News

Weekly beet Newsletter

Published on October 9, 2023
PUBLISHED ON OCTOBER 9, 2023
PSM graduate student Ojo Olorunsogo Paul takes sustainability to the next level

Published on October 9, 2023
Student invited to join the 2023 cohort of MSU Cloud Computing Fellows.
Beal seed viability experiment yields a hybrid surprise

Published on October 6, 2023
A new paper authored by Dr Margaret (Grace) Fleming (Assistant Professor PSM) describing the results from the 16th Beal bottle was accepted by American Journal of Botany and is NOW available online.
Improving soil bulk density and carbon estimates in inland wetland histosols

Published on October 6, 2023
New Project: The Wessel Lab prepares to re-map Michigan wetland soils.
FDA approves RSV vaccine during pregnancy

Published on October 6, 2023
Recent vaccine approval provides new way to protect infants at birth.
Liquid manure pit closure: guidelines for risk management

Published on October 6, 2023
Animal waste facility closure can be tricky. Here is some guidance for a safe undertaking.
Fall field crop update for Michigan’s Thumb region

Published on October 6, 2023
From east to west and north to south, crops look consistent and are highly variable with both excellent and poor yields being reported with lower prices forecasted.
2023-24 Learning Exchange Series: Trees and forests as nature-based solutions in the United States

Published on October 6, 2023
In this webinar, speaker Grant Domke from the USDA Forest Service presents, "Trees and forests as nature-based solutions in the United States".
First Annual Lansing Regional Economic and Fiscal Outlook Held at Michigan State University

Published on October 6, 2023
The event, which was coordinated between the Department of Agricultural, Food, and Resource Economics (AFRE) and MSU Extension, featured experts who shared their data and knowledge on emerging trends in the economy.
Survival and thermal resistance of Salmonella in chocolate products with different water activities

Published on October 6, 2023
In this research, the survival and thermal resistance of a Salmonella cocktail was examined in different chocolate products at two aw levels over 12 months at 22 °C.