Thomas A. Vilgis born in 1955 studied physics at the University of Ulm, where he also received his PhD in physics. He spent his postdoc time at the Cavendish Laboratory at Cambridge, UK. In 1990 he obtained his venia legendi from the University of Mainz and spent two years as directeur de recherche at the Institute Charles Sadron in Strasbourg during beginning of 1999 and end of 2000. In 1996 he was appointed as professor of theoretical physics at the Physics Department, University of Mainz. His main activities at the Max-Planck-Institute for Polymer Research, Mainz, have been the field of statistical mechanics of polymers and soft matter. Vilgis published about 300 research papers in peer reviewed journals, a monograph on nano composite materials, edited two books on material science. Since ten years Vilgis leads also an experimental ‘soft matter food science’ research group at Max-Planck-Institute for Polymer Research. He also wrote about 20 books (in German) on food and cooking, science of food, flavor / aroma pairing, cooking and culture. Vilgis is also co-editor of the semi-annually appearing “Journal Culinaire – culture and science of foods” (in German).
Contact: Thomas A. Vilgis