andrius daugintis
Quality Control Assistant at SparMED ApS
quality control
reliable focused msc food technology student interest quality hygiene control food industry . background planning manufacturing beverage product enriched practical theoretical skill act internal auditor food safety quality .
SparMED ApS
https://dk.linkedin.com/company/sparmed-aps
Denmark
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Quality Control Assistant
Arla Foods
https://dk.linkedin.com/company/arla-foods
DTU Master Thesis student in collaboration with Arla Foods.

Investigating vitamin K content in different types of cheese samples.
Contributing to establishment of phylloquinone and menaquinone
content in Danish cheeses.

Hands on experience on vitamin K extraction, LC-ESI-MS/MS
methods.
Lyngby Tårbæk, Capital Region, Denmark
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DTU Master Thesis Student
Arla Foods
https://dk.linkedin.com/company/arla-foods
Special course DTU student in collaboration with Arla Foods.

Participating on development of non-complex, rapid, low-cost and amplification-compatible methods to purify DNA from prokaryotic organisms in milk and cheese samples. 

Establishing on workable protocols for DNA extraction.
Copenhagen Metropolitan Area
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DTU Special Course Student
Tarusku Brewery
Modifying and improving existing recipes (ingredient replacement, recipe correction etc.) for 12 beer variations.

Monitoring usage and re-ordering of raw materials. Building relationships with possible raw material suppliers. 

Ensuring that strict hygiene food safety standards are met and complying with GMP. Controlling Hazard Analysis and Critical Control Points (HACCP) program. 

Laboratory management. Testing and analyzing beer samples (acidity, alcohol volume, dry matter, original extract and color) according to LST 1990, LST 1572 and LST 1490 standards.

Collaborating with Lithuanian Food and Veterinary Service. Managing internal and external audits.

Dealing with customer complaints investigating possible product or production issues.

Closely working and managing food production staff including brewers, packaging specialists and cleaning personnel. Controlling proper beer fermentation processes and compiling, checking and approving product specifications and labelling.
Panevezys, Lithuania
Food Technologist and Laboratory Manager
National Food and Veterinary Risk Assessment Institute
Practically using Spectrometric, Potentiometric, Refractometric, Gravimetric and Kjeldahl methods for quality control of food and water.

Performing quality control testing following international standards for water quality (LST EN 27888, LST ISO 7150-1, LST ISO 7890-3, LST EN ISO 7887, LST EN ISO 8467), food quality (LST EN 1988-2) and local standards for honey and animal feed quality.
Kaunas, Lithuania
Food and Water Quality Control Intern
Stumbras
https://dk.linkedin.com/company/stumbras
Learning of mass production and assembly lines. 

Learning and ensuring labelling compliance for produced products. 

Actively participating in production work.
Kaunas, Lithuania
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Summer Intern
Master's degree
Food Technology and Processing
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DTU - Technical University of Denmark
https://dk.linkedin.com/school/technical-university-of-denmark/
Bachelor's degree
Biochemistry
Lithuanian University of Health Sciences
Siauliai university gymnasium
Vitamin K is a fat-soluble group of vitamers consisting of phylloquinone (PK) and menaquinones (MKs). To date, only a daily reference intake for PK is set; however, in the last decade, research studying the correlation between MKs intake and improvement of health in regards to cardiovascular diseases, bone metabolism, and chronic kidney disease has been conducted. MKs are synthesised by bacteria in the fermentation process of foods, e.g., cheeses. The content and bioaccessibility of vitamin K vitamers (PK, MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, and MK-10) were assessed in eight different cheese products differing in ripening time, starter culture, fat content, and water content. The bioaccessibility was assessed using the static in vitro digestion model INFOGEST 2.0. Variation of the vitamin K content (<0.5 μg/100 g-32 μg/100 g) and of the vitamin K bioaccessibility (6.4-80%) was observed. A longer ripening time did not necessarily result in an increase of MKs. These results indicate that the vitamin K content and bioaccessibility differs significantly between different cheese products, and the ripening time, starter culture, fat content, and water content cannot explain this difference.
Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese
MDPI
https://www.mdpi.com/2304-8158/10/12/2938
https://dk.linkedin.com/in/francisca-alves-9447581bb
København
Francisca Alves
MSc student in Bioinformatics
https://dk.linkedin.com/in/valeria-goffert-573297175
København
Valeria Goffert
MSc Bioinformatics student (Computational Biology specialization)
https://dk.linkedin.com/in/brede-aksdal-s%C3%B8rland-0b50a31b6
København
Brede Aksdal Sørland
MSc Bioinformatics Student at the University of Copenhagen
https://dk.linkedin.com/in/natalie-hoidal-380108b4
København
Natalie Hoidal
MSc student at University of Copenhagen
https://dk.linkedin.com/in/jilong-ma-22760b1aa
Århus
Jilong Ma
Bioinformatics, Population Genetics, Evolution of Sociality in the Social Spiders
https://es.linkedin.com/in/rogarmar
Valencia og omegn
María García
Biotechnologist, Biosensing applications
https://dk.linkedin.com/in/amoeller
Midtjylland, Danmark
Anders Møller
Professor at Department of Computer Science, University of Aarhus
https://dk.linkedin.com/in/food-allergy-dtu-food-410b3318a
København og omegn
Food Allergy DTU Food
Research Group at National Food Institute, Technical University of Denmark
https://dk.linkedin.com/in/ignasi-andreu-godall-09a363139
København
Ignasi Andreu Godall
M.Sc. Student in Bioinformatics specializing in computer science
https://ch.linkedin.com/in/zhao-meng-41518315a
Zürich
Zhao Meng
PhD Student
https://dk.linkedin.com/in/duncan-ng-bbb8bb170
København
Duncan Ng
PHD Student at Statens Serum Institut
https://www.linkedin.com/in/darwindichmann
Richmond, CA
Darwin Dichmann
Bioinformatics Data Scientist
https://nl.linkedin.com/in/jjjvanderhooft
Wageningen
Justin J.J. van der Hooft
Assistant Professor in Computational Metabolomics at Bioinformatics Group at Wageningen University
https://cn.linkedin.com/in/kaixian-qu-66a86215a
Haidian District
Kaixian QU
Teacher Assistant at ETH Zürich
https://de.linkedin.com/in/yuanfei-lin-6a2791171
München
Yuanfei Lin
PhD Student - Technical University of Munich
https://dk.linkedin.com/in/masimo-rajabu-962b7bb9
København
Masimo Rajabu
Studerende ved Danmarks Tekniske Universitet
https://dk.linkedin.com/in/etee-shishodiya
København
Etee Shishodiya
Dairy Engineer
https://dk.linkedin.com/in/morten-christensen-343054159
Hedensted
Morten Christensen
Development Engineer at the LEGO Group
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Jaanika Merilo I had to borrow it and re-post it in English. She is the only one who learned any lesson from history of WWII. I wish she was running…
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Our latest publication by the Dal-DTU-URegina dream team, on mechanisms contributing to the removal of antibiotic resistance markers in sand filters…
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Litauen
Andrius Daugintis
Student at Kauno Medicinos Universitetas