Sarah Masoni
Sarah directs the Product & Process Development Team, working intimately with food entrepreneurs and small to mid-sized food companies to help them create foods and beverages focusing on specialty foods across the Northwest. Sarah has over 30 years of experience working in the food industry including quality control and assurance, research and development, product scale-up, ingredient sourcing, ideation, product evaluation, nutrition database labeling and label review. Sarah also teaches entrepreneurial classes at the FIC, across the U.S. and internationally.
Michael Adams
Mike is a Food Technologist at the Food Innovation Center. His background is in food and fermentation science, bakery product development, organic certification, and food safety plan management. Mike supports the Shelf Life and Sensory programs and is also available for nutrition labelling, quality analysis, food safety, and product development projects. Mike has specific expertise and experience in shelf life concerns, baking chemistry, organic certification, coffee roasting, and fermented beverages.
Catherine Haye
Catherine uses her organizational skills gained through both real life and her Bachelors in Business Administration to make connecting with the Product Development Team a smooth, painless process. She will make every effort to provide information and answers.