Michigan State researchers are developing a risk assessment tool to make sure children who have been exposed to HIV are living their best lives. Because children exposed to…
A team of researchers from Michigan State University and the University of Illinois, Urbana-Champaign (UIUC) led by Rita Strakovsky, an assistant professor in the MSU Department of Food Science and…
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…
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…
Felicia Wu, John A. Hannah Distinguished Professor in the Department of Food Science and Human Nutrition and Department of Agricultural, Food and Resource Economics, and David Hennessy, Elton R. Smith Chair in…
First established more than 150 years ago, land-grant universities such as Michigan State University are dedicated to ensure that all residents of the United States are provided with the knowledge…
Robin Tucker, assistant professor in the MSU Department of Food Science and Human Nutrition, and Dawn Contreras, health and nutrition specialist with MSU Extension, will work to develop ways to…
In remote areas with low literacy rates, showing animated videos in the local language demonstrating agricultural techniques results in high retention and adoption rates of those techniques, found…
Seven Michigan State University postdoctoral researchers are recipients of the National Institute of Food and Agriculture, or NIFA, fellowship and two-year grant of $161,000 to support ongoing research…
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…
Research at Michigan State University