Project Type: Research and Education
Funds awarded in 2021: $349,898.00
Projected End Date: 08/31/2024
Host Institution Award ID: N/A MSU Internal
Grant Recipients:
Montana State University; Salish and Kootenai College
Region: Western
State: Montana
Principal Investigator:
Wan-Yuan Kuo
Montana State University
Co-Investigators:
Eric Belasco
Montana State University
Dr. Jane Boles
Montana State University
Dr. Paul Gannon
Montana State University
Dr. Paul Lachapelle
Montana State University
Dr. Brent Peyton
Montana State University
Brenda Richey
Montana State University
Mattie Griswold
Montana State University
Rebecca Richter
Montana State University
Description:
This is a research abstract accepted by the Institute of Food Technologists (IFT) Annual meeting 2021. The content described the development process of two smoked lake trout products in partnership with Native Fish Keepers INC. The study recruited residents of the Flathead reservation to gather sensory input on the traditional smoking process and uses of spices, community insights assisted students to present the two product recipes and concepts.
Type:
Conference/Presentation Material
File:
Download file (PDF)
Target audiences:
Farmers/Ranchers; Educators; Researchers; Consumers
Ordering info:
Wan-Yuan Kuo
wanyuan.kuo@montana.edu
Montana State University
Reid Hall 347, Montana State University
Bozeman, MT 59717
https://www.montana.edu/hhd/directory/2065482/wan-yuan-kuo
(406) 994-3259
wanyuan.kuo@montana.edu
Montana State University
Reid Hall 347, Montana State University
Bozeman, MT 59717
https://www.montana.edu/hhd/directory/2065482/wan-yuan-kuo
(406) 994-3259
This product is associated with the project "Indigenous Food-Science-Ways: Integrating Indigenous knowledge with food science research and education to support value-added Native foods"
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.