Research

• Biochemical Nutrition
• Community Nutrition
• Food Processing and Quality Enhancement
• Food Safety and Toxicology

The recognized educational objectives of Michigan State University include, as equally important goals, the discovery of new knowledge through fundamental research and the dissemination of existing knowledge. The Food Science and Human Nutrition Department conducts research to meet these goals and to fulfill the mission of the Michigan Agricultural Experiment Station

Our faculty’s targeted areas of research examine new theories and approaches to solve contemporary issues of food production, quality and safety, as well as nutrient function and applications to health and chronic disease prevention. In addition to investigative research, faculty apply their knowledge and skills to instructional courses, as well as provide mentoring environments for visiting faculty, research associates and students.

Projects are funded through internal sources such as the Michigan Agricultural Experiment Station, Families and Communities Together (FACT), the Vice President for Research and Graduate Studies and the Health and Biomedical Research Initiative. External funding agencies include the National Institute of Health, the U.S. Department of Agriculture, U.S. Environmental Protection Agency as well as numerous industry partners.

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