Abigail Thiel

Dr. Abigail Thiel is a postdoctoral researcher at Wageningen University & Research's Department of Food Quality and Design, focusing on dairy processing and food structuring. She holds a PhD in Food Science from the University of Wisconsin-Madison (2020) and a B.S. in Food Science with Highest Distinction from the same university. Her research explores fat networks in dairy products, emulsion stability, and rheological properties. She previously taught food chemistry and manufacturing courses at UW-Madison and conducted visiting research at UNSW's Complex Fluids Group.

Her expertise spans food chemistry, dairy science, and food engineering, with specializations in emulsions, foams, and food structuring. Current projects include optimizing dairy processing techniques and exploring animal-free dairy alternatives. She maintains a strong focus on applying physical chemistry principles to food systems, particularly through computer simulations and experimental characterization of material behaviors.