Honors Presents: Dr. Wan-Yuan Kuo-Indigenizing Food Science for Food Sovereignty – Building Indigenous farm to school entrepreneurship with Senegal
- Wednesday, September 1, 2021 from 12:00pm to 1:00pm
- Byker Auditorium
Wan-Yuan Kuo (pronunciation: one-you-en cool) is an assistant professor of food science 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. Wan-Yuan is the director of the MSU Food Product Development Lab. Her research focuses on sustainable food product development – sourcing local, specialty, and Indigenous plants to create healthy, palatable, and culturally sensitive foods. Wan-Yuan teaches Food Fundamentals, Experimental Foods, Food Processing, and Food Product Development. She is a member of the MSU committee on Insects for Food and Feed. 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.She will present her team's work to co-create Indigenous food enterprises with both our Senegal and Flathead Reservation collaborators.
- Honors Presents Lecture Series