Abigail Thiel is a Food Scientist and YouTuber of ‘Abbey the Food Scientist’. She is a postdoctoral researcher at Wageningen University in the Netherlands, focusing on food quality and design, with a particular interest in ice cream microstructure, healthier fat alternatives, and sustainable food production. She joins The Drip to delve into the fascinating world of ice cream science, from its microstructure to the intricacies of creating healthier and more sustainable sweet treats.

In this episode, you’ll hear about:

• What are the ice cream terms "variegates" and "inclusions”?
• Understanding the healthier fats in ice cream.
• Creating a food science YouTube channel.
• Precision fermentation: milk proteins from yeast.

00:00 Ice Cream Texture Research Funding

03:48 Started YouTube During Covid Lockdown

08:40 Yeast-Based Milk Protein Production

12:50 Abby's Food Science Courses Online

15:31 Tackling Ice Cream Moisture Migration

16:36 "Mesmerizing Down Tempo Collaboration"

Jump to:

(00:53) How Abby started studying the science of ice cream through a USDA-funded project focusing on healthier fats.

(03:46) The difference between variegates and inclusions and their importance in ice cream.

(07:22) Balancing texture and health in food, and how it is a central theme in Abby's research.

(11:53) Abby's venture into YouTube during the COVID-19 lockdown.

(14:37) This episode’s song recommendation.

(15:28) This episode’s mantra.

Featured Artist and Song:

Liftoff by Adastra and Bethany Agustin

Links mentioned in this episode:

Abbey the Food Scientist – Website

Abbey the Food Scientist – YouTube

Abigail Thiel on LinkedIn

Wageningen University

Taylor Swift, music was chosen by Abigail Thiel

Connect with the show

AQUALAB

Zachary Cartwright, PhD