Food Science, Nutrition, and Health Promotion
The Department of Food Science, Nutrition and Health Promotion conducts research to ensure food quality and shelf life, to rid food of foodborne bacterial pathogens, and to examine consumer acceptability of food products. Faculty members perform experiments in the areas of meat processing, sensory science and flavor chemistry. They also work in the field of health initiatives to prevent chronic diseases and improve quality of life.
To learn more please visit https://www.fsnhp.msstate.edu/
Food insecurity impacts 8.5 percent of adults age 65 and older in the U.S. That percentage climbs to 12.3 in Mississippi, the state with the greatest number of older adults...
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A Mississippi Agricultural and Forestry Experiment Station scientist in the School of Human Sciences is hamming it up with a MAFES food scientist, an entomologist at Kansas...
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According to the Centers for Disease Control and Prevention, foodborne pathogens cause an estimated 47.8 million illnesses, 128,000 hospitalizations and 3,000 deaths in the...
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MAFES scientists, Dr. Eric Stafne and Dr. Sam Chang, are working to bring a sweet treat to Mississippi's farms. Fruits such as bunch grapes, muscadines, and blackberries, a...
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As consumer interests for forage-finished beef increases in the U.S., Mississippi Agricultural and Forestry Experiment Station scientists, Wes Schilling and Byron Williams,...
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Limited access to fresh produce is an issue that plagues disadvantaged communities throughout the United States. Dr. Marie Allsopp, former assistant professor and director ...
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Of the many suspects that cause food safety issues in kitchens and food processing plants, biofilms, caused by bacteria such as Listeria monocytogenes and Salm...
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Stress can take a toll on farm-raised catfish and may also affect the end product. That's why MAFES scientists, Drs. Peter Allen and Wes Schilling, have spent five years st...
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