Oregon State University
Sheri Cole serves as the Director of Sustainable Food Manufacturing at Oregon State University since January 2019, leading a program aimed at transforming food systems to enhance sustainability, resilience, and equity through education, research, and outreach. Previously, Sheri held the position of VP R&D and Quality at Tillamook County Creamery Association from February 2016 to December 2017, overseeing research and development for a multi-category dairy business generating $800 million in net revenue. Sheri's experience at Kraft Foods Group includes roles as Director of RDQ&I Enhancers and Associate Director of R&D for the Grocery Business Unit, focusing on innovation and quality strategies for products in businesses valued at over $1 billion. Sheri holds a Master of Science in Medical Microbiology and Bacteriology from the University of Wisconsin-Madison.
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Oregon State University
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Oregon State is an international public research university that draws people from all 50 states and more than 100 countries. We go wherever the challenges are, push ourselves to the very edge of what’s known and keep going. We are determined to forge solutions. We are diverse and welcoming. We embrace our responsibility to Oregon and the world, building a future that’s smarter, healthier, more prosperous and more just. We see what could be and have worked relentlessly for 150 years to make it so.