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.

Ph.D. in Food Science 6/2014-6/2020

University of Wisconsin-Madison, Dr. Hartel’s Lab

Research Focus: Characterizing partially-coalesced fat networks in dairy products to optimize processing, nutrition, and sensorial properties

Minor: Physical Chemistry of Surfaces

Visiting Scholar 8/2017-12/2017

University of New South Wales, Complex Fluids Group

Research Focus: Predicting the structure of partially-coalesced fat networks using computer simulation

B.S. in Food Science 9/2010-5/2014

University of Wisconsin-Madison

Honors: Graduated with Highest Distinction