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Food Safety & Security

Food-Disease Links, from Genes to Global Impact

Wednesday, November 13, 2013
Felicia Wu

Felicia Wu is precise and patient as she explains the complexities of a measurement known as the “global burden of disease” – what factors are included, how it…

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Sowing a More Sustainable Future

Thursday, May 9, 2013

One of the keys to better nutrition and health for the people of Rwanda fits in the palm of a hand: legumes. But despite their nutritional punch, legumes—including…

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New MSU Water-Saving Technology Nearly Doubles Harvests

Thursday, January 17, 2013

During the summer of 2012’s drought in Michigan – the worst in the last half-century – Michigan State University researchers nearly doubled corn production on state test farms…

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Improving Africa’s Agricultural Productivity

Tuesday, August 10, 2010

Working with the New Partnership for Africa’s Development, Michigan State University researchers are focused on improving agriculture productivity and building capacity among the continent’s bio-technology regulators. – International…

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MSU Research: Salt Substitute from Corn Starch

Friday, January 1, 1999

1999 – Michigan State University Distinguished Professor Kris Berglund patents his salt substitute made from lysine, which is fermented from corn starch. The salt substitute is marketed as…

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MSU Research History: Homogenization of Milk?

Tuesday, January 1, 1929
glass of milk

1929 – Michigan State University dairy industry pioneer G. Malcolm Trout made significant progress in milk production methods, but he did not invent the processes of pasteurization nor homogenization….

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MSU Research History: Microbiology and Molecular Genetics

Saturday, September 1, 1900
Marsahll Hall

1900 – The Department of Microbiology and Molecular Genetics officially began as the Department of Bacteriology and Farm Hygiene during the 1900-1901 academic year. Charles Marshall was appointed…

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