Michael Holsapple joined Stateside on Michigan Radio to discuss consumer concerns about pesticide residue.
Keri Szejda, CRIS postdoctoral research associate at ASU, looks at the research and evidence associated with seafood and good health.
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.