プロフィール詳細

プロジェクトを作成

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Dr. Abigail T.に依頼

United States

Food Scientist | Science Communicator | Ghostwriting | YouTuber

プロフィール概要

As a Food Scientist with a PhD and extensive experience in both industry and academia, I specialize in food quality, ingredient functionality, and sustainable product development. I have a passion for creating innovative food solutions, focusing on improving nutritional profiles, sensory characteristics, and processing efficiency across a wide range of food products, including confections, dairy alternatives, and functional foods. My research has spanned several areas, from yeast-based dairy proteins and sustainable food technologies to confectionery formulations like gummies, chocolates, and caramel. At Wageningen University, I led groundbreaking research on yeast-made milk proteins, optimizing their texture, flavor, and stability in products like gouda, mozzarella, and yogurt—a project aimed at reducing the environmental impact of traditional dairy production. I have a strong background in product development, having worked with startups and multinational companies to reformulate products for market needs, such as developing a gummy dog treat for dogs recovering from dental surgery and lucuma ice cream rich in antioxidants for a health-conscious audience. In addition to my research roles, I have taught confectionery technology courses at the University of Wisconsin-Madison, where I shared best practices with professionals in the candy industry and mentored students in research design, proposal writing, and scientific communication. I have supervised PhD students, master’s students, and undergraduates, helping them hone their research skills and achieve success. As a consultant, I provide expert guidance to companies in the pet food, nutraceutical, and consumer goods industries, assisting with formulation, ingredient optimization, and process improvement. My work focuses on helping companies develop products that meet consumer needs, from quality control to regulatory compliance and market success.

専門分野

• ☆ Food Additives
• ☆ Nutrition Science
• ☆ Food Microbiology
• ☆ Food Sensory Analysis
• ☆ Food Preservation
• ☆ Food Safety
• ☆ Food Processing
• ☆ Dairy Science
• ☆ Food Chemistry
• ☆ Plant-Based Protein
• ☆ Vegetarian & Vegan Nutrition
• ☆ Food & Beverage Manufacturing
• ☆ Hypothesis
• ☆ Peer Review
• ☆ Research Methodology
• ☆ Video Production
• ☆ Instructional Webinars
• ☆ Skills Training
• ☆ Technical & Scientific Writing
• ☆ White Papers
• ☆ Textbook Content Writing
• ☆ Science Communication
• ☆ Scientific Proofreading & Editing
• ☆ Proofreading & Editing
• ☆ Creative Writing
• ☆ Course Content Writing
• ☆ Grant Writing
• ☆ Cosmetic & Skincare Formulation
• ☆ Hair Care Product Formulation
• ☆ Personal Care Product Formulation
• ☆ Cosmetic & Personal Care Product Manufacturing
• ☆ Herbal Products
• ☆ Nutraceuticals
• ☆ Supplements
• ☆ Essential Oils
• ☆ Consumer Products

サービス

• Writing
• Research
• Product Development

Writing Technical Writing, Copywriting, General Proofreading & Editing

Research Market Research, Scientific and Technical Research, Systematic Literature Review

Product Development Formulation, Recipe Development, Stability/Shelf Life Testing, Quality Assurance & Control (QA/QC), Concept Development, Product Launch Support, Prototyping

職務経験

Online Course Instructor

Abbey the Food Scientist

10月 2024 - 現在

Food Industry Consultant

Abbey the Food Scientist

7月 2023 - 現在

Project Manager

Wageningen University and Research Centre

1月 2022 - 現在

Postdoctoral Researcher

Wageningen University & Research

7月 2021 - 現在

Postdoctoral Researcher

Wageningen University and Research Centre

7月 2021 - 7月 2023

Research and Development Intern

Nestle

5月 2013 - 9月 2013

Quality and Manufacturing Intern

Dairiconcepts

5月 2012 - 9月 2012

学歴

PhD (Food Science)

University of Wisconsin–Madison

7月 2014 - 7月 2020

PhD in Food Science

University of Wisconsin-Madison

6月 2014 - 6月 2020

Bachelor's Degree in Food Science

University of Wisconsin-Madison

9月 2010 - 3月 2014

認定資格

• 認定資格の詳細は未入力です。

出版物

BOOK

(2023). Careers in Food Science: From Undergraduate to Professional . Springer International Publishing.

DISSERTATION THESIS

Thiel, A. (2020). Arrested Coalescence, Interfacial Phenomena and Stability of Oil-Water Emulsions. The University of Wisconsin-Madison .

JOURNAL ARTICLE

Abigail Thiel, Timothy Atherton, Patrick T. Spicer, Richard W. Hartel (2020). Aggregation in viscoelastic emulsion droplet gels with capillarity-driven rearrangements . Soft Matter.

A. E. Thiel, R. W. Hartel, P. T. Spicer, K. J. Hendrickson (2016). Coalescence Behavior of Pure and Natural Fat Droplets Characterized via Micromanipulation . Journal of the American Oil Chemists' Society.