Hampton Creek Foods (HCF), is a food technology company headquartered in San Francisco, CA.
Hampton Creek Foods (HCF), is a food technology company headquartered in San Francisco, CA. Put simply, we're going to transform our food system. Even Bill Gates has endorsed us and selected us to be in his "Future of Food" documentary, scheduled to be released next month (http://vimeo.com/54495904 pw - hamptoncreekfoods)!
Learn more about us on Tech Crunch (http://tcrn.ch/12ghhrJ), in Bloomberg's Business Week (http://buswk.co/TqtWFL), the SF Chronicle (http://bit.ly/TJTTQF), and Popular Science (http://bit.ly/VMuh2X)!
We are currently seeking creative, organized, and highly motivated protein research interns with a background in biochemistry, molecular biology, protein chemistry, or a related field. In hiring new interns, we look for people with a self-starting, team-oriented, and interdisciplinary approach to their work. Interns are paid $96/day or school credit. There are dorm style living accommodations for out of state candidates as well ($350/mth). Internships have the potential to develop into permanent, full time positions.
The primary focus of this internship is laboratory work, including:
Designing, executing, and analyzing small-scale experiments to characterize the biochemical properties and functionalities of protein sources in emulsion and baking applications.
Developing and validating new methods involving protein purification and characterization, ultrafiltration, SDS-PAGE, spectrophotometry, and microscopy.
Ordering materials and reagents for the laboratory, and maintaining laboratory equipment.
Maintaining a detailed and organized electronic laboratory notebook, and effectively communicating experimental results to collaborators both verbally and in written form.
Research into new plant sources & ingredients, interact and source ingredients from vendors, design experiments, develop SOP’s, run experiments & data analysis & document research findings.
This position will also be able to contribute and grow with the team in building and developing our knowledge base of unique plant based sources in various food applications.
Candidates should have outstanding writing, organizational, and communication skills, as well as an interest in developing technical skills to move into increasing levels of responsibility in experimental design and data analysis.
Recent Bachelor's or Master's degree in biochemistry, molecular biology, protein chemistry, or related field
Extensive knowledge of ingredient/protein functionality, baked goods is a plus
Strong formulation skills and understanding of food systems
Be curious and passionate about food
Good understanding of sensory testing and statistics, is a plus
Strong communication skills: interpersonal, presentation, oral and written
Highly motivated, critical thinker, goal oriented
Ability to work in a fast paced and high performing environment
Computer Skills: Microsoft Office applications: Word, Excel, Power Point