We collaborated with local businesses to develop a variety of recipes showcasing high-value protein and starch ingredients made from Montana pulse crops. This project was made possible with funding support from Montana Department of Agriculture Specialty Crop Block Grants. These recipes can be used by households, bakeries, school cafeterias, and other food services and manufacturing businesses. Send inquiries or recipe suggestions to sensory@montana.edu.
| Support Sustainable Food Product Development Research |
Our students develop solutions to enhance nutrition, ecological sustainability, and economic prosperity in local and global food systems. Your tax-deductible donation funds vital research and sustainable food product development. Join us in creating a healthier, sustainable future. Write checks to MSU Alumni Foundation with the memo line "93813 - Food Product Development Lab" |
Montana State University
100 Hannon Hall Rm. 191
Bozeman, MT 59717
(406) 414-9495
sensory@montana.edu
Lab Member Directory
