Nicole Poquette, M.S., P.C.Q.I.
As a highly-motivated, thoughtful, and energetic individual, Nicole is constantly seeking new challenges and experiences in the coffee industry. With professional experience in sensory evaluation, food safety, and food science and nutrition research, she enjoys having the opportunity to engage with individuals across all levels of the coffee and food industry, and provide high-quality training and project support. It is a great privilege as well as responsibility to contribute to an individuals’ learning journey, and it is her passion to provide inspiration and motivation to those seeking further knowledge and training.
Beginning at the coffee retail level, she was inspired to study food science and agricultural business. Knowledge of food science and nutrition further inspired her to pursue research with functional food ingredients, specifically starches. It was through graduate research she had the opportunity to conduct projects and publish findings. After completing her graduate degree in Food Science, an opportunity within the sensory field for a major food company provided a unique chance to better understand the intricate process of product development as well as apply sensory methodologies relevant to the fast-paced industry setting. When an opportunity to return to the coffee industry as a sensory specialist rose, she took the opportunity to return to coffee, and with it applied sensory knowledge and skills at the manufacturing level at a large scale coffee production facility. Additionally, the position helped gain a deeper knowledge of quality management systems and production challenges. Recently, through a role in food safety for a local food company, she has be exposed to the new regulatory challenges many food and beverage companies are facing regarding updated food safety rules. She greatly enjoys bringing her energy and passion for coffee training and food safety knowledge in all aspects of the industry.
Experience includes 23 years’ employment in Food and Beverage industry with intensive Farm to Consumer experience.
Thomas uses his deep understanding of human behavior and communication to deliver training sessions in relaxed environments which cater to adult learning, creating trust and long-lasting understanding.
Thomas can help with Food Safety and Quality Management Systems, Sensory, Training, and Certifications programs, Coffee and Food history and preparation standards, and sustainable Business Development.
He is happy to serve community be being involved with supporting non-profit organizations to become established and grow in sustainable ways.
Thomas is happy to assist you with needs as small as answering compliance questions, document creation, and single training events to large-scale projects like development of comprehensive systems to meet internal and external needs. He helped shape the SCA education program as Co-Founder and Chair for the Coffee Taster Certification/Coffee Taster Pathway.
- Multiple Facility Implementation of Quality Management Systems
- SQF – Level 3,
- Internal and External Audit,
- Customer Service Program,
- Environmental Monitoring,
- Document Control,
Customer and Farmer Relations; Quality standard development and management for over 150 farm supply chain – International Markets, Exports, Wholesale Accounts – Costco, Whole Foods, Trader Joe’s, Sam’s, Walmart, Dunkin’, Starbucks, Kraft, etc.
Education and Professional Certificates
Culinary Arts – Macomb Community College; STEM – Vermont State Colleges