MSU students create recipes for Bully’s Pantry in ‘Bougie on a Budget’ project
Contact: Kaitlyn Church
STARKVILLE, Miss.—Mississippi State students are enhancing awareness of the university’s on-campus food pantry while showcasing their culinary creativity through a food product development project this semester.
Students in MSU’s Food Product Development class partnered with Bully’s Pantry for the third consecutive year, developing creative, easy-to-make recipes using pantry-supplied ingredients. This year’s theme, “Bougie on a Budget,” challenged students to reimagine pantry food staples and turn those into elevated and accessible meals. While planning the recipes throughout the year, the students also volunteered at the campus establishment, which meets the basic needs of students who may be experiencing food insecurity.
“Each year, our students get more creative, and this project pushes them to think outside the box with everyday ingredients,” said Shecoya White, biochemistry, nutrition and health promotion associate professor. “This project also brings exposure to Bully’s Pantry and food insecurity issues. Many students don’t realize the pantry is available or think about how versatile simple ingredients can be.”
The culminating event featured seven students each creating a dish in categories such as single-serve lunches, international appetizers, dairy-free desserts and low-calorie snacks. Recipes included inventive items like baked cheesy chicken ramen and pasta chips made with an air fryer.
Attendees were able to sample each dish during student presentations, providing real-time feedback on taste, presentation and creativity. White said the project emphasized practical cooking skills suited to college living, including minimal equipment needs and affordability.
In previous years, students have compiled recipe keychains and calendars to distribute at the pantry. This year, recipes will be provided on one-sheet handouts to continue supporting pantry users with simple and appealing meal ideas.
“Watching the students’ pride when presenting their dishes shows how much they’ve learned—not just about cooking, but about making a difference,” White said.
The Department of Biochemistry, Nutrition and Health Promotion in MSU’s College of Agriculture and Life Sciences offers majors in nutrition and dietetics, food science and health promotion. Learn more at www.bchnhp.msstate.edu.
Mississippi State University is taking care of what matters. Learn more at www.msstate.edu.