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.

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MSU Food Literacy and Engagement Poll

The Michigan State University Food Literacy and Engagement Poll measures consumer understanding and attitudes to drive discussion on a variety of food topics. Go To Page


  • 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.

  • Trace Contaminants & Residues – Pesticides

    Published on July 20, 2020

    While the idea of pesticides can invoke many strong emotional responses, in this post, we’ll explore pesticides’ purpose, how they end up in our food and water, and if they pose harm to human health.

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