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Thomas Vilgis
Phone:+49 6131 379 143

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News and Events

06.11.2015
Minisymposium: Soft matter, food and beyond
14:30 Hermann-Staudinger-Hörsaal, 1.520

11.09.2015
Weck, Worscht und Woi: Wissen genießen
17:00 Mainzer Rathaus

26.08.2015
Characterization of Food Texture: Bulk Mechanics & Acoustics
Solange Sanahuja
TUM Weihenstephan

13:30 Kleiner Hörsaal 1.003

21.05.2014
Rheologie und Diffusionsverhalten in wässrigen Gelatinelösungen
Karina Seuser
In
stitut Physikalische Chemie

14:30 Kleiner Hörsaal 1.003

29.07.2013
Psychological consequences of a nice meal
Prof. Dr. Werner Sommer
Humboldt-University Berlin
14:30 Staudinger Lecture Hall

09.07.2013
Understanding Cuisine - how a look on history of cuisine offers new perspectives on contemporary fine dining
Felix Bröcker, B.A.
MPI for Polymer Research / University of Francfort
14:30 Staudinger Lecture Hall

18.06.2013
Smells of a modern world: positive or negative?

Prof. Dr. Andrea Büttner
Fraunhofer IVV, Freising
14:30 Staudinger Lecture Hall

23.04.2013
The flavour network: an introduction to computational gastronomy

Dr. Sebastian Ahnert
TCM, Cavendish Laboratory, UK
14:30 Staudinger Lecture Hall

15.01.2013

Mechanisms of plasticization and antiplasticization by water and implications for food technology
Dr. Job Ubbink

Food Concept & Physical Design, Switzerland & University of Bristol, UK

14:30; Hermann-Staudinger-Hörsaal, 1.520

Prof. Dr. Thomas A. Vilgis

Food science and statistical physics of soft matter

 
 
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