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.
Opinion: MSU food safety expert Felicia Wu encourages rice-eating countries with vitamin A deficiency to consider Golden Rice
Published on January 12, 2022
In December 2021, Wu co-authored an opinion piece detailing the dire consequences of vitamin A deficiency for children in many developing countries and the need to address the problem head on.
Published on November 22, 2021
MSU undergraduate Rajsri Raghunath wants to shape food policy and help make food labels accessible for everyone.
Published on October 25, 2021
MSU athlete Alixandra Krawcke wants to work as a sports dietician or in research after pursuing a master’s degree following graduation.
Published on October 6, 2021
Student Madeline Marcero finds ways to serve and connect with others while at Michigan State University.
Published on September 23, 2021
Student Sara Houstina chose the biomedical and molecular nutrition concentration to prepare for career in the healthcare industry.
In the News
Published on July 30, 2021 by MSU Undergraduate Education
Published on June 21, 2021 by WLNS
Published on June 10, 2021 by AdWeek
Published on May 7, 2021 by Higher Ed Dive