Abigail Thiel, Ph.D. Email & Phone Number

I recently launched my first online course, Food Science for Beginners (https://bit.ly/FS4Beginners), designed to make learning food science easy and accessible. The course includes over 7 hours of video content covering essential topics like water, carbohydrates, lipids, and proteins in foods, as well as practical insights into extending shelf life and ensuring food safety.I also wrote an accompanying e-book specifically for beginners without a science background, making it easier to dive into food science concepts.With a PhD in food science and over 7 years of teaching experience at universities, I’m thrilled to bring this knowledge to a wider audience.

I LOVE teaching food science, so while I was locked down during the pandemic, I decided to start my own YouTube channel (instead of writing my PhD dissertation)! On my channel, I talk about why pineapple burns your tongue and how sparkling water causes you pain. I also explain how I got into food science and different career options. Subscribe to my channel if this sounds right up your alley!

I am responsible for coordinating a 2.5 million euro grant from the Dutch Research Council to produce milk proteins from yeast. This includes organizing a large group of professors, post docs, PhD students from various backgrounds such as food quality, bio-based research, and philosophy to achieve our common goal.

Wageningen, Gelderland, Netherlands

As a researcher in the Dairy Group, I'm involved in multiple projects that look into bovine milk, goats milk, human milk, and yeast-made milk. Beyond conducting research, I supervise bachelor's and master's thesis students as well as intern students in the food industry. I'm also heavily involved in teaching at Wageningen University including the three dairy classes offered (Food Chemistry & Physics, Food Science & Technology, and Milk in the Dairy Chain) and supervising group projects in Academic Consultancy Training and Case Studies in Product Design.

Whipped cream, whipped toppings, and ice cream all have unique textural, sensorial, and meltdown properties that make these products decadent. These attributes stem from the occurrence of arrested coalescence of fat globules, often called partial coalescence in the dairy industry, forming extensive networks within these aerated, dairy products. Unfortunately, arrested coalescence relies on fat, particularly saturated fat, to obtain the desired microstructure. My research is focused on studying the relationship between arrested coalescence and fat, in hopes of laying a foundation for reducing fat content in whipped foods, and creating nearly identical lower fat versions. A greater understanding of the underlying mechanisms behind arrested coalescence will allow food scientists to better control the microstructure of products where partially-coalesced fat networks are present. More importantly, this research will lead the movement towards healthier and more nutritious food.

Fremont, Mi

Madison, Wi

Bruce, Wi

Doctor Of Philosophy - Phd, Food Science

Visiting Scholar, Chemical Engineering

Bachelor Of Science (Bs), Food Science