Current Researchers and Staff
Faculty
Graduate Researchers
Chidimma Ifeh
Hometown: Anambra, Nigeria
Education: Chidimma is currently enrolled in MSU's Sustainable Food Systems master's program. She earned a B.S. in Food Science and Technology from Nnamdi Azikiwe University, Awka, Nigeria.
FPDL Involvement: Machine learning; PATH program fermentation research; and supporting the Lab's service and outreach projects.
FPDL-related Awards:
2024
- International Graduate Excellence Award, MSU Office of International Programs
- Graduate Professional Advancement Grant ($500), MSU Graduate School
- Semi-finalist, 3 Minute Thesis, Western Association of Graduate Schools
- Graduate School Awardee of the Montana State University Alumni Foundation Founder's Day Awards for Student Excellence
- Mars Wrigley - Forrest E. Mars, Jr. Chocolate History Research Grant
2023
- Institute of Food Technologists - Developing Solutions for Developing Countries Competition, team took 3rd place
- MSU 3-Minute Thesis, 1st place
- MSU College of EHHD Student Conference Travel Grant
- MSU College of EHHD 3-Minute Thesis, 1st Place
- MSU Graduate School Graduate Professional Advancement Grant
- MSU 75K Venture, semi-finalist
- Mars Wrigley - Forrest E. Mars, Jr. Chocolate History Research Grant
- MSU College of EHHD Travel Grant
2022
- 2022 MSU College of EHHD Travel Grant
Undergraduate Researchers
Anna Binion
Hometown: Farmington, MN
Degree at MSU: Pursuing a B.S. in Food and Nutrition, Dietetics option
Position: Culinary research assistant working on improving/ altering existing recipes for industry clients
Career Interests: I plan to complete my education to become a Registered Dietitian Nutritionist to help manage and counsel those with chronic diseases through a nutrition lens.
Katie Elliott
Education: Pursuing a B.S. in Food and Nutrition
FPDL involvement: Undergraduate Researcher in the PATH fermentation project.
Career interests: To achieve certification as a Registered Dietitian in order to help people with chronic conditions alleviate their physical suffering through science-based nutrition practices.
Annie Kozlowski
Hometown: Arlington, Texas
Degree: Pursuing a B.S. in Hospitality Management, Farm to Table option
FDPL involvement: Culinary research assistant working on improving/ altering existing recipes for industry clients
Career interests: Event coordination, culinary research, and entrepreneurship
Shelby Smith
Hometown: Arlee, MT
Education: Pursuing a B.S. in Food and Nutrition
FPDL involvement: Undergraduate researcher working on the PATH fermentation project.
Career interests: To become a Physician Assistant and work in Primary Care or Emergency Medicine
Lynn Weeks
Education: Pursuing a B.S. in Food and Nutrition, Dietetics option
FPDL involvement: Undergraduate researcher working on the PATH fermentation project.
FPDL-related awards: (2023) Institute of Food Technologists - Developing Solutions for Developing Countries Competition, team took 3rd place
Career interests: To become a registered dietitian that specializes in women's health and hormonal imbalances; help others by providing nutrition-based solutions to these challenges.
Staff
Rebecca Richter, Program Associate
Contact: [email protected]
Background: Rebecca has an M.S. in Plant Biology from Arizona State University and a B.S. in Archaeology from the University of Wisconsin-LaCrosse. Past work experience includes service in the U.S. Peace Corps in West Africa, managing a non-profit organization in Missoula, MT, operating a website and graphic design business, and working for the National Audubon Society assisting its chapter leaders across the country. Rebecca is passionate about living and teaching about the whole food plant based lifestyle for health and sustainability.
Job duties: Rebecca supports all of the Lab's programs through analyzing and improving operations, managing media and outreach, assisting with content management, writing/editing grant proposals and reports, and assisting with other administrative duties.
Sophia Seffrood, Extrusion Program Manager
Contact: [email protected]
Sophia is a 2022 graduate of Montana State University with a Bachelor's degree in Mechanical Engineering and a cum laude Honors Baccalaureate. She grew up on a dairy farm in Summit, South Dakota and interned two summers at Valley Queen Cheese Factory. A goal for her career is to work cooperatively with food processors to decrease energy, labor, and food waste. She enjoys the Bozeman outdoors, traveling, and dreams of having a big garage to work on personal projects.
Certifications: FSPCA Preventative Controls Qualified Individual
Learn more about our Food Extrusion Unit
Rebecca Soulé, Culinary Research Chef
Contact: [email protected]
Rebecca holds degrees in Culinary Arts and Hospitality Management: Farm-to-Table from Montana State University. She fondly remembers pushing the Cuisinart button as a young child while watching her mother cook and immediately fell in love. She spent her childhood experiencing amazing cuisines from all over the world while living abroad. Her background working in private home management, food publication, and catering prepared her for her current role as Culinary Research Chef and co-instructor for the Hospitality Management program. Her passion is food storytelling, and she loves sharing a meal with others.