Felicia Wu, John A. Hannah Distinguished Professor and University Distinguished Professor in Michigan State University’s College of Agriculture and Natural Resources, was selected to serve on the World Health Organization’s, or WHO’s, Risk-Benefit Assessment Technical Group to make recommendations on dietary guidelines.

Specifically, this international committee will evaluate risks and benefits of dietary constituents, such as animal-source foods and plant-based foods, for how they affect malnutrition and noncommunicable diseases in populations worldwide.

Wu, who is a faculty member in the departments of Food Science and Human Nutrition and Agricultural, Food and Resource Economics, was encouraged by the WHO to apply to serve on the committee. Currently, she serves on the Joint Expert Committee on Food Additives, an international committee jointly administered by the Food and Agriculture Organization of the United Nations and WHO.