Responsible for the analysis of COVID-19 PCR test results from different Europe centers with the aid of Artificial Intelligence (AI) solutions. Tasks included:• Independent report and data analysis of COVID-19 RT-qPCR results• Documentation of results and supporting laboratory, medical and customer service staff with reporting results• Following quality and standard measures according to International standards (ISO/CAP/CLIA)• Communication with the laboratory concerning feedback and troubleshooting in the data analysis software• Involved in QM related topics for CAP/CLIA certifications• Responsible for training new employees

Responsible for the execution of innovation projects with focus in new product development (NPD) for food, feed and fermentation areas. Tasks included:• Organization of trials in the lab, pilot plant & production, including literature research, planning, set-up, execution, analysis and documentation• Conduction of bio- and chemical, microbiological and enzymatic experiments involving carbohydrates, proteins and nucleotides in lab and pilot-scale for NPD• Development and optimisation of processes, scale-up, technology transfer to factory and monitoring trials in production scale• Downstream processing in lab and pilot scale (UHT, spray and freeze dryer, evaporation, filtration)• Implementation and launch of new devices; responsible for ordering required materials and equipment• Definition of standard operating procedures (SOPs) and responsible of safety/working procedures trainings• Presentation of the projects within the R&D department as well as non-scientific departments, external collaborators and customers

Intern in the R&D department (Biocatalysis area) focusing on new product development (NPD) for food, feed and fermentation application areas. Work used as basis for Master’s Thesis final project. Tasks included:▪ Lab work such as biochemical and chemical characterisation and enzymology▪ Pilot plan work such as UHT and Spray dryer▪ Participation in tasting of products derived from yeast extract and classification according to taste▪ Bi-weekly presentations

▪ Customer service on food distribution area▪ Contact with very different customers types▪ Checkout operator▪ Collaboration with storage and replacement section▪ Cleaning and store organization