Adam Spannaus

Research And Development Scientist @ Ridge

About Adam Spannaus

Adam Spannaus is a Research and Development Scientist at Oak Ridge National Laboratory, where he has worked since 2022. He has a diverse background in mathematics and jazz performance, along with experience in artificial intelligence applications in healthcare.

Current Role at Oak Ridge National Laboratory

Adam Spannaus currently serves as a Research and Development Scientist at Oak Ridge National Laboratory. He has held this position since 2022. In this role, he engages in research initiatives that leverage his expertise in mathematics and artificial intelligence, contributing to advancements in various scientific fields.

Previous Experience at Oak Ridge National Laboratory

Prior to his current role, Adam Spannaus worked at Oak Ridge National Laboratory in several capacities. He served as a Student Intern from 2013 to 2015, gaining foundational experience. He later returned as a Post Doctoral Research Associate from 2020 to 2022, focusing on artificial intelligence applications in healthcare.

Educational Background

Adam Spannaus has a diverse educational background. He earned a Bachelor of Fine Arts in Jazz Performance from the University of Michigan from 1997 to 2001. He then pursued advanced studies at the University of Tennessee, Knoxville, where he obtained a Doctor of Philosophy in Mathematics from 2015 to 2020, alongside a Master of Science in Mathematics from 2015 to 2017.

Experience as Graduate Research Assistant

From 2018 to 2020, Adam Spannaus worked as a Graduate Research Assistant at the University of Tennessee. In this role, he contributed to various research projects, applying his mathematical knowledge and skills to support academic inquiries and advancements in his field.

Early Career as Cheesemaker

Before his academic pursuits, Adam Spannaus worked as a Cheesemaker at Blackberry Farm from 2009 to 2012. This experience provided him with practical skills and showcased his adaptability in diverse work environments, ranging from culinary arts to scientific research.

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