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 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.
Published on July 29, 2020
Gale Strasburg, professor in the Michigan State University Department of Food Science and Human Nutrition, will examine how temperature affects meat quality with $500K USDA NIFA grant
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.