On today’s episode, we chat with Abbey Thiel, a food scientist who wears many hats in the realm of academia and science communication. Currently, she's delving deeper into dairy processing and products as a postdoctoral researcher. She's also a science writer and content creator as "Abbey the Food Scientist".

Abbey also opens up about her transition into science communication through her YouTube channel. She started creating content during the isolating months of writing her PhD dissertation in the early days of the COVID-19 pandemic. Her channel quickly became a platform where she demystifies complex scientific concepts, such as pasteurization and bioengineered foods, making them accessible and understandable for the general public. Her clear explanations and engaging style have attracted a dedicated audience eager to learn about the science behind their food choices.

In our conversation, Abbey highlights the varying perspectives on controversial topics, like raw milk. She discusses the science supporting pasteurization and addresses common misconceptions, emphasizing the importance of making informed food choices based on accurate information. Abbey also touches on her current research in dairy products, including her innovative work with precision fermentation to produce animal-free dairy proteins. This episode offers a deep dive into the intersection of food science, consumer education, and the future of sustainable food production.

Guest Quote:

• * (00:33) Abbey’s Food Science Background
• * (04:35) Creating Content for Consumers
• * (05:33) Bioengineering and Pasterization
• * (13:08) Researching Dairy
• * (15:57) What KPI’s are important in Dairy?
• * (18:35) Bioactives in Raw Milk?
• *(20:14) The Salad Bar Incident: Willful Contamination
• *(24:01) Tracking Consumer Trends
• *(30:46) “Wingin It”

Today's episode is brought to you by Ancera, the company that gives poultry companies a birds eye view into their operations. Find out how Ancera is replacing opinions with objectivity at www.ancera.com.

Links:

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