Chidimma Ifeh

Mars celebrates the 20th anniversary of the Heritage Chocolate Society, honoring the legacy of its founder, Forrest E. Mars, Jr.

February 9, 2023

Chidimma Ifeh, FPDL master's student, received the 2023 Forrest E. Mars Jr. Grant. She will be working with a USDA-funded team to incorporate Indigenous voices in creating learning resources for a sustainable chocolate value chain for the food science community. 

Dr. Kuo in Hannon Hall test kitchen

FFAR Announces New Innovator in Food & Agricultural Research Awardees

April 13, 2022

FPDL Lab Director, Dr. Wan-Yuan Kuo, received FFAR's New Innovator in Food & Agriculture Research Award. The award provides early-career scientists with funding to conduct audacious food and agriculture research.

Edwin Allan presents his research

Sioux Chef Sean Sherman mentors MSU students about food and resiliency

March 7, 2022

International celebrity chef Sean Sherman—A.K.A. Sioux Chef—visited MSU to cook and mentor and inspire Native American students as well as those studying in MSU’s culinary arts program. Student members of the FPDL gave presentations on their Indigenous food product research and shared product samples.

Governor Gianforte and Christy Clark

Governor Gianforte and Director Clark tour MSU's Food Product Development Lab

February 24, 2022

Greg Gianforte and Christy Clark toured the FPDL's test kitchen and food extrusion lab where they learned about the state-of-the-art technologies that researchers are using to add value to Montana crops. The visitors sampled test products including chickpea puffs, lentil muffins, and cold-hardy berry smoothies.

Genesis Chavez Reyes

Student entrepreneurs win $10,000 in MSU’s annual Big Idea Challenge

January 19, 2022

MSU-FDPL graduate lab member Genesis Chavez Reyes won the MT Impact Award for her Youth Novus Indigenous and Tribal Entrepreneurship (YouNITE), a food incubator that helps improve food security.

sockeye salmon swimming

Bring back salmon to the River of No Return

December 15, 2021

Graduate lab member Mattie Griswold calls for restoring wild salmon migration routes by emulating traditions of Native American environmental stewardship.

MSU $50K Venture Competition 2021

Fourteen ventures selected as finalists for second annual MSU $50K Venture Competition

April 2, 2021

Bonbon Bouye is a children’s peanut nutrition bar co-developed by Team PATH and Senegalese women farmers in efforts to boost children's nutrition and local economic development.

Dr. Kuo in the food product development laboratory

Three Montana State faculty members named 2020 MUS Teaching Scholars

September 30, 2020

FPDL Director, Wan-Yuan Kuo, assistant professor in Health and Human Development at MSU, was selected to take part in the Montana University System’s 2020 Teaching Scholars program, which seeks to help students succeed at Montana campuses.

BonBon Bouye peanut nutrition bar

Photo credit Rebecca Soule

Montana State students win top honors in international food science competitions

June 2 and September 8, 2020

Team PATH, led by doctoral student Edwin Allan, won first place in this year’s Institute of Food Technologists’ Developing Solutions for Developing Countries Competition. They were honored for their work with Bountifield International on co-developing a culturally sensitive peanut nutrition bar with smallholder women farmers in the west African nation of Senegal. The team also won the Judges’ Choice Award in an earlier venture pitch competition held at MSU in May.

Sharon Li won first place in the institute’s graduate student poster competition in the sensory science division. Li’s poster examined how consumers’ perceptions of Montana-made lentil crackers are affected by their sensory quality, as well as by their made-in-Montana and low carbon footprint labels. The project will be expanded into developing lentil snacks using food extrusion technology.

red lentils

Creating a better cracker

December 9, 2019

Students in MSU's food lab develop a low-glycemic cracker made from Montana-grown lentils.

granola in bowl with wooden spoon on table next to it

Students take charge of crumbly gluten-free granola

April 11, 2019

Gluten-Free Prairie, a Montana producer of gluten-free grain products, was struggling to achieve the perfect gluten-free granola. They reached out to MSU’s Culinary Services’ for help. FPDL student researchers experimented with the granola recipe in their test kitchen and recruited volunteers to participated a sensory test.

Dr. Kuo in Hannon Hall food lab

MSU students help improve local food products

December 17, 2018

The MSU Food Product Development Lab helps local food companies produce better products and provides students with real-world learning experiences.