anjoma [at] caltech.edu
Andy was born in upstate New York, but having been raised in Kentucky from a young age, fancies himself a bona fide southerner. After developing a discerning taste for fried chicken, he relocated to the bay area in California for his undergraduate studies, where there was no fried chicken that lived up to his standards. At Santa Clara University, Andy undertook studies to understand the interaction between silver nanoparticles and metalloproteins under the mentorship of Prof. Korin Wheeler. After a brief respite from academia at a bay-area biotechnology company, Andy assumed his graduate studies at Colorado State University. Under the advisement of Prof. James Neilson, Andy sought to design new reaction pathways in the solid state. While the beer, mountains, and weather were of extremely high caliber on the Colorado front range, there still remained a high demand for a quality piece of fried fowl. In his free time, Andy works up an appetite for good southern cooking by running uphill. Find out more about Andy here.