Micro- and Systems Biology Internship 2027

Gallo•Modesto, CA

2d•Onsite

About The Position

Join us as a Micro- and Systems Biology Intern and dive into the fascinating world of winemaking, where science meets sensory. You will play a crucial role in understanding the genetic interactions between grapes and yeast, contributing to the biotransformation of aroma and mouthfeel compounds during fermentation. Our team is committed to exploring innovative processing technologies that elevate wine quality, making this internship a unique opportunity to blend curiosity with expertise. Your journey will involve a multidisciplinary approach, studying the biology of yeast, bacteria, and grapevines to uncover biochemical pathways that influence wine sensory attributes at the molecular level. You will be an integral part of research focusing on how yeast, bacteria, and enzymes impact winemaking processes, wine composition, and sensory characteristics. As an intern, you will actively engage in characterizing interactions between grapes and yeast, enhancing the flavor profile and overall experience of wine.

Requirements

Currently enrolled at a college or university and working towards a Bachelor’s degree or Master’s degree OR have obtained a Bachelor’s degree or Master’s degree in the following areas: School of Life Sciences, School of Agricultural Sciences, or School of Engineering (Business or social sciences degrees are not eligible for this internship, such as ag business, psychology, etc).
Available for the entire duration of the internship program area(s) of interest.
Candidate is required to have a valid driver’s license, a safe driving record and reliable vehicle (if applicable) at the time of hire.
This position will undergo a motor vehicle check (MVR) to confirm a history of safe and responsible driving.
If needed, candidate must obtain the appropriate state driver’s license based on the position’s location within 30 days of hire.
Required to drive to and from varying production locations up to 25% of the time.
Reliable transportation to and from work.
Required to lift and move up to 40 lbs. when necessary.
Required to work at heights of 50 feet, on tops of tanks inspecting wine surfaces when necessary.
Required to be 21 years of age.
Requires availability to work evenings, weekends and holidays when necessary.
Strong applied technical skills and analytical problem-solving skills.
Good oral and written communication skills.
Required to be 18 years or older.

Responsibilities

Performing molecular biology laboratory techniques, such as extracting nucleic acids from grapes and yeast
Executing microbiological techniques like isolation, identification, directed evolution, and maintenance of yeast strains
Conducting gene expression analysis, nucleic acid electrophoresis, and sequence analysis
Evaluating the performance of yeast strains
Characterizing wine sensory compounds during primary and secondary fermentations