Anna Andrys Email & Phone Number

Lund, Skåne County, Sweden

Launch of a new technology to the dairy industry

Lund, Sweden

Leading application, heat exchanger design and training globally for plate and spiral heat exchanger to Food and Water industries together with a team of seven highly skilled engineers. Industries covered are dairy, beverage, brewery, pharma, ethanol, sugar, starch, edible oil and municipal waste.

Sweden

Lund, Sweden

Project Manager for the implementation of a number of identified Work Process. Project Stage Gate process among other. Including project management, key stakeholder management, process documentation, communication management and training.

Lund, Sweden

Responsible for innovation, product and application development within the business area Functional Food. Develop and manage product offers for the food industry. Responsible for customer support and sales training.

Morrinsville, New Zealand

Responsible for daily operations, production planning, reporting and recruitment in the Cream Products Plant. Deputy factory manager in both operations and personnel related questions. Kept the responsibility for product specifications, new products and scale up trials.

Morrinsville, New Zealand

My responsibilities:- identify and champion existing process improvements, - assist in the commercialisation of new products- identify new processing opportunities.- report trial outcomes, carry out document changes and hand over to production.- assist in the Hazard analysis (HACCP) for new products and processes.- provide ongoing support for.

Lund, Sweden

Working as a project manager and a food technologist on technology development projects for the food industry. Developing both new and adapting already existing technologies from idea to hand-over to product development.

Master thesis with the title: The interactions between propylene glycol and water in starch systems. The aim was to increase knowledge on how the solvent interacts with for instance the emulsifier. I among other things measured surface tension on the batter and enzymatic analysis to determine the amount of solvent in the sponge cake. A collaboration.