From a lab at Oregon State University, Sarah Masoni works with companies big and small to create flavors, develop products and market them. Masoni is not a trained chef, a food scientist or even a
typical food fanatic. Rather, she is a professional food designer — skilled in building flavors and textures, versed in arcana like the aftertastes of alternative sweeteners and the umami of
dried yeasts.
Read the whole story at The New York Times »