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.
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.
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
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.
Published on September 23, 2020
‘The cows still have to be milked’ – Doug Buhler, MSU AgBioResearch
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.