1. Kuo W, Kim S, Lachapelle, P. 2020. Incorporating community culture in teaching food innovation – ideation, prototyping, and storytelling. Journal of Food Science Education 19: 292-307.
    link to manuscript

Invited talks

  1. Kuo W, Redhouse L. "Indigenous food-science-ways: Native product innovation toward food sovereignty with Confederated Salish and Kootenai Tribes." Australian Institute of Food Science and Technology - Humanitarian Food Science & Technology Webinar, May 2021.
    presentation recording (Vimeo)
  2. Kuo W. "Empowerment through Entrepreneurship: Building Indigenous foodways by bridging the gap between community culture and food science education." Institute of Food Technologists - Education and International Division Joint Webcast, February 2021.
  3. Garg S, Leisso R, Song M, Jarret B, Kuo W. "Fresh market potential and value-added opportunities of Montana-grown cold-hardy small fruits and berries." Montana Berry Growers association Annual Growers Conference, March 2021.
    presentation PDF

Conference posters

  1. Allan E, Dunkel F, Lachapelle P, Kim S, Kinnare C, Raber E, Ndiaye A, Kuo W. Developing a culturally-acceptable peanut product with smallholder women farmers in Senegal – Participatory Action Research. Institute of Food Technologists (IFT) Annual Meeting, July 2020, Virtual Conference.
    poster PDF 
  2. Li S, Kuo W. Texture, sensory property, and marketability of lentil-enriched crackers made from Montana-grown wheat and lentils. IFT Annual Meeting, July 2020, Virtual Conference.
    poster PDF | poster presentation recording
  3. Turker M, Gilbert E, Kuo W. Effect of pre-roasting on the structural and textural properties of lentil-enriched crackers. IFT Annual Meeting, July 2020, Virtual Conference.
  4. Wilson S, Peterson E, Gaston M, McMilin C, Kuo W, Miles M. 8 Weeks of lentil consumption improves insulin sensitivity in overweight and obese adults – a randomized controlled trial. Food & Nutrition Conference, October 2020, Indianapolis, IN.
  5. Turker M, Kuo W. Sensory and structural properties of crackers developed by using red lentils (Lens esculenta) and heat treatment. IFT Annual Meeting, June 2019, New Orleans, LA.