Namedr. AE Thiel

Job details
OrganizationDepartment of Agrotechnology and Food Sciences
Organization UnitFood Quality and Design
Regular availability
Mo Tu We Th Fr


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.

Expert Profile
Social media
  Abigail Thiel on Linkedin
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  Abigail Thiel on YouTube

Key publications


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

  • FQD-80424 - MSc Thesis Food Quality and Design
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