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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