In 2008 he established an experimental „soft matter food science” (food physics, physical chemistry of food systems, modelling) group at the Max-Planck-Institute. In 2018 Vilgis was appointed for regular lectureships on food science / food physics at the Justus-Liebig-University Giessen.
Vilgis authored and co-authored more than 300 peer-reviewed scientific articles, edited two books on material science (rubbers). He is also author of more than 20 popular books on scientific aspects of food, science of cooking and molecular gastronomy. Vilgis is also editor of the Journal Culinaire (Zeitschrift für Kultur und Wissenschaft des Essens).