Our students, faculty and staff help solve issues in food production, food safety, health applications and disease prevention.

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The Department of Food Science and Human Nutrition at Michigan State University offers nationally recognized academic programs, research and community outreach. Our department is home to nearly 40 faculty, 40+ graduate students and over 500 undergraduate students.

We work to solve contemporary issues in food production, quality and safety, nutrient function and health and chronic disease prevention.

There are also many interdisciplinary opportunities across the the Department of Food Science and the College of Agriculture and Natural Resources.

Recent Publications

News

  • Felicia Wu, John A. Hannah Distinguished Professor in Food Safety

    Focusing on food health worldwide

    Published on July 1, 2020

    Felicia Wu, John A. Hannah Distinguished Professor in Food Safety, Toxicology, and Risk Assessment, is focused on developing a healthier worldwide population through the foods that we eat.

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