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Should You Be Scared of Food Ingredients You Can't Pronounce?

Published on September 25, 2017

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.

Food Insight: Process This

Published on September 25, 2017

A fun and evidence-based resource about food processing from IFIC.

Science communicators must consider short-term objectives while keeping their eyes on the prize

Published on September 19, 2017

MSU professor John Besley and colleagues stress the importance of identifying strategic communication goals.

Why you can probably stop freaking out about acrylamide in your coffee

Published on September 12, 2017

Patrick Clinton comments about Prop 65, acrylamide, and coffee in The New Food Economy.

Food Fears

Published on September 11, 2017

Michael Holsapple, Heather Dover and Mindy Hermann examine: "Are packaging claims such as "free from," "clean," "natural," and "organic" deterrents to healthful eating?"

New York Times Article Resembles Press Release

Published on August 31, 2017

Michael Stiles reviews a NY Times article on glyphosate that resembles a press release.

Color Additives

Published on August 29, 2017

A discussion of color additives is the fifth article in Kathleen Zelman’s series on food additives.

"Gluten-free water" shows absurdity of trend in labeling what's absent

Published on August 28, 2017

Brandon McFadden shares his thoughts on the use of “free from” food label claims.

Busting the myth that all food additives are bad: a quick guide for label readers

Published on August 27, 2017

Emma Beckett shares her perspective on the use of chemical additives in food.

Americans are confused about food and unsure where to turn for answer, survey shows

Published on August 24, 2017

Douglas Buhler, Director of MSU AgBioResearch and CRIS IAC member, and Sheril Kirshenbaum, Food@MSU, discuss Americans perceptions of food.

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