Current Researchers and Staff
The Food Product Development Lab (FPDL) is under the department of Food Systems, Nutrition, and Kinesiology, within the College of Education, Health, and Human Development. The FPDL is led by faculty member Dr. Wan-Yuan Kuo and is supported by four staff members that manage programs and administrative duties. Several graduate and undergraduate students conduct research and development ranging from fermentation to create a nutritious beverage that will benefit rural communities in Senegal, West Africa, to high-tech food extrusion using novelty crops such as Montana-grown lentils to make puffs and meat analogs.
Faculty
Graduate Researchers
Chidimma Ifeh
Hometown: Anambra, Nigeria
Education: Chidimma is currently enrolled in MSU's Individual Interdisciplinary PhD program. She earned her M.S. in Sustainable Food Systems (MSU) and B.S. in Food Science and Technology (Nnamdi Azikiwe University, Awka, Nigeria).
FPDL Involvement: PhD: Machine learning; M.S.: PATH program fermentation research; and supporting the Lab's service and outreach projects.
FPDL-related Awards:
2024
- FFAR Fellows Program (through 2027)
- International Graduate Excellence Award, MSU Office of International Programs
- Graduate Professional Advancement Grant ($500), MSU Graduate School
- Semi-finalist, 3 Minute Thesis, Western Association of Graduate Schools
- Graduate School Awardee of the Montana State University Alumni Foundation Founder's Day Awards for Student Excellence
- Mars Wrigley - Forrest E. Mars, Jr. Chocolate History Research Grant
2023
- Institute of Food Technologists - Developing Solutions for Developing Countries Competition, team took 3rd place
- MSU 3-Minute Thesis, 1st place
- MSU College of EHHD Student Conference Travel Grant
- MSU College of EHHD 3-Minute Thesis, 1st Place
- MSU Graduate School Graduate Professional Advancement Grant
- MSU 75K Venture, semi-finalist
- Mars Wrigley - Forrest E. Mars, Jr. Chocolate History Research Grant
- MSU College of EHHD Travel Grant
2022
- 2022 MSU College of EHHD Travel Grant
Victoria Machado
Hometown: Chascomús, Argentina
Education: BE in Food Engineering (Universidad Católica Argentina, Buenos Aires, Argentina) and current student in MSU’s MS in Sustainable Food Systems
FPDL involvement: Graduate Research
Career interests: Food security, food waste, food development, sensory science and social entrepreneurship.
Bello Yunusa
Hometown and Country: Jalingo, Nigeria
Education: Bachelor's and Master's of Technology in Food Science and Technology (Modibbo Adama University of Technology, Yola, Nigeria)
FPDL Involvement: I am engaged in the development of lentil patties by leveraging material science to enhance their structure. Specifically, I focus on incorporating nano-sized, food-safe ingredients during the extrusion process. This approach aims to strengthen the texturized lentil protein, increasing its resistance to tearing, much like traditional meat. I am also involved in supporting Extrusion workshops and trainings.
Career Interests: I am committed to driving innovation in the food industry with a focus on sustainable practices. My research interest explores the intersection of cutting-edge technologies and sustainable ingredient sourcing to develop alternative proteins that are both high-quality and environmentally friendly. I am particularly interested in utilizing by-products and underutilized resources to enhance the structural and functional properties of plant-based proteins, contributing to a more sustainable food future.
Undergraduate Researchers
Anna Binion
Hometown: Farmington, MN
MSU Education Path: Pursuing a B.S. in Food and Nutrition, Dietetics option
Position: Culinary research assistant working on improving/ altering existing recipes for industry clients
Career Interests: I plan to complete my education to become a Registered Dietitian Nutritionist to help manage and counsel those with chronic diseases through a nutrition lens.
Katie Elliott
MSU Course of Study: Pursuing a B.S. in Food and Nutrition
FPDL involvement: Undergraduate Researcher, sponsored by the MONT Empower Scholars Program, assisting the PATH team by investigating further nutritional benefits of the Baobab Sorghum Yogurt product through elucidation of improved oligosaccharide profile by fermentation. Also analyzed heavy metal content in various food ingredients.
Career interests: To achieve certification as a Registered Dietitian in order to help people with chronic conditions alleviate their physical suffering through science-based nutrition practices.
Eligius "Darren" Jonathan
Hometown: Colombo, Sri Lanka
Education: Pursuing a B.S. in Mechanical and Aerospace Engineering
FPDL involvement: Assisting with extrusion runs for research and maintenance of lab equipment and machinery.
Career interests: I have a keen interest in mechanical and aerospace engineering, and I'm also involved with a project that teaches engineering and mechatronics to underprivileged kids in Sri Lanka. It's great being part of their journey towards becoming future engineers.
Annie Kozlowski
Hometown: Arlington, Texas
MSU Education Path: Pursuing a B.S. in Hospitality Management, Farm to Table option
FDPL involvement: Undergraduate Culinary Research Assistant working on improving/ altering existing recipes for industry clients
Career interests: Event coordination, culinary research, and entrepreneurship
Shelby Smith
Hometown: Arlee, MT
MSU Education Path: Pursuing a B.S. in Food and Nutrition
FPDL involvement: Undergraduate Researcher assisting with the PATH fermentation project.
Career interests: To become a Physician Assistant and work in Primary Care or Emergency Medicine
Lynn Weeks
MSU Education Path: Pursuing a B.S. in Food and Nutrition, Dietetics option
FPDL involvement: Undergraduate Researcher assisting with the PATH fermentation project.
FPDL-related awards: (2023) Institute of Food Technologists - Developing Solutions for Developing Countries Competition, team took 3rd place
Career interests: To become a registered dietitian that specializes in women's health and hormonal imbalances; help others by providing nutrition-based solutions to these challenges.
Staff
Rebecca Richter, Program Associate
Contact: [email protected]
Background: Rebecca's diverse background spans both academia and practical experience. She holds an M.S. in Plant Biology from Arizona State University and a B.S. in Archaeology from the University of Wisconsin-LaCrosse. Her career journey includes service in the U.S. Peace Corps, working as an agricultural and botanical researcher, managing a small non-profit organization, and running a website and graphic design sole proprietorship. Rebecca also worked with the National Audubon Society, providing support and training for chapter leaders nationwide. Outside of work, you'll find her dancing, hiking, biking, rock climbing, growing food, and always exploring new endeavors.
Job duties: Rebecca manages the Lab's PATH program, chemistry lab, and online content and assists with grant writing, management, and reporting.
Sophia Seffrood, Extrusion Program Manager
Contact: [email protected]
Sophia is a 2022 graduate of Montana State University with a Bachelor's degree in Mechanical Engineering and a cum laude Honors Baccalaureate. She grew up on a dairy farm in Summit, South Dakota and interned two summers at Valley Queen Cheese Factory. A goal for her career is to work cooperatively with food processors to decrease energy, labor, and food waste. She enjoys the Bozeman outdoors, traveling, and dreams of having a big garage to work on personal projects.
Certifications: FSPCA Preventative Controls Qualified Individual
Learn more about our Food Extrusion Unit
Rebecca Soulé, Culinary Research Chef
Contact: [email protected]
Rebecca holds degrees in Culinary Arts and Hospitality Management: Farm-to-Table from Montana State University. She fondly remembers pushing the Cuisinart button as a young child while watching her mother cook and immediately fell in love. She spent her childhood experiencing amazing cuisines from all over the world while living abroad. Her background working in private home management, food publication, and catering prepared her for her current role as Culinary Research Chef and co-instructor for the Hospitality Management program. Her passion is food storytelling, and she loves sharing a meal with others.
