Welcome to the Food Science Group of Prof. Thomas Vilgis

Welcome to the Food Science Group of Prof. Thomas Vilgis

The soft matter food physics group at the Max-Planck-Institute for Polymer Research emphasises research on soft matter properties of food and food-type model systems including gels, emulsions, hydrocolloids, natural nano particles in foods, oleosomes, proteins, starches, semi-solid foods…. The main goals are to understand the non-equilibrium, multiscale molecular processes of foods and food model systems. These aspects distinguish the Mainz “Foodies” from many other groups studying food science.

Latest books


Books of Thomas Vilgis
Books of Thomas Vilgis
Books of Thomas Vilgis
Books of Thomas Vilgis
Books of Thomas Vilgis
Books of Thomas Vilgis
Books of Thomas Vilgis

Selected Videos


Vier Fragen an Thomas Vilgis

Vier Fragen an Thomas Vilgis

Video December 01, 2020
In diesem Kurzinterview berichtet Thomas Vilgis, was ihn an FoodScience am Meisten interessiert und warum sich
Die Physik genussreicher weicher Materie: Lebensmittelphysik

Die Physik genussreicher weicher Materie: Lebensmittelphysik

Youtube-Video
Vortrag bei ARD Alpha Campus
Die Physik der Nudel

Die Physik der Nudel

Youtube-Video
Kochen bei "Wissen schmeckt"

Newest Scientific Publications

Alteration of the structural properties of inulin gels

Alteration of the structural properties of inulin gels

Food Hydrocolloids

Soft matter physics meets the culinary arts: From polymers to jellyfish

Soft matter physics meets the culinary arts: From polymers to jellyfish

International Journal of Gastronomy and Food Science

Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation

Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation

Journal of Food Engineering
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