Sarah Masoni’s current position is Senior Faculty Research Assistant II; Director of Product and Process Development at the Oregon State University’s Food Innovation Center Experiment Station, where she has resided for the last 25 years. There, she works as a liaison between the university and the food manufacturing industry by managing staff, projects, and budgets at an innovative, leading-edge technology center. Sarah has specialized in food entrepreneurship, and she works on projects ranging from plant based foods, natural ice cream, dairy products, beverages, seafood products, pet food and treats, sauces, dry mixes and organic fruit and nut bars.
Sarah is also a recognized flavor specialist with strong relationships with ingredient vendors and flavor companies, and regularly serves as an official judge for local and national product evaluations. A former artisan Cheese Maker, Ms. Masoni is a current member of the Institute of Food Technologists, Oregon Dairy Industries, and the American Cheese Society. Sarah has a podcast that can be found on iTunes called; Masoni and Marshall a Meaningful Marketplace, where food entrepreneurs are interviewed and celebrated. Sarah has been invited as an Official Judge for the ACS Annual Cheese Competition, and has judged for the American Dairy Goat Association, as well as, the 2016 – 2020 SOFI Awards in New York City for the Specialty Food Association. She holds a Bachelor of Science degree in Art and Food Science from Oregon State University. Sarah sits on the Board of Directors for the Specialty Food Association and is in her second term.
