What do Vanilla Ice Cream and Ranch Dressing have in common?

Posted by ODI Secretary | On: Dec 22 2020


Take a few minutes to consider a difficult question: “What do vanilla ice cream and ranch dressing have in common?”

  • Sarah Masoni Director; Product and Process Development
  • Jason Ball; Culinary Manager
  • Mike Adams; Senior Food Scientist

Our panel from the OSU Food Innovation Center will discuss our difficult question. They will also talk about ideation, how to come up with new product concepts, and some of the nuances that we call “innovation.”

Hope to see you then! Please think up a question or two for our team at the end of the discussion.

Meet the Speakers

Sarah Masoni, Director; Product and Process Development

Sarah manages the Product & Process Development team, working intimately with food entrepreneurs and small to mid-sized food companies to help them create foods and beverages focusing on specialty foods across the Northwest. Sarah has over 30 years of experience working in the food industry including quality control and assurance, research and development, product scale-up, ingredient sourcing, ideation, product evaluation, nutrition database labeling and label review. Sarah also teaches entrepreneurial classes at the FIC, across the U.S. and internationally.

Jason Ball; Culinary Manager

Jason works on the Product & Process Development Team at the Food Innovation Center. His work uses creative thinking, innovative techniques, and scientific principles to develop value added food and beverage products across all categories. His team fosters collaborative relationships with project partners to provide exceptional service that best meets the needs of each client. Additionally, Jason manages the Culinology Events, and the Culinary Ideation Program at the FIC. Previously, Jason has worked in the food industry as a chef in Chicago, New York, London, and Copenhagen.

Mike Adams; Senior Food Scientist

Mike is a Food Technologist at the Food Innovation Center. His background is in food and fermentation science, bakery product development, organic certification, and food safety plan management. Mike supports the Shelf Life and Sensory programs and is also available for nutrition labelling, quality analysis, food safety, and product development projects. Mike has specific expertise and experience in shelf life concerns, baking chemistry, organic certification, coffee roasting, and fermented beverages.


Title: What do Vanilla Ice Cream and Ranch Dressing have in Common?
Speakers: Sarah Masoni, Jason Ball, and Mike Adams
Date: Friday, January 8, 2021
Time: 10am – 11am
Cost: FREE (Paid by Sponsor)

Thank You to our Sponsor