Boise State University
09/19/2024 | News release | Distributed by Public on 09/19/2024 13:18
Food and Dairy Innovation Center director discusses wildfire smoke and potatoes with KTVB
Chemistry chair and professor Owen McDougal. Photo by Priscilla Grover
Idaho news station KTVB recently interviewed Owen McDougal, professor of chemistry and director of the Food and Dairy Innovation Center, about how wildfire smoke affects potato crops. The news program first covered McDougal's research in 2022, when Boise State and University of Idaho researchers began their investigation. Now the results are in.
"Based on the variety of potato, the smoke can dramatically affect the tuber growth and development," McDougal said.
Potatoes graded as "U.S. No. 1" are most at risk of harm from wildfire smoke. These potatoes are the most sought-after thanks to their shape, firmness and overall quality. Many potato growers in Idaho have contracts that require a certain quantity of U.S. No. 1 grade potatoes each year. Failing to meet those numbers because of smoke damage could have a direct impact on agricultural revenue in the Idaho economy.
Fortunately, the scientists found that some potato varieties are less vulnerable to wildfire smoke. Their research could help potato growers in Idaho and other regions improve yields during years with high expected wildfire activity.
Watch McDougal's interview on KTVB's YouTube channel.
About the Food and Dairy Innovation Center
Boise State's Food and Dairy Innovation Center is a multidisciplinary initiative featuring faculty and staff from the College of Arts and Sciences and the College of Engineering. It serves as a hub for food and dairy research in Idaho and a launch pad for Boise State students seeking careers in the industry. The center currently supports 17 projects co-sponsored by Idaho food and dairy industry partners.
This summer the Food and Dairy Innovation Center hosted a National Science Foundation program officer for a site visit. The group toured Idaho food and dairy facilities and met with faculty and student researchers. The visit was part of the center's participation in the National Science Foundation Convergence Accelerator program in food and nutrition security, where it hopes to modernize dairy processing to address global hunger.
The Food and Dairy Innovation Center recently moved into new laboratories in the Micron Center for Materials Research. It will host an open house event from 1 p.m. to 3 p.m. on Oct. 18, with a reception to follow.