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Grant Rickon


: What do you do for Apeel Sciences?

At Apeel Sciences, I work in multiple departments as a research chemist in both the Formulation and Protein Science teams. My work consists of characterizing and optimizing different enzymatic reactions within the formulation team, as well as developing assays to test the efficiency of these enzymatic processes.

What's it like being an Intern at a startup company?

The best part of the startup is the close-knit work environment and how this is conducive to see my impact on the projects that I work on -- it is easy to see how my work influences the entire company. It makes things very exciting for someone who is still in college. Also, the open communication and interactions between every group in the company really makes us feel like a team, and every person I work with a teammate rather than a colleague.

What part of your work fuels your passion and motivates you each day?

The part of my work that fuels me is the responsibility given to me by my peers and mentors. At Apeel, I am working as part of a team that is brought together by common goals and aspirations, not in a simple boss-employee structure that you would see in most jobs. The trust, responsibility, and respect given to me fuels me each and every day to impress and assist on a project that can potentially change the world.

What three words best describe you?

Passionate, charismatic and ambitious.

Share something we wouldn't be able to guess about you.

One thing that I love to do that you wouldn't guess is my love for food and cooking. I started cooking as soon as I started grade school and haven't stopped since. Your next question would be what is my favorite thing to cook, and that's too hard to answer. My favorite meal to cook, however, is breakfast.

When did you first know you wanted to pursue Chemistry?

I spilled concentrated acid on my hands my sophomore year of high school. I still haven't gotten Chemistry back for that.


Grant is pursuing a Bachelor's degree in Chemistry from the University of California, Santa Barbara. He works with both the Formulation and the Protein Sciences Teams to characterize and optimize different enzymatic reactions, as well as developing new assays to test the efficiency of these reactions.


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