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…
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,…
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,…
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…
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…
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…
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…
An expert on human nutrition at Michigan State University (MSU), Jenifer Fenton knows the harsh consequences of malnutrition. Some of her ongoing work is in Africa, a continent…
Two Michigan State University (MSU) researchers have teamed up to take a closer look at how diet may affect the likelihood of developing high blood pressure — also…
Mycotoxins are fungi byproducts that grow on agricultural crops and are linked to cancer and other diseases. They are just one example of the implications agricultural practices have…
Research at Michigan State University