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
- The physics of the mouthfeel of caviar and other fish roe,
T. A. Vilgis,
Int. J. Gastron. Food Sci. 2020, 19, 100192.
https://doi.org/10.1016/j.ijgfs.2019.100192 - Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO),
B. L. Joshi, B. I. Zielbauer, T. A. Vilgis,
Foods 2020, 9, 327.
https://doi.org/10.3390/foods9030327 - Soft matter physics meets the culinary arts: From polymers to jellyfish,
M. T. Pedersen, T. A. Vilgis,
Int. J. Gastron. Food Sci. 2019, 16, 100135.
https://doi.org/10.1016/j.ijgfs.2019.100135 - Reinforcement of elastomers,
G. Heinrich, M. Klüppel, T. A.Vilgis,
Curr. Opin. Solid State Mater. Sci. 2002, 6, 195–203.
https://doi.org/10.1016/S1359-0286(02)00030-X - The tube model theory of rubber elasticity,
S. F. Edwards, T. A. Vilgis,
Rep. Prog. Phys. 1988, 51, 243.
https://doi.org/10.1088/0034-4885/51/2/003 - The effect of entanglements in rubber elasticity,
S. F. Edwards, T. A. Vilgis,
Polymer 1986, 27, 483–492.
https://doi.org/10.1016/0032-3861(86)90231-4
Selected Popular Science Publications (in German)
- Das Muster der Rose,
T. A. Vilgis,
Phys. Unserer Zeit 2018, 49, 98–98.
https://doi.org/10.1002/piuz.201870214 - Der Gastronaut: Erkundungen eines kochenden Physikers,
T. A. Vilgis,
Stiftung Warentest, 2018.
ISBN: 9783868514834 - Beizen: polare Wechselwirkungen und Wasserbindung,
T. A. Vilgis,
Phys. Unserer Zeit 2018, 49, 152–152.
https://doi.org/10.1002/piuz.201870314 - Pommes Soufflées: Ballonbildung unter Verdampfen,
T. A. Vilgis,
Phys. Unserer Zeit 2017, 48, 152–152.
https://doi.org/10.1002/piuz.201770314 - Garen unter Kristallisieren,
T. A. Vilgis,
Phys. Unserer Zeit 2017, 48, 255–255.
https://doi.org/10.1002/piuz.201770514 - Die Molekül-Küche: Physik und Chemie des feinen Geschmacks,
T. A. Vilgis,
Hirzel, 2008.
ISBN: 9783777613703 - Wissenschaft al dente: Naturwissenschaftliche Wunder in der Küche,
T. A. Vilgis,
Herder, 2007.
ISBN: 9783451057618
