Showing results for content tagged 'food science and human nutrition'. Search instead for the keyword 'food science and human nutrition'.
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Food Processing, Technology and Safety
The Food Processing, Technology and Safety certificate program trains students on the processes and technologies used to convert commodities into consumable food products.
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Gift of $1.5 million supports lupus research
Published on May 14, 2018
Robert and Carol Deibel give a two-part gift totaling $1.5 million to endow the position of the scientist leading research on food and the progression of lupus, Dr. James Pestka. -
FSHN instructor receives CANR Excellence in Teaching – New Teacher Award
Published on February 25, 2020
Deanne Kelleher to receive 2020 CANR Excellence in Teaching - New Teacher Award at ANR Week. -
Michigan State University graduate student honored for lupus research
Published on September 17, 2019
Kate Wierenga was among six students nationwide awarded research fellowships from the Lupus Foundation of America. -
New MSU Institute of Agricultural Technology food processing program launches
Published on May 9, 2019
The newest IAT certificate program, Food Processing, Technology and Safety, will accept students starting in fall 2019 in East Lansing, Battle Creek, Lansing, Muskegon and Traverse City. -
MSU awarded $500,000 USDA-NIFA grant to support food processing program
Published on June 11, 2020
The College of Agriculture and Natural Resources receives grant supporting certificate program that develops skilled food processing and safety operators. -
Food safety course draws international participants
Published on August 12, 2019
MSU, Neogen partner to host food safety professionals from around the world -
Nutritional sciences senior studies foodborne illness during One Health study abroad program in Nepal
Published on August 3, 2018
One Health program examines the interconnected nature of human, animal and environmental health, and the direct impact each system has on the others. -
How ingredients and environment impact the eating experience
Published on May 14, 2018
Sungeun Cho, an assistant professor in the MSU Department of Food Science and Human Nutrition, is studying the sensory effects of our dining experiences with respect to ingredients and environments.
