research. In 2008, he established an experimental soft-matter food science group there. In 2018, Vilgis was appointed as a regular Lecturer on food science and food physics at the University of Gießen, Germany. Vilgis also serves as Editor of the Journal Culinaire and has authored several books on the science of food and cooking.

Selected Scientific Publications

Selected Popular Science Publications (in German)



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