Outstanding Science Meets Culinary Delight
Dr. Rainer Wild Prize Awarded to Prof. Dr. Thomas Vilgis
For his exceptional contributions in communicating scientific insights related to nutrition, taste, and texture, Prof. Dr. Thomas Vilgis from the Max Planck Institute for Polymer Research was honored with the Dr. Rainer Wild Prize by the Dr. Rainer Wild Foundation during a formal ceremony at the Berliner Freiheit.
Thomas Vilgis is regarded as one of the few who convincingly combine fundamental physical research with culinary curiosity. His interdisciplinary approach in the field of Soft Matter Food Science offers new perspectives on the processes involved in cooking, preparing, and enjoying food.
He is also well known beyond academic circles through books such as Biophysics of Nutrition and Wissenschaft al dente, in which he passionately and clearly explains what happens physically in the kitchen — and why good food is not just a matter of taste, but also of science.
The award recognizes the scientific achievements of Thomas Vilgis — and his special commitment to making complex scientific principles understandable within the context of everyday culinary experiences.
