Why should meat “rest” between cooking and serving? Which is better: farmed or wild-caught salmon? What makes a pickle, a pickle? History buff, foodie and Michigan State University…
MSU Researcher Lends Insight as More and More Farms Worldwide Adopt Precision Practices. Marc Hasenick isn’t interested in labels. He’s not concerned with being called “innovative” or “progressive.”…
Norbert Kaminski, Ph.D. to serve as director for the Center for Research on Ingredient Safety (CRIS) at Michigan State University (MSU). His appointment comes after successfully serving as…
Michigan State University is joining other leading agricultural institutions in the U.S. and Egypt to help establish the Egyptian Center of Excellence for Agriculture, or COEA, in Cairo….
A multidisciplinary team of Michigan State University scientists designed a study to probe how the intestinal microbiome of dairy cattle affects antibiotic resistance, a problem plaguing farms across…
Michigan State University is tapping the expertise of researchers to benefit the maple syrup industry and the rural economy in Michigan. Maple syrup is one of North America’s…
U.S. Department of Agriculture Director of the National Institute of Food and Agriculture, or NIFA, Scott Angle toured facilities and farms at Michigan State University on Feb. 26. Angle…
The majority of Americans pay attention to reducing food waste with the oldest being the most cognizant, according to the latest Michigan State University Food Literacy and Engagement…
Michigan State University (MSU) and the Robert B. Annis Water Resources Institute (AWRI) of Grand Valley State University (GVSU) have formalized a partnership to collaborate on water-related issues. Leaders…
The Michigan Alliance for Animal Agriculture (M-AAA) will invest $2.6 million in 2019 to support research and outreach that directly benefits the animal agriculture industries. Addressing short- and…
Research at Michigan State University