Register for the CRIS Annual Meeting.
For more information, please contact Adelle Simmons, email@example.com.
Michigan State University is home to the Center for Research on Ingredient Safety (CRIS). Michael Holsapple, the Director of CRIS, recently reviewed the safety associated with titanium dioxide in food.
Heather Dover, research assistant at the Center for Research on Ingredient Safety, provides some commentary in this article by Kathleen Zelman featured in Food and Nutrition Magazine.
MSU created an independent center to research the safety of everyday products, to train the next generation of food and ingredient safety professionals, and to educate the public to make evidence-informed decsions.
Michael Holsapple, Heather Dover, and Keith Ayoob review the stigma of pesticides on fruits and vegetables and why the actual risk needs to be considered.
Health advice has swung 180 degrees once again. Peanuts are now officially in the clear –and even recommended – for infants and young children.
The dose-response relationship in regards to BPA in canned foods is examined by CRIS Director Michael Holsapple.
Andrew Maynard looks at effective science communication and how science communicators can ensure that science and evidence are more effectively incorporated into the decisions people make.
CRIS DIrector Michael Holsapple shares his expert opinion on the popular debate, are GMOs bad?
Michael P. Holsapple has been named director of the Center for Research on Ingredient Safety at Michigan State University.
The food, beverage and consumer products industries, in association with the Grocery Manufacturers Association and Michigan State University, established the Center for Research on Ingredient Safety.