Abigail Thiel, Ph.D. Email and Phone Number
Abigail Thiel, Ph.D. work email
- Valid
- Valid
Abigail Thiel, Ph.D. personal email
I'm a food scientist by PhD, a science writer, and a YouTuber.During my PhD work, I researched the structure of ice cream and the importance of the fat networks within frozen desserts. It was here that I learned to look at food molecule by molecule instead of what can be seen with the naked eye. And by taking this microscopic approach, you can discover how the structure of food impacts everything from taste to texture.Currently I'm a post doctoral researcher studying dairy processing and products at Wageningen University. I'm also involved in teaching several college-level classes on topics varying from food chemistry to dairy science and technology.Beyond research, I enjoy being a science communicator. While I was pursuing my PhD, I felt like I needed a creative outlet and started my blog on Medium called "Food Science Fusion." Here, I translate food science topics so that anyone can understand and appreciate the science behind the food we eat. It's a fun way for my to share my fascination with food science.A couple of years later, my YouTube channel "Abbey the Food Scientist" became a natural extension of my blog. Similar to my writing, my YouTube channel shares fun tidbits about food, explains the science behind some of your most beloved dishes, and dives into what a food scientist does. You can also find me on:Website: abbeythefoodcientist.comBlog: https://abbeythiel.medium.comYouTube: https://www.youtube.com/channel/UCsb26ITnYA28h6FebnuzcWABookshlf: https://bookshlf.com/user/aethielTwitter: @abbey_thiel
Wageningen University & Research
View-
Course Instructor- Food Science For BeginnersAbbey The Food Scientist Oct 2024 - PresentI 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.
-
Food Science YoutuberAbbey The Food Scientist Mar 2020 - PresentI 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!
-
Project ManagerWageningen University & Research Jan 2023 - PresentI 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. -
Postdoctoral ResearcherWageningen University & Research Jul 2021 - Jul 2023Wageningen, Gelderland, NetherlandsAs 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.
-
LecturerUniversity Of Wisconsin-Madison Jul 2020 - Jul 2021 -
Phd CandidateUniversity Of Wisconsin-Madison Jun 2014 - Jun 2020Whipped 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.
-
Product Development InternNestlé S.A. May 2013 - Aug 2013Fremont, Mi -
Research AssistantMicrobiology Lab Sep 2012 - May 2013Madison, Wi
-
Processing/ Manufacturing InternDairiconcepts May 2012 - Aug 2012Bruce, Wi
Abigail Thiel, Ph.D. Skills
Abigail Thiel, Ph.D. Education Details
-
Food Science
-
Food Science
Frequently Asked Questions about Abigail Thiel, Ph.D.
What company does Abigail Thiel, Ph.D. work for?
Abigail Thiel, Ph.D. works for Wageningen University & Research
What is Abigail Thiel, Ph.D.'s role at the current company?
Abigail Thiel, Ph.D.'s current role is Researcher | Project Manager | YouTuber | Science Communicator.
What is Abigail Thiel, Ph.D.'s email address?
Abigail Thiel, Ph.D.'s email address is ab****@****enur.nl
What schools did Abigail Thiel, Ph.D. attend?
Abigail Thiel, Ph.D. attended University Of Wisconsin-Madison, Unsw, University Of Wisconsin-Madison.
What skills is Abigail Thiel, Ph.D. known for?
Abigail Thiel, Ph.D. has skills like Food Science, Food Industry, Food Processing, Food Safety, Food, Product Development, Food Technology, Sensory Evaluation, Dairy, Food Microbiology, Microsoft Excel, Quality Assurance.
Free Chrome Extension
Find emails, phones & company data instantly
Aero Online
Your AI prospecting assistant
Select data to include:
0 records × $0.02 per record
Download 750 million emails and 100 million phone numbers
Access emails and phone numbers of over 750 million business users. Instantly download verified profiles using 20+ filters, including location, job title, company, function, and industry.
Start your free trial