Events

News

DSDC 2023 team Chidimma Ifeh, Olivia Schwintek, and Hannah Kempf

IFTSA Student Competition Winners

IFT announces winners of student product development and other competitions that took place at IFT FIRST

August 7, 2023

Our PATH team students (Chidimma Ifeh, Olivia Schwintek, Hannah Kempf [not pictured], and Lynn Weeks) took 3rd place among finalists in the Developing Solutions for Developing Countries competition at the Institute of Food Technologists' Annual Event & Expo with their presentation of “Frutta-Sorgho: An Instantly Nutritious Blend of Indigenous Knowledge and Western Technology Co-Developed with Senegal Women Farmers”. Read article

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What we do

Montana novelty crop innovations

serving boards containing brie, butter, herbed crackers, grapes, and edible flowers

We support Montana's small food businesses by studying and sharing information on the culinary, nutritional, and processing properties of Montana novelty crops to make them more competitive in the world market. Photo credit: Rebecca Soulé

Food science for Indigenous food sovereignty

baking Bonbon Bouye with Senegalese village women

We work with smallholder women farmers and their communities in West Africa to reduce crop losses, boost nutrition, and provide additional income streams by using food science technology blended with Indigenous knowledge to co-develop food products.

Pollution prevention in Montana's food industry

a MTP2 intern processes fish with a Montana food business

We coordinate the Montana Pollution Prevention Program, which matches Montana food businesses with university student interns who provide recommendations for reducing pollution and decreasing water and energy.

Sensory evaluations

sensory evaluation participants sampling lentil couscous

To ensure that our products will be accepted by consumers, we conduct sensory tests with volunteer participants to evaluate the characteristics of variations on the food product being tested. Want to participate in future sensory evaluations?

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