Chrissy Tingle completed her BS in Chemistry with a concentration in Biochemistry at Wake Forest University in 2016. She then spent 5 months in a small town in central Argentina, teaching English and learning Spanish. Upon return to the US, she took a job as a Research Technician for Alon Kahana, MD/PhD, studying ophthalmic genetics and microbiology using zebrafish as a model organism. Chrissy joined the Ubbink lab in the fall of 2020 to pursue her Master's degree in Food Science, where she has projects focused on extrusion and micro-compounding of plant proteins, as well as surface chemistry and protein transformations in grilled, extruded, high moisture meat analogues. Outside of the lab, she enjoys cooking/eating, dancing, running, snuggling her pup (Pancake), and exploring all areas of the Twin Cities.
