Alexander W. Chassy

Alexander W. Chassy has a long and varied work experience. Alexander W. began their career in 2005 as a Jr. Research Associate at the University of California. In 2006, they joined Monsanto as a Research Associate and developed high-throughput LC analytical methods to improve efficiency. In 2007, they became a Post-Doctoral Scholar at UC Davis, where they developed LC-MS and GC-MS based metabolomics platforms. From 2014 to 2017, they worked at both WineGene and eatsa as a Principal Scientist. At WineGene, they designed and implemented a proof of concept study that illustrated the chemical composition of wine can predict individual preference. At eatsa, they designed and supervised an analytical chemistry and physical properties laboratory in a fast-paced start-up environment, created automated data processing workflows, coded statistical tests and mathematical models in R to predict sensory outcomes, and created and managed a novel reduced calorie beverage program. In 2017, they joined Amyris as a Scientist.

Alexander W. Chassy received their B.S in Food Science and Technology; Food Chemistry from the University of Massachusetts Amherst between 2000 and 2002. Prior to that, they attended the University of Illinois Urbana-Champaign from 1998 to 2000. Alexander W. then went on to the University of California, Davis and obtained an M.S in Food Chemistry in 2005. Alexander W. then returned to the University of California, Davis and obtained a Ph.D in Agricultural and Environmental Chemistry in 2013.