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Food

Africans’ Food: Now More Purchased, Perishable and Processed

Monday, October 16, 2017
Tschirley, Reardon, and Liverpool-Tasie

David Tschirley, professor , Department of Agricultural, Food and Resource Economics (AFRE) at Michigan State University (MSU), is studying the economic changes taking place  in Africa today and…

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MSU Plant Breeder Improving Strawberries in Sri Lanka

Wednesday, August 16, 2017
Weebadde and Maredia

Cholani Weebadde is a plant breeder by training. She’s also an expert in international agriculture. Her work with Michigan State University (MSU) takes her around the world, where…

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Aquaculture: A Local Sustainable Food Source

Wednesday, August 9, 2017
Ron Kinnunen

Despite its close proximity to the Great Lakes, which contain more than 20 percent of the world’s surface fresh water, Michigan imports 90 percent of its seafood. In…

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AgBio Researcher Awarded Grant for Innovative Soil Research

Wednesday, November 16, 2016
Researcher and student using lab equipment

Michigan State University AgBioResearch soil scientist Lisa Tiemann has been awarded $300,000 from the Foundation for Food and Agriculture Research (FFAR) to conduct research that advances FFAR’s mission…

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MSU Joins Global Food Security Initiative

Wednesday, May 11, 2016
African farms

Michigan State University President Lou Anna K. Simon will help lead a national higher education initiative to prepare to feed a hungrier planet. The Association of Public and…

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A Better Nutritional Facts Panel

Friday, April 15, 2016
Salad on plate

The ubiquitous nutrition facts panel has graced food packages for many years. But can it be improved? Results from a study led by Michigan State University and featured…

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Flint, Mich., Farmer’s Market Offers Fresher Food to Underserved

Thursday, February 18, 2016
Rick Sadler, College of Human Medicine

Access to clean water hasn’t been the only health issue facing Flint. Since 2008, Michigan State University public health expert, Rick Sadler, has been mapping out areas of…

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