The German physicist focuses his research on soft matter. Thomas Vilgis is senior scientist at the Max-Planck-Institute for Polymer Research leading a group for statistical physics of soft matter systems. He authored and co-authored more than 300 peer-reviewed scientific articles and edited two books on material science (rubbers). He is also the author of more than 20 popular books on scientific aspects of food, science of cooking and molecular gastronomy. Vilgis is also editor of the Journal Culinaire.
Physics in food
“You feel almost everything in the mouth”. Physicist Thomas Vilgis, who focuses his research on soft matter, exposes part of his work at #GastronomyShapers.