Scientist > Prof. Thomas Vilgis

Prof. Thomas Vilgis

// holds a professorship from the University of Mainz and works at the Max Planck Institute for Polymer Research in the physics and chemistry of soft matter, including food systems

// Vilgis studied physics in Ulm, where he also received his doctorate in polymers and elastomer systems

// This was followed by postdoctoral work at the Cavendish Laboratory in Cambridge under Sir Sam Edwards

// His primary field of interest is the molecular properties of food systems and the multiscale physics of foodstuffs

// He is the author of many specialist publications and has authored several books on the subject of cooking and science

Contact: laborundmore@succidia.de

From fat droplets in plant cells to novel foods

Functional nanoparticles - von Dr Birgitta Zielbauer, Prof. Behic Mert, Prof. Thomas Vilgis

Occurring naturally in oilseeds, oleosomes are particles with special properties. Depending on the plant variety, their size ranges from microns down into the nanoscale. These particles, with their protein-functionalized surfaces, are structurally very stable indeed. This makes them relevant for fundamental research and pharmacology, and also for innovative applications in food science.