• Facebook
  • Twitter
  • Instagram
PeasOnMoss
  • Home
  • About
  • The Podcast
  • The Blog
  • Sponsor The Podcast
  • Resources
  • Contact
Select Page
Oregon State Univ Food Innovation Center director Sarah Masoni on guiding entrepreneurs through the food business startup learning curve

Oregon State Univ Food Innovation Center director Sarah Masoni on guiding entrepreneurs through the food business startup learning curve

by Kimberly Schaub | Jan 25, 2020 | Podcast

Sarah Masoni is the Director of Product and Process Development at Oregon State University’s Food Innovation Center (FIC). Located in Portland, Oregon, the FIC is one of 13 experiment stations across the state affiliated with the College of Agricultural Sciences...
Oregon State Univ Food Innovation Center director Sarah Masoni on guiding entrepreneurs through the food business startup learning curve

Oregon State Univ Food Innovation Center director Sarah Masoni on guiding entrepreneurs through the food business startup learning curve

by Kimberly Schaub | Jan 25, 2020 | Podcast

Sarah Masoni is the Director of Product and Process Development at Oregon State University’s Food Innovation Center (FIC). Located in Portland, Oregon, the FIC is one of 13 experiment stations across the state affiliated with the College of Agricultural Sciences at...
Start a movement with us: kick off your conference with service

Start a movement with us: kick off your conference with service

by Kimberly Schaub | Jan 24, 2020 | Uncategorized

There are 3 service project opportunities at RCA (April 15-17, San Diego) this year. I hope you will join us. I have been the point person on all three but will be delegating the lead for two, because I can only be in one place (despite my efforts). I’ve asked...
Research Chefs Association – Seattle Region Holiday Event at Seattle Caviar Company

Research Chefs Association – Seattle Region Holiday Event at Seattle Caviar Company

by Kimberly Schaub | Jan 20, 2020 | Food Industry

In early December. the Research Chefs Association Seattle Region held a caviar tasting sponsored by IFF at the Seattle Caviar Company, which is located on Eastlake Blvd. I had first heard of Seattle Caviar Company when I was cooking for the Tom Douglas Restaurants. We...

Preview: OSU Food Innovation Ctr Director of Product Sarah Masoni

by Kimberly Schaub | Jan 18, 2020 | Uncategorized

Oregon State University Food Innovation Center Director of Product and Process Development Sarah Masoni joined us on the PeaOnMoss podcast to tell us about her work at the Innovation Center, and we chatted about the challenges that entrepreneurs face bringing their...
« Older Entries

Recent Posts

  • When the SHIFT Hits the Fan, with Chef Wiley Bates III
  • PeasOnMoss Quick Bite: Dr. Angela Shaw on looking at both sides of a food science position
  • Season 5 Special episode: Chip Potter exec director Research Chefs Association
  • Season 5 Quick Bite: The Hartman Group Laurie Demeritt
  • Episode 10: Coffee industry upcycling with The Coffee Cherry Co and Wize Coffee Leaf

Recent Comments

  • Kimberly Schaub on Kimberly’s virtual presentation to University of Illinois at Chicago biology majors: career pathways in science – food product development, food safety, food science
  • Kimberly Schaub on Episode 10: Coffee industry upcycling with The Coffee Cherry Co and Wize Coffee Leaf
  • Kimberly Schaub on Episode 10: Coffee industry upcycling with The Coffee Cherry Co and Wize Coffee Leaf
  • Kimberly Schaub on Announcing Cooking at Home with RCA Chefs Series
  • jennifer mehr on Announcing Cooking at Home with RCA Chefs Series

Archives

  • August 2022
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • July 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • April 2015
  • March 2015
  • February 2015
  • November 2014
  • October 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • March 2011
  • February 2011
  • January 2011
  • December 2010
  • November 2010
  • October 2010
  • September 2010
  • August 2010
  • July 2010
  • June 2010
  • May 2010
  • April 2010
  • March 2010
  • February 2010
  • December 2009

Categories

  • Culinary Arts
  • Culinologist Series
  • Food Industry
  • Food Science
  • PeasOnMoss
  • Podcast
  • Sensory Science
  • Uncategorized

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
  • Online store powered by Ecwid
  • Facebook
  • Twitter
  • Instagram
Designed and built by Schaffen Creative using WordPress