“Entrepreneurship is a dynamic, demanding and
rewarding career path. When I was younger,
I didn’t consider becoming an entrepreneur.
Now, I can’t imagine doing anything else!
The little questions can be the hardest— 
what insurance do we need? Where do
we get it? The Science Center has been
helpful in that area—and so many more.
Now young entrepreneurs are
asking us questions. Unless
they’re a competitor, we’ll tell
them the truth!”

explore
Invisible Sentinel co-founders Ben Pascal, left,
and Nick Siciliano, quoted at right, are on a mission
to make foodborne disease a thing of the past.
Invisible Sentinel co-founders Ben Pascal, left,
and Nick Siciliano, quoted at right, are on a mission
to make foodborne disease a thing of the past.

“Entrepreneurship is a dynamic, demanding and
rewarding career path. When I was younger,
I didn’t consider becoming an entrepreneur.
Now, I can’t imagine doing anything else!
The little questions can be the hardest— 
what insurance do we need? Where do
we get it? The Science Center has been
helpful in that area—and so many more.
Now young entrepreneurs are
asking us questions. Unless
they’re a competitor, we’ll tell
them the truth!”

our ENDEAVOR

In 2007 we had an idea… that’s about all we had. Now we have a thriving company that is making foodborne disease a thing of the past. We’ve created a simple, yet sophisticated device that detects bacterial contamination in food and beverages from farm to factory to fork. Veriflow was developed here in our labs. It’s a hand-held cassette—similar to a drugstore pregnancy test—that’s easy to use, fast and accurate.

We spent the first two-and-a-half years securing financing. By 2012, our first product was ready. In 2013, we closed on $7 million in venture capital. We’re using that money to drive our growth and expand our platform technology into new industries. For example, we recently partnered with Jackson Family Wines to commercialize a diagnostic to detect Brettanomyces, a yeast that can impact a wine’s flavor.

our NEXT STEPS

Next? We’re expanding in every sense of the word! Over the last eight years, we’ve developed several products that are now approved and on the market. We’re actively growing our sales and marketing team. We’ve expanded our management team as well, and are focused on scaling our production from experimental volumes to meet our sales needs.

Literally bursting at the seams, we are looking forward to graduating from our labs and offices in the Port incubator and moving into our new headquarters—7,500 square feet just one floor up from where we are now!

We’re staying in the Science Center and we’re making a commitment to the City of Philadelphia—we want to keep manufacturing here. The region has been good for us, and we see no need to change a winning formula!  

our NETWORK

We’re fortunate to have a network of accomplished life science executives as well as seasoned service providers that serve as mentors for us. The Science Center has been among our strongest advocates. The entire team, across executive, real estate, incubation, marketing and administrative functions, have all been fantastic for us. Being here has enabled us to access the broader community and has given us exposure to industry leaders.

We’ve got a wealth of knowledge around us. Between the other companies at the Science Center, all of the universities in the immediate area, the great institutions, and finally all of the pharmaceutical and med-device companies within a half hour of here, we have a huge wealth of knowledge and an incredible employee pool to choose from. 

our HABITAT

The Science Center is our home away from home. It’s a fun place. Every month there’s some program or event we’re going to because of the topic, speaker, etc.

Nick was born and raised in the area so it’s familiar to him. While not a native, Ben loves Philly—especially the food scene.

Our work is all-consuming. That’s why we’re glad to be here where so much is taken care of for us. We travel a lot on business, and when we’re here we don’t get out of our labs very often. But we make sure the team gets a chance to blow off steam and have some fun. We’ll do happy hours, lunches—and hold the occasional competitive eating contest. Eleven donuts in under 30 minutes is the number to beat!