John Masuhara was born in Burnaby and received a BSc in Cell Biology from UBC in 1987. He then entered the Faculty of Graduate Studies (in Food Science) and obtained an MSc in Food Science in 1993.
Following graduation, John joined Canadian Inovatech Inc., to work in the Bioproducts Division in Abbotsford. The company has plants in Canada, the US, Mexico, and Holland. The main product from the Bioproducts Division is lysozyme, an enzyme extracted from Egg White which is used as an antimicrobial agent in cheese and wine production. His first responsibility was to set up a quality assurance program for the company. He subsequently became Production Manager with responsibility for the operations at the Abbotsford plant.