Utilizing Montana-sourced lentils and other specialty crops in texturized vegetable protein. High protein alternatives to conventional extruded products.
Sophia Seffrood
Researcher- Host institution: Montana State University
- Position: Principal investigator
- Discipline: Food engineering, Food science, Mechanical engineering
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Providing guest lectures, Technical consultation
- Hiring for: Graduate students, Undergraduate students
- Region: North America
- Technology focus: End product formulation and manufacturing
- Location: Bozeman, Montana, United States