Our lab connects students with businesses and communities through the co-development of sustainable food products and entrepreneurship. We utilize local, specialty, and Indigenous crops and other ingredients for our healthy, eco-friendly, and culturally acceptable creations. These innovative products also offer economic opportunities in the communities where we work and reduce agricultural waste. Our lab seeks graduate and undergraduate students and professionals to work with us in the areas of food and culinary sciences, sustainable food systems, dietetics and nutrition, agriculture, chemical and mechanical engineering, business, environmental studies, and many other disciplines, since we are an interdisciplinary team.
Indigenizing food science for food sovereignty
- Building Indigenous food entrepreneurship with Senegal smallholder women farmers
- Tribal farm to school program with the Flathead Reservation
Globalizing Montana specialty crops
- Pulse products
- Small fruit and berries
- Hemp innovation and testing