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View a 3-D tour of our Anthony Hall store here: Able Eyes Virtual Tour
"At the risk of lending credence to the endless taunts of Wolverines, yes, Michigan State is a "cow college." But the school's agricultural program has given us many gifts, none more delicious than the MSU Dairy Store, which has two on-campus outposts slinging some of the state's best ice cream (and cheese). Some students supplement their education with side jobs. Here, ag students put their focus to work to create perhaps the best damn black cherry ice cream on the planet -- thanks to those ultra-fresh Traverse City cherries -- and Dantonio's Double Fudge Fake, a caramel-filled football-stocked ode to the storied coach. Does Harbaugh have a dedicated ice cream flavor? (*Googles frantically.*) Nope!" -Thrillist, The 31Best Ice Cream Shops in America
From cow to cone: How MSU Dairy Store ice cream gets made -Lansing State Journal
"You can smell fresh ice cream when you get out of the car, according to one Yelp reviewer. Customers love the unique flavors and large scoops and say it's the best ice cream in the area." -Detroit Free Press, These are the best places to get ice cream in Michigan
Instruction: The undergraduate and graduate programs of Food Science and Human Nutrition in the College of Agriculture and Natural Resources serve those students wishing to pursue careers in the dairy/food processing industries. To adequately prepare students for their careers, access to the latest technology and equipment, appropriate to the dairy/food industry, is essential.
Research: New technologies of processing along the issues of food safety and diet/health present a formidable challenge to strengthening the research program in dairy processing. The presence of a facility housing modern analytical and pilot laboratories enhances the ability of the scientists at MSU to address these important issues.
Extension/Outreach: The faculty in the Department of Food Science and Human Nutrition serve as important resources for the dairy and food processing industries in Michigan. During the last 15-20 years, the technology incorporated in dairy and food plant design and the detail in regulation has become increasingly complex. A modern processing plant is maintained to aid in the training of industry and regulatory personnel for Michigan’s dairy processing industries.