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, over 40 graduate students, and over 500 undergraduate students across our three undergraduate majors: Dietetics, Food Science, and Nutritional Sciences.

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 Department of Food Science and the College of Agriculture and Natural Resources.

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