TRUST YOUR FOOD
We are developing breakthrough consumer products, starting with Nima, enabling you to know what is in your food. We believe meal time should be about the enjoyment of your food and your company, and not the worry about the potential repercussions of eating something unknown. We exist for you to eat with confidence and stay healthy!
Our Mission
A huge part of our lives center around food and mealtime, and at 6SensorLabs, we believe food and identity are intertwined. However, we don’t know what’s in our food. Our founders long struggled with food allergies and sensitivities and were tired of always getting sick and worrying if food was safe to eat. After meeting at MIT, they built a technology company to alleviate the stress around hidden food ingredients, deliver social freedom and make mealtime enjoyable again. We’re backed by the most prestigious hardware VCs, including Upfront Ventures, SoftTech VC, SK Ventures, Mitch Kapor and Lemnos Labs.
Our first product is Nima, a discreet and portable sensor that allows consumers to test their food for unwanted ingredients anywhere, anytime. Nima will offer a community experience with the ability to share food test results with other users via a connected app. Our technology takes a whole new approach to food testing through an innovative blend of chemistry and engineering. Our innovation has applications beyond food sensitivities, with the potential to assist laboratory testing across industries.
Nima was named one of TIME magazine’s “ Best Inventions of 2015.”
Our Solution
Test food. Share data. Analyze trends.
Fast Testing
Our patent-pending device allows you to quickly, accurately, and discreetly test your food for gluten.
Data Sharing
Sync with your mobile device to record and share results of each meal that you test with the Nima community.
Powerful Analysis
Reap the rewards of data from thousands of people, creating the most robust and accurate consumer-accessible database of food and restaurant items tested with Nima’s technology, enabling people to do research on the go for food that meets their needs.
Join our Waitlist
Confidence to trust your food and enjoy your meal, any time, anywhere, starting mid-2016 with gluten. Tests for peanut and milk coming 2017.
Meet the Team
For us, it’s personal. We’re on a mission to change living with food allergies, forever.
Shireen Yates
Co-founder, CEO
Shireen Taleghani Yates has been leading a gluten-free diet for the past eight years. She is always on the hunt for new gluten-free foods but still finds it risky to eat out safely. After five years in sales and marketing at Google and Youtube, and an MBA from MIT Sloan, she decided to pursue her passion for helping people lead healthier lifestyles by starting 6SensorLabs.
Food Identity: Gluten allergic; soy, dairy, egg intolerant. Persian food lover.
Scott Sundvor
Co-founder, CTO
Scott graduated from MIT with a degree in mechanical engineering and a focus in product design and development. Previously, Scott worked in operations and management at Stroud Consulting and in early product dev at Johnson & Johnson. Scott is passionate about beautifully designed products, healthy living and exceedingly comfortable chairs (or hammocks – those are great, too).
Food Identity: Gluten free to help control my ulcerative colitis; buy only organic whenever possible; love a freshly grilled ribeye steak or tender lamb-chop; big sweet tooth – can’t help myself from ordering a creme brulee if I ever see it on a menu.
CHEMISTRY
DR. JingQing Zhang, Lead Scientist
Jingqing is leading the chemistry and biology development of the product. She is passionate about applying nanotechnology and life science focused innovations to solving real-world problems. She previously held positions at Agamatrix, General Mills and Dow Chemical. Jingqing holds a Ph.D. in chemical engineering and a minor in economics and business from MIT.
Food Identity: Mostly gluten-free because of husband Andrew; eat lots of vegetables + fruit. Do not like cheese or fat.
Alex, RESEARCH ASSISTANT
Alex graduated from UC Davis with a B.S. in biochemistry and B.A. in economics. He’s worked in various positions in the scientific and education field. Alex is very inquisitive and passionate about things that bridge scientific principles and technology together.
Food Identity: I have been blessed with zero food allergies, but working at 6SensorLabs has made me realize the adversity and struggle that some people with severe food allergies face daily. I enjoy eating everything with the exception of cooked fish. Blech.
Hardware
Francisco, VP Engineering
Francisco comes to 6SensorLabs from Freeslate and Cepheid where he led product development and engineering teams. His expertise includes broad technical product development leadership integrating hardware, software, consumables, and biological/chemical assay components. Francisco graduated from Caltech with a B.S. in mechanical engineering.
Food Identity: Likes to cook for family and friends, as good food makes people happy. Will eat anything as long as it doesn’t have coconut.
Steve, Lead Product Development Engineer
Steve graduated from Northeastern University with a B.A. in mechanical engineering and a minor in business. Steve has spent the past nine years developing blood-oriented medical devices at Haemonetics Corporation and is excited about continuing to help people lead healthier lives.
Food Identity: Organic, local and fresh. Mostly eat fruits, veggies, legumes and nuts.
Joe, Engineering Program Manager
Joe was most recently at Synapse Product Development in Seattle, where he was a mechanical engineer and technical lead for dozens of consumer electronic projects for companies such as Nike, TomTom and the Gates Foundation. Joe graduated from Dartmouth College with a B.S. in mechanical engineering and a master’s of engineering management from the Thayer School of Engineering at Dartmouth.
Food Identity: Fortunate to have no food allergies. I seek out opportunities to grow or procure my own food, either through gardening, foraging (for mushrooms is a favorite) and fishing.
Dane, Mechanical Design Engineer
Dane comes from five years of product development consulting. He’s worked on many handheld and wearable consumer electronics as a mechanical engineer and a technical lead.
Food Identity: Luckily food allergy free, but has a wife who is gluten and lactose intolerant. Prefers fresh, organic options when available, but definitely has a sweet tooth and craves a good cappuccino.
John, ELECTRICAL ENGINEER
John joins the team at 6SensorLabs after spending eight years in new product development consulting. Working with small startups to large companies, such as GE Oil & Gas, he has helped take many new ideas from concept to the market. John holds a B.S. in electrical engineering.
Food Identity: Allergy-free; love sampling all sorts of ethnic cuisines; at home like to cook with fresh ingredients matching recipes to wine.
Software
Ryan, iOS DEVELOPMENT
Ryan joins 6SensorLabs as lead iOS engineer after successfully launching several other startup apps on the App Store.
Food Identity: I have no allergies and will eat anything that doesn’t live in the ocean.
VAT, LEAD BACKEND ENGINEER
Vat joins 6SensorLabs after a successful career with 15 years experience at both large and small software companies.
Food Identity: Allergy-free, but I have tons of friends and family with various allergies and food restrictions.
CINDY, PRODUCT DESIGNER
Cindy comes to 6sensor labs after spending 12 years in UX/visual design.
Food Identity: Allergy-free but struggles with dining out.
Marketing
Carla, VP MARKETING
Carla joins 6SensorLabs directly from a fin-tech startup.
Food Identity: Lacto-ovo vegetarian; allergic to truffles (not the chocolate ones).
Heather, PR LEAD
Heather comes to 6SensorLabs with more than seven years of public relations experience.
Food Identity: No diagnosed food allergies, but live a life free of grains, lactose, sugar, corn and soy.
Business Operations
Kerri, PEOPLE OPERATIONS
Kerri joins 6SensorLabs after 12 years in the non-profit world.
Food Identity: Allergic to eggplant and sensitive to eggs and dairy, but I’m a big fan of brunch.