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发帖数: 3283 | 1 【 以下文字转载自 Biology 讨论区 】
发信人: goretex (GORE-TEX), 信区: Biology
标 题: 贴两个Protein Chem / Biochem的位置
发信站: BBS 未名空间站 (Mon Oct 28 18:54:04 2019, 美东)
公司在Redwood City，最近几年发展迅速，已经过了Sereis E。有兴趣的话站内信联系。
https://jobs.lever.co/impossiblefoods/614ee4bb-c5bf-458e-ab9c-9c9c6f2e6c59
Senior Research Associate/Associate Scientist
You will:
1. Develop processes, at various scales, to extract protein fractions from
plants, microbial cultures, animal tissues, and other feedstocks.
2. Evaluate protein fractions by measuring textural functionalities and
flavor profiles with analytical instruments and sensory panels. Propose
potential food applications of protein fractions.
3. Prepare and test prototypes in the lab and in the kitchen. In this
process, you will work closely with other teams (sensory, texture, analytics
, kitchen) on data collection and data interpretation.
4. Provide protein purification and analysis support to other teams.
5. Be flexible, able to respond quickly to shifting priorities and able to
multitask
You have:
1. MS or PhD in biochemistry, biology, food science, or related fields.
2. 3+ years’ experience in the relevant fields with a good track record.
3. Any following experiences (all useful but not all required): FPLC, TFF,
particle analysis, LC-MS, GC-MS, structural biology, texture analysis, pilot
-scale protein fractionation, microscopy, lab kitchen use, sensory
evaluation.
4. Excellent team player.
5. Strong oral and written communications skills.
6. A self-motivated personality and an “can-do” attitude are required for
success.
https://jobs.lever.co/impossiblefoods/343a6f55-909a-4b8a-aa03-1117477471e9
Research Associate
You will:
1. Evaluate protein-based ingredients for food application.
2. Follow experimental, equipment & process SOPs while paying close
attention to details.
3. Prepare samples and collect data from analytical instruments.
4. Prepare samples and collect data from sensory evaluations.
5. Speculate potential applications of the ingredients, formulate them into
prototypes, collect sensory data through our in-house panel.
6. Report data in writing in an organized and timely manner.
You have:
1. BS in biochemistry, biology, food science, or related fields.
2. Hard-working, self-motivated individual with excellent quantitative
skills, good organization, and record-keeping skills.
3. 1+ years in a laboratory that includes general pipetting and weighing
skills. Any experience including SDS-PAGE, UV-VIS, pH, suspended solid,
moisture measurement, material texture assays, protein assay, food
prototyping, lab kitchen use, sensory evaluation are useful but not required
.
4. Desire and willingness to taste samples that contain meat, soy & wheat.
5. Strong oral and written communications skills. |
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