David Stull

David Stull has a diverse work experience that spans from 2008 to the present. Starting at Penn State Erie as an Undergraduate Research Assistant, they conducted developmental biology research using Zebrafish and developed a protocol for raising them successfully.

In 2010, David worked as a Water Quality Intern/USGS Contractor for The Regional Science Consortium and United State Geological Survey. David researched water quality and E. coli levels on Presque Isle Beaches, focusing on wave height and turbidity.

From 2011 to 2012, David served as a Water Quality Intern for The Regional Science Consortium, where they headed a water quality project involving the detection of E. coli and Enterococcus from water samples.

In 2012, David transitioned to Wal-Mart, where they worked as a Sales Associate until 2013.

In 2013, David joined Cook MyoSite and has held various positions, including Cell Culture Production Assistant, Cell Culture Production Associate, Cell Culture Production Supervisor, Production Planning Specialist, Technical Services Engineer, Process Engineering Team Lead, and currently, Process Engineering Manager. David has primarily focused on manufacturing autologous muscle derived cells, coordinating manufacturing activities, implementing CAPA initiatives, and ensuring manufacturing efficiency.

David Stull earned a Bachelor of Science degree in Biology from Pennsylvania State University-Erie Campus, where they attended from 2006 to 2011. David then pursued a Master of Science degree in Biotechnology at the University of Maryland Global Campus, completing their studies from 2017 to 2021.