Food@MSU provides opportunities and resources to better communicate science, connect with consumers and bring people working in food and agriculture closer to consumers.

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  • Improving food safety for immunocompromised patients

    Published on February 4, 2020

    People with weakened immune systems are typically instructed to avoid eating fresh produce. Michigan State University research, spearheaded by the Department of Biosystems and Agricultural Engineering, is working to change that.

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Serving Up Science

Serving Up Science is a podcast and digital short series that explores food science, nutrition, history and more. Co-hosted by Sheril Kirshenbaum, It's produced by WKAR Public Media in cooperation with Food@MSU.

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