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“I hear mooing sometimes if I have my (office) window open.” Meet Ashley and Jamie Spychalla: The first two summer interns from our collaboration with One Health Microbiome Center at Penn State. They’ve taken some time off their normal work on the benefits of sourdough microbes and pathological microbiomes in grapes to perform projects with our product development teams. What surprised them the most? The familiarity of the research and how well skills they’ve learned in academia transferred to product development. Also, how large our campus and production facilities in Hilden are, the diversity of the workforce and the many different professions mingling in the cafeteria. What left the deepest impressions? The German concept of “Gastfreundschaft” (being a good host), how warm and welcoming the QIAGENers were from the first day on, and, oh yeah, the regional farm next to our offices.

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Ashley O.

Food Science Ph.D. Candidate at Penn State

2mo

It’s been amazing working at QIAGEN this summer! Thank you for having us!

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