Hannon Kitchen provides a space where our researchers can create recipes in an environment equivalent to a commercial product development kitchen. 

Industry Partnership

We work closely with locally-owned food businesses, food product entrepreneurs in other countries, and the MSU College of Agriculture to develop recipes that showcase their ingredients.

Products

We have created recipes from Montana-grown ingredients, including fruit leather, lentil crackers, lemon quick bread, berry smoothies, barley salads, freeze-dried products, and many more. For our PATH program, we are using Senegalese Indigenous plants and crops to co-develop products with program partners in Senegal, West Africa. These products include the original Bonbon Bouye nutrition bar and a fermented beverage.

Equipment

The Food Product Development Lab is located inside Hannon Hall. We share a large commercial kitchen with Gallatin College Culinary Arts students for recipe and product development testing. Hannon Kitchen—which was previously a dining hall—has state-of-the-art commercial kitchen equipment, including convection ovens, stove tops, freeze-dryer, dehydrator, proofing oven, pizza oven, deep fryer, and walk-in refrigerator and freezer.