dr. AE (Abigail) Thiel
Biografie
Biografie
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.
Over
Personal information
Expertises
Voedselchemie, Voedselkwaliteit en -veiligheid, Voedingswetenschappen, Voedingswetenschappen en levensmiddelentechnologie, Levensmiddelentechnologie, Zuivelchemie, Zuivelwetenschap, Voedseltechniek, Voedselproducten, Voedselkwaliteit, Voedingsmiddelen, Emulsies, Voedselemulsies, Voedselschuimen, Voedsel, Structurering van voedsel
Onderafdeling
Food Quality and Design