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 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.