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.