Food Science and statistical physics of soft matter

Thomas A. Vilgis' main scientific directions:

bleis best

Theory Project

Statistical Physics of Soft Matter

Food Project

Food Science and Soft Matter


21. 05. 2014
Rheologie und Diffusionsverhalten in wässrigen Gelatinelösungen
Karina Seuser
stitut Physikalische Chemie

14:30 Kleiner Hörsaal 1.003

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

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

Smells of a modern world: positive or negative?

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

The flavour network: an introduction to computational gastronomy

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


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

Die Macht der Düfte
Vortrag im Rahmen der Reihe [polymer populär] mit
Prof. Dr. Dr. Dr. Hanns Hatt
Ruhr-Universität Bochum
19.00; Hermann-Staudinger-Hörsaal, 1.520

Micromechanics Models for Soft Solids including Damage
Public seminar by Dr. Maria Charalambides
Department of Mechanical Engineering
Imperial College London
14:30; Hermann-Staudinger-Hörsaal, 1.520