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…
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…
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…
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…
Research at Michigan State University