Sarah Masoni | Food Innovation Center

Prof. Prokopios Magiatis, Ph.D., M.Sc. | Associate Professor of Pharmacognosy and Natural Products Chemistry at the Faculty of Pharmacy of the University of Athens
December 19, 2017
Robert Byrne is a senior manager at Technomic with a focus on using consumer insights to help clients shape their foodservice strategy.
Robert Byrne | senior manager at Technomic
November 15, 2019
Sarah Masoni has since then helped many people with their ice cream concepts, from developing inclusions, variegates, flavors, and concepts.

Sarah Masoni has since then helped many people with their ice cream concepts, from developing inclusions, variegates, flavors, and concepts.

Sarah Masoni is the Director of Product and Process Development at Oregon State University’s Food Innovation Center Experiment Station, located in Portland Oregon, where she has resided for 19 years. Sarah has dedicated her career to food entrepreneurship and development. She works as a liaison between the university and the food manufacturing industry transferring valuable information to start ups that require guidance to get their new concept going. Sarah directs staff, projects, and budgets at the innovative, leading-edge technology center.

Sarah and her team work on projects ranging from local and natural ice creams, candy, snacks, dairy products, beverages, ocean and seafood products, acidified foods, natural and vegetarian items, 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 Specialty Food Association, Oregon Dairy Industries, and the American Cheese Society. Sarah has been invited as an Official Judge for the ACS Annual Cheese Competition, for the American Dairy Goat Association, as well as, Specialty Food Association Annual SOFI Awards and the Good Food Awards. She holds a Bachelor of Science degree in Art and Food Science from Oregon State University.

Sarah was recently featured in the New York Times article “Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods” https://www.nytimes.com/2018/06/11/dining/sarah-masoni-food-designer-oregon-state.html

Sarah was also featured on CBS Sunday Mornings with Jane Pauley “Tastemaker: Food designer Sarah Masoni’s million-dollar palate” https://www.cbsnews.com/news/tastemaker-food-designer-sarah-masoni-million-dollar-palate/

Sarah has a live broadcast radio show on Friday mornings with her co-host Sarah Marshall of Marshall’s Haute Sauce, called “Masoni and Marshall, A Meaningful Marketplace” you can listen live at 9:00 am at, www.startupradionetwork.com