Our Advisors

Meet the NECTAR Advisory Board, a diverse group of
seasoned food experts from across science, industry, and academia.

 
 

Sarah Masoni

Director of Product & Process Development at Oregon State University’s Food Innovation Center (FIC)

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Sarah Masoni is the Director of Product & Process Development at Oregon State University’s Food Innovation Center (FIC), where she has resided for 24+ 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. Over the course of her career, she’s helped literally 1,000’s of entrepreneurs realize their vision by helping them develop foods that are market-ready, including household names such as Salt & Straw, Bob’s Red Mill, and Keto Pint. 

Sarah and her team work on projects ranging from local and natural ice creams, dairy products, ocean and seafood products, acidified foods, natural and vegetarian items,  pet food and treats, sauces, dry mixes and 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, Sarah is a current member of the board for the Specialty Food Association, is a member of 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 the Specialty Food Association Annual SOFI Awards and the Good Food Awards. Sarah was inducted into Le Guilde Internationale des Fromagers in July of 2022. 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.” 

Nikhita Kogar

Senior Lead Scientist - Plant-Based, The Good Food Institute (GFI)

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Nikhita Mansukhani Kogar is a Senior Lead Scientist for the plant-based pillar at The Good Food Institute, where she is focused on the technical landscape of plant-based proteins and how to expand their impact and adoption. Prior to joining GFI, Nikhita worked in food and biotech product development, most recently as an Innovation Scientist at Beyond Meat. She holds a bachelor’s degree in physics from the University of Illinois at Urbana-Champaign and a Ph.D. in materials science and engineering from Northwestern University.

Rob Morasco

VP of Innovation, Sodexo Campus

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Rob has a flair for creating authentically inspired food for his customers. After over 40 years in the food industry, his expertise extends beyond culinary delights—including purchasing and supply chain, consumer insight research, and project management. As a leader, he inspires his team to find innovative solutions to address customer needs both now and in the future.

Rob began his career with Sodexo in 1997 at the University of Mary Washington in Fredericksburg, VA. He spent 17 years with universities progressing through roles as District Chef, Area Chef, Director of Culinary for the Segment, and Senior Director of Offer Development.

Rob then spent 7 years leading Culinary and Offer Development for all of Sodexo’s North American business before coming back to the Campus Segment in 2022.

In his current role, Rob leads the efforts in driving innovation to achieve tangible results for our operators, clients, and customers.

A big part of innovating for “Generation Z”, Rob strives to get a better understanding of their wants and needs as it relates to food. That discussion almost always involves a conversation about sustainability, plant-based eating, and memorable eating experiences – those are drivers for innovation with Rob and his team at Sodexo.

On the personal side, Rob enjoys spending time with his family (preferably at a beach) and sunny days on his motorcycle.

Maryam Baniasadi

Sensory Scientist, Tillamook County Creamery

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Dr. Maryam Baniasadi is a visionary Sensory Scientist at Tillamook County Creamery, where she specializes in sensory analysis, flavor chemistry, and product development. She leads sensory panels, develops innovative testing methods, and collaborates with cross-functional teams to deliver products that exceed consumer expectations. Her ability to align sensory insights with product excellence ensures Tillamook remains a leader in quality and innovation.

Maryam’s extensive experience in sensory science was honed at the Davis Sensory Institute, where she managed complex projects, including descriptive analysis, consumer testing, and data interpretation, to optimize product performance. At Black Sheep Foods, she not only led the creation of plant-based meat analogs but also developed breakthrough flavors that redefined consumer expectations in alternative proteins. She conducted large-scale consumer studies and scaled production processes to bring these innovative products to market, bridging the gap between science and consumer demand with a focus on sustainability and plant-based innovation.

A Ph.D. graduate in Food Science from the University of Idaho, Maryam’s academic research on the sensory, chemical, and structural properties of foods laid the foundation for her commitment to creating sustainable, nutritious, and appealing products.

Beyond her professional accomplishments, Maryam draws inspiration from nature and her travels around the world, exploring diverse cultures and cuisines.