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Department of Food Science and Human Nutrition

Team of MSU Scientists Tackling the PFAS Crisis

Tuesday, June 4, 2019

PFAS, or per- and polyfluoroalkyl substances, are colloquially known as “forever chemicals” because they are so difficult to break down. They are found in water supplies wherever flame…

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Is Treating Drinking Water Enough to Limit PFAS Exposure?

Wednesday, May 1, 2019
Researchers from three states currently grappling with water contaminated with poly- and perfluoroalkyl substances, or PFAS, are joining forces to tackle one of the biggest remaining questions facing communities who have found the toxic chemicals used in firefighting foam, nonstick cookware and water-repellent clothing lurking in their water supply.

Researchers from three states currently grappling with water contaminated with poly- and perfluoroalkyl substances, or PFAS, are joining forces to tackle one of the biggest remaining questions facing…

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Food Scientist Recognized with International Award

Monday, March 11, 2019
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Dr. Jeffrey Swada — Assistant Professor, Director of Food Science, and Academic Advisor in the Department of Food Science & Human Nutrition – was named a recipient of…

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Studying Pregnancy and its Long-term Impact on Women and their Children

Friday, February 1, 2019
Rita Strakovsky

Rita Strakovsky, an assistant professor in the MSU Department of Food Science and Human Nutrition, is studying the relationship between the mother and the developing fetus. With advice…

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MSU Scientists Lead Effort to Bring Fall Armyworm Management to Farmers

Friday, November 9, 2018
Armyworm

Michigan State University scientists Barry Pittendrigh and Julia Bello-Bravo have led the development of resources to help farmers in Africa and India protect their crops from fall armyworm,…

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MSU Scientists Improve Health for Children, Seniors through Better Nutrition

Tuesday, May 8, 2018
The Flint farmers market in Downtown Flint on Tuesday February 16, 2016.

Michigan State University scientists Amy Saxe-Custack and Jean Kerver had two separate, but common, ideas that could improve the health of those they serve in their communities. Now,…

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NIH Grant to Study How Omega-3 Fatty Acid Stops Lupus

Thursday, June 1, 2017
James Pestka, Jack Harkema and Jenifer Fenton

Michigan State University scientists have received a $2.3 million, five-year National Institutes of Health grant to help uncover why an omega-3 fatty acid, known as DHA, is so…

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Sunflower Seeds Traced as Source of Toxic Mold, Potent Liver Carcinogen

Wednesday, April 26, 2017
sunflower seeds

Michigan State University researchers have shown that sunflower seeds are frequently contaminated with a toxin produced by molds and pose an increased health risk in many low-income countries…

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Faculty Position Posting in Global Nutrition

Friday, December 9, 2016
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The Department of Food Science and Human Nutrition at Michigan State University invites applications for an Assistant or Associate professor, academic-year (9-month) faculty position focused on solving problems…

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Omega-3 Fatty Acid Stops Known Trigger of Lupus

Thursday, September 29, 2016
Jim Pestka, university distinguished professor of food science and human nutrition, Melissa Bates, Ph.D student and Jack Harkema, university distinguished professor of pathobiology, work at the microscope on Tuesday August 30, 2016.

A team of Michigan State University researchers has found that consuming an omega-3 fatty acid called DHA, or docosahexaenoic acid, can stop a known trigger of lupus and…

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