MSU AgBioResearch scientists, MSU Extension outreach specialists, and faculty in the MSU College of Agriculture and Natural Resources work to improve food safety while examining health and nutrition impacts for consumers.
Improving Food Safety for Immunocompromised Patients
Bradley Marks, chair and professor in the Michigan State University Department of Biosystems and Agricultural Engineering, and Ph.D. student Carly Gomez are researching ways to make fresh produce safe to eat for people with weakened immune systems.
The MSU Center for Research on Ingredient Safety (CRIS) uses expert knowledge to research, fact check, and supply the global community with the latest science-based information about the ingredients in our food and cosmetics.
News
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Spartan siblings share passion for biosystems engineering
Published on March 26, 2021
Alicia and Ryan Ziegler use their biosystems engineering experiences at MSU to solve real-world problems in food, energy and the environment. -
Felicia Wu named Fellow of the Society for Risk Analysis
Published on December 17, 2020
Wu receives honor granted to top 1% of Society for Risk Analysis members for her achievements in risk analysis and science policy, and service to the organization -
Three students earn USDA NIFA predoctoral fellowships
Published on September 24, 2020
Kaitlyn Casulli, Genevieve Hoopes and Natalie Kaiser, doctoral students conducting research with CANR faculty, are among 57 award recipients nationwide. -
AgBioResearch continues work amid COVID-19 pandemic
Published on September 23, 2020
‘The cows still have to be milked’ – Doug Buhler, MSU AgBioResearch -
Digging Deeper – Sodium Aluminum Phosphate
Published on September 21, 2020
Are you familiar with the ingredient, sodium aluminum phosphate? Over the years, it's been identified by some as an ingredient that causes harm. This post explores this ingredient's safety to see if sodium aluminum phosphate poses a health risk.
