Dr. Abbey Thiel is a food scientist at Wageningen University in the Netherlands. As part of the Dairy Group, she researches projects looking into various types of alternatives to cow-made milk, including milk made by yeast. She is involved with both teaching and mentoring students in dairy classes and research projects in the food industry. Dr. Thiel is also a passionate science communicator and enjoys producing content for her YouTube channel and food science blog in her free time!

Read Interview: https://stemtothesky.org/interview/ab...

Learn More:
Dr. Thiel’s YouTube Channel:    / @abbeythefoodscientist  
Dr. Thiel’s blog:   / abbeythiel  
150 Food Science Questions Answered by Bryan Le: https://www.amazon.com/150-Food-Scien...
My Food Job Rocks Podcast: https://myfoodjobrocks.com/

Questions:
00:30 What sparked your interest in STEM and specifically in food science?
01:38 What was your experience like studying food science in college?
02:48 Can you tell us about your specialty within food science?
03:56 How does food culture differ between the US and the Netherlands?
05:48 What is a common misconception people have about food science?
06:45 What are some important considerations when developing a new food product?
07:41 Can you tell us about one of the projects you’re working on?
08:32 Could you describe a typical day in your life?
10:26 What is one thing you wish someone had told you before you became a food scientist?
11:10 What resources would you recommend for students to learn more about food science?
11:54 What advancements in food science do you hope to see in the future?

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