People

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,...

Stephanie serves as a Food Safety Specialist at the Food Innovation Center. As a member of the Kovacevic lab, Stephanie works on projects related to the diverse research interests of the lab including...

After finishing her M.S. degree in 2001, Ann started at the Food Innovation Center in Portland, Oregon, an off campus Oregon State University Experiment Station, where she now serves at the Sensory Program Director. She assists industry clients with sensory and consumer testing and...

I assist in conducting large scale client and research-based consumer sensory taste tests and market research using an experimental approach to measure consumer response to food products. I analyze data and create reports...

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.

Dr. Kovacevic's program focuses on food microbiology and safety, with emphasis on traditional and novel molecular microbiology and genomic approaches to study the mechanisms underlying pathogenesis, stress survival, persistence and antimicrobial resistance of foodborne pathogens. Extension...

Sarah manages 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...

Dr. Stone directs the Food Innovation Center, collaborating with diverse audiences to help advance the food industry, entrepreneurs, and communities, with a focus on quality, safety and sustainability.  General interests include food safety and toxicology, development of value-added products...