Health & Human Development
Wan-Yuan Kuo, PhD
Wan-Yuan Kuo (pronunciation: one-you-en cool) is an assistant professor in food science in the Hospitality Management Program at Montana State University. She is a Faculty for the Future Fellowship Awardee and a member of the Institute of Food Technologists. Wan-Yuan received her Ph.D. in Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign and her M.S. and B.S in Agricultural Chemistry from National Taiwan University. Her research focuses on sustainable food product development – sourcing local, specialty, and ancient crops to create healthy, palatable, and culturally sensitive foods. Her MSU Food Product Development Lab is currently working on using pulses to develop low-glycemic foods such as breakfast cereals, pasta, and baked goods. Wan-Yuan teaches Food Fundamentals, Experimental Foods, Food Processing, and Food Product Development. She is a member of the MSU University Awards Committee and MSU Early Career Mentoring Program. Wan-Yuan was born and raised among the mountains and hot springs in Taipei, Taiwan, and so she feels at home in Bozeman. In her spare time, Wan-Yuan is an amateur belly dancer, enjoys cooking, and exploring the outdoors.