What we do

Food industry consulting and testing services

Chef Rebecca Soule offers consultation to an industry client

Our team provides food businesses with consulting on recipe innovation, modifications, and marketability analysis, including large-scale consumer sensory testing.

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Food science for Indigenous food sovereignty

baking Bonbon Bouye with Senegalese village women

We work with Indigenous farmers to reduce crop losses, enhance nutrition, and generate income by blending food science with Indigenous knowledge to co-create food products.

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Sustainability in the food industry

a MTP2 intern processes fish with a Montana food business

We partner with the Montana Pollution Prevention Program by recruiting student interns to advise local food businesses on pollution reduction, water, and energy conservation.

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Sensory evaluations

sensory evaluation participants sampling lentil couscous

We conduct sensory tests with volunteers to evaluate consumer acceptance. Interested in joining future sensory evaluations at MSU-Bozeman?

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Events

News

purslane

MSU researchers partner with La Tinga to serve edible weeds in Bozeman

Bozeman Daily Chronicle

December 12, 2023

MSU researchers explore the market potential of edible weeds, particularly purslane, aiming to generate new income for farmers, promote sustainability by reducing herbicide use, and gather consumer feedback on purslane dishes.

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

IFTSA Student Competition Winners

IFT Digital Exclusives

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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