Andrew Christenson

Engineer at VitaKey Inc.
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Contact Information
us****@****om
(386) 825-5501
Languages
  • German Limited working proficiency
  • English Native or bilingual proficiency
  • Norwegian Limited working proficiency

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Bio

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Credentials

  • Master of Science in Food Science
    North Carolina State University
    May, 2022
    - Nov, 2024
  • Lean Six Sigma Yellow Belt Certification
    Ira A. Fulton Schools of Engineering at Arizona State University
    Oct, 2021
    - Nov, 2024

Experience

    • United States
    • Biotechnology
    • 1 - 100 Employee
    • Engineer
      • Jul 2022 - Present

    • United States
    • Food and Beverage Services
    • Research And Development Intern
      • Mar 2022 - May 2022

    • United States
    • Higher Education
    • 700 & Above Employee
    • Graduate Research Assistant
      • Jan 2020 - Dec 2021

      • Relating interfacial and structural characteristics of whey protein aggregates to emulsion stability • Manufactured Pickering emulsions from three (3) distinct whey protein aggregate morphologies• Quantified interfacial properties such as particle diameter, zeta-potential, hydrophobicity, etc.• Operated spray dryer, rheometer, high-pressure homogenizer, fluorimeter, and spectrometer• Perform statistical analysis and present research at national conferences

    • Graduate Teaching Assistant
      • Aug 2020 - Dec 2020

      • Instructed graduate and undergraduate food chemistry laboratory • Tutored students weekly on conceptual questions and understanding of food chemistry

    • United States
    • Food and Beverage Manufacturing
    • 700 & Above Employee
    • Cheese R&D Intern
      • Jun 2020 - Aug 2020

      • Investigated impact of non-starter lactic acid bacteria (NSLABs) on cracks/slits in aged cheddar • Correlated data from bio-protective samples using HPLC, bacterial enumeration, and imaging • Operated equipment including cheese vats, whey analyzer, shredder, stomacher, and slicers • Conceptualized A2-cheese product and performed preliminary benchtop prototyping and sensory analysis • Drafted standard operating procedures (SOPs) for new and existing experiments • Investigated impact of non-starter lactic acid bacteria (NSLABs) on cracks/slits in aged cheddar • Correlated data from bio-protective samples using HPLC, bacterial enumeration, and imaging • Operated equipment including cheese vats, whey analyzer, shredder, stomacher, and slicers • Conceptualized A2-cheese product and performed preliminary benchtop prototyping and sensory analysis • Drafted standard operating procedures (SOPs) for new and existing experiments

    • United States
    • Higher Education
    • 700 & Above Employee
    • Graduate Research Assistant in Dairy Proteins
      • Aug 2019 - Dec 2019

    • United States
    • Consumer Services
    • 700 & Above Employee
    • Market-Based Flatware Enhancements Research Technician
      • Jan 2019 - May 2019

      • Liaison between Libbey Inc. and Michigan Technological University • Improving customer eating experience by developing anti-scratch, antimicrobial dinnerware • Identifying ideal materials, coatings and manufacturing processes through literature review and experimentation in conjunction with Michigan Technological University • Documented relevant design constraints related to performance, market tolerance and modern practices • Presented recommended coatings and processes to corporate sponsor in professional setting Show less

    • United States
    • Higher Education
    • 700 & Above Employee
    • Barista
      • Sep 2015 - May 2019

      • Interpersonal skills, communication, following instructions, time management

    • Undergraduate Research Assistant in Biofuels Engineering
      • Aug 2016 - Jan 2018

      • Work with small team on the integration of molecular imaging and dynamic modeling to investigate interactions between lignocellulosic fine structure from hydrolytic enzymes and interactions with enzymes during biomass hydrolysis• Prepare chemical standard solution for dilute acid hydrolysis and collect biomass product from samples for HPLC analysis

    • United States
    • Glass, Ceramics & Concrete
    • 1 - 100 Employee
    • Chemical Engineering Intern
      • May 2018 - Sep 2018

      • Reduced product inconsistencies through small-scale process replication and experimentation • Remediated solid waste through EPA-compliant discovery of alternative uses • Decreased lime usage by 15% and increased water treatment efficiency through design of new eductor mixing system • Regulated ammonium bifluoride tank temperature through designing and implementation of heat exchanger • Evolved chemical safety skills and understanding of the professional work environment • Reduced product inconsistencies through small-scale process replication and experimentation • Remediated solid waste through EPA-compliant discovery of alternative uses • Decreased lime usage by 15% and increased water treatment efficiency through design of new eductor mixing system • Regulated ammonium bifluoride tank temperature through designing and implementation of heat exchanger • Evolved chemical safety skills and understanding of the professional work environment

    • nanoMAG Hockey Blade Technician
      • Jan 2018 - May 2018

      Implement optimized construction processes, using safe laboratory techniques, for the prepping and curing of carbon-fiber hockey blade molds using nanoMAG material. Collaborate with small team to assess quality of prototypes and revise process strategies to achieve desired outcome. Implement optimized construction processes, using safe laboratory techniques, for the prepping and curing of carbon-fiber hockey blade molds using nanoMAG material. Collaborate with small team to assess quality of prototypes and revise process strategies to achieve desired outcome.

Education

  • Michigan Technological University
    Bachelor of Science - BS, Chemical Engineering
    2015 - 2019
  • North Carolina State University
    Master of Science - MS, Food Science
    2020 - 2022

Community

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