dr. AE (Abigail) Thiel

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Dr. Thiel received her PhD from the University of Wisconsin-Madison in June 2020 where she studied how fat networks within dairy foods like whipped cream and ice cream can alter sensorial and rheological properties.

From June 2020-2021, Dr. Thiel has been teaching at her alma-mater and working with 4th year students on their research projects. She also was responsible for instructing the following classes: food chemistry, food manufacturing, food functionality, and senior seminar.

Dr. Thiel will be joining the chair group Food Quality and Design as a postdoctoral researcher with the dairy team. She will begin research in the area of dairy processing.

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Availability	Mon Morning Available Afternoon Available Tue Morning Available Afternoon Available Wed Morning Available Afternoon Available Thu Morning Available Afternoon Available Fri Morning Available Afternoon Available Available not available
Organisation	Wageningen University & Research
Subdivision	Food Quality and Design
Expertise	Food chemistry, Food quality and safety, Food sciences, Food sciences and technology, Food technology, Dairy chemistry, Dairy science, Food engineering, Food products, Foods, Emulsions, Food emulsions, Food foams, Food structuring