Michael Adams

Mike Adams is a Senior Food Scientist at the Food Innovation Center. He holds an MS in Food Chemistry with a specific focus on grains and baked products; he also has a BS in Fermentation Science. Mike has over 10 years of hands-on experience in food and beverage manufacturing facilities in a diverse set of roles including production, sanitation, packaging, quality assurance, leadership, and product development. At the FIC, Mike supports the Product and Process Development team by developing novel food products for companies and entrepreneurs both in the Pacific Northwest and beyond. Additionally, Mike Directs the Shelf-Life Testing Program providing technical support on food products through their shelf life in accelerated and real-time storage studies. Currently, he has specific interest in working on fermented foods, sparkling and still beverages, international foods, baked goods, and organic products.