When looking for leaner meats, consumers often turn to poultry options, like chicken and turkey. Gale Strasburg, professor in the Michigan State University (MSU) Department of Food Science…
Despite the wine industry’s blossoming popularity, several factors can limit the success of wine grapes in Michigan’s climate. Paolo Sabbatini studies ways to mitigate damage. According to the…
Low-moisture foods, like cereals and flour, dried fruit and nuts, have been recalled repeatedly in the last few years, posing health risks to consumers and economic threats to…
In a time of crisis, how do we protect our health and safety, safely store our food, plant our fields or care for livestock? The coronavirus has touched every…
Despite the environmental benefits of no-till agriculture, farmers often hesitate to change to this management approach due to uncertain economic returns. Sarah Cusser, postdoctoral research associate at the Kellogg…
Trey Malone, assistant professor and extension economist in the Department of Agricultural, Food and Resource Economics, answers questions about the report of meat shortages as a result of…
In a study published in Nature Sustainability, an ecosystem scientist and an agricultural economist outline how to develop a more sustainable land management system through data collection and…
Postdoctoral scholars comprise an invaluable component of global research communities, yet their support and training systems are poorly aligned with today’s job market. These issues are widely discussed…
James Kelly knows beans. He’s spent 40 years developing roughly 50 varieties of dry beans at Michigan State, built to help bean growers and bean seed producers, boosting…
Felicia Wu is the John A. Hannah Distinguished Professor in Food Safety, Toxicology and Risk Assessment in the Department of Agricultural, Food and Resource Economics. The following is an interview…
Research at Michigan State University