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.
Exploring reproductive associations of serum polybrominated diphenyl ether and hydroxylated brominated diphenyl ether concentrations among women undergoing in vitro fertilization.
Author: Ingle ME, Mínguez-Alarcón L, Carignan CC, Stapleton HM, Williams PL, Ford JB, Moravek MB, Hauser R, Meeker JD, EARTH Study Team
Michigan State University researchers awarded NIFA grant to examine potential food safety benefits of genetically modified corn
Published on May 27, 2020
Felicia Wu and David Hennessy, faculty in the College of Agriculture and Natural Resources, have received USDA funding to study whether Bt corn has the ability to reduce aflatoxin, a toxin produced by corn mold.
Published on May 20, 2020
The Center for PFAS Research brings together faculty from across Michigan State University to study the health and environmental issues around PFAS chemicals.
Published on May 7, 2020
Senior Lauren Heberling uses her dairy background, MSU education and extracurricular experiences to prepare her for a career in the ag industry.
Published on May 6, 2020
Felicia Wu, John A. Hannah Distinguished Professor at Michigan State University, explains the importance of adhering to public health guidelines.
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In the News
Published on February 20, 2020 by The Mining Journal
Published on January 7, 2020
Published on December 12, 2019 by Quality Assurance & Food Safety
Published on November 20, 2019 by Successful Student