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Dr. Michael Holsapple, Heather Dover, RDN, and Dr. Ruth MacDonald, RD, discuss food ingredients that are difficult to pronounce and the stigma attached to those ingredients.
A fun and evidence-based resource about food processing from IFIC.
MSU professor John Besley and colleagues stress the importance of identifying strategic communication goals.
Patrick Clinton comments about Prop 65, acrylamide, and coffee in The New Food Economy.
Michael Holsapple, Heather Dover and Mindy Hermann examine: "Are packaging claims such as "free from," "clean," "natural," and "organic" deterrents to healthful eating?"
Michael Stiles reviews a NY Times article on glyphosate that resembles a press release.
A discussion of color additives is the fifth article in Kathleen Zelman’s series on food additives.
Brandon McFadden shares his thoughts on the use of “free from” food label claims.
Emma Beckett shares her perspective on the use of chemical additives in food.
Douglas Buhler, Director of MSU AgBioResearch and CRIS IAC member, and Sheril Kirshenbaum, Food@MSU, discuss Americans perceptions of food.