About this Site
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Project Partners
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Founded in 1855 as the nation's first land-grant university, Michigan
State University served as the prototype for 69 land-grant institutions
later established under the Morrill Act of 1862 and was the first
institution of higher learning in the nation to teach scientific agriculture.
Today, Michigan State has grown into a comprehensive research university.
MSU places a great emphasis on excellence in undergraduate education.
The curriculum, which originally concentrated on farm science, now
includes more than 200 programs of undergraduate and graduate studies.
Research pervades all aspects of the curriculum at MSU, involving
undergraduate and graduate students with faculty in more than 3,000
active, sponsored projects. Central to the university's land-grant
mission is service to the state, the nation and the world. Public
service and extension missions are fulfilled by long-standing commitments
to international development and education and an extensive lifelong
education effort throughout the state. http://www.msu.edu |
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The W. K. Kellogg Foundation is a nonprofit organization whose mission
is to apply knowledge to solve the problems of people. Its founder
W. K. Kellogg, the cereal industry pioneer, established the Foundation
in 1930. Since its beginning the Foundation has continuously focused
on building the capacity of individuals, communities, and institutions
to solve their own problems. http://www.wkkf.org |
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The Michigan Agricultural Experiment Station (MAES) generates knowledge
through strategic research to enhance agriculture, natural resources,
families, and communities in Michigan. It encompasses the work of
more than 300 scientists in five colleges at Michigan State University:
Agriculture and Natural Resources, Social Science, Natural Science,
Human Ecology and Veterinary Medicine. These researchers, in laboratories
and offices on campus and field research stations around the state,
investigate topics that range from forest product development to food
safety, new varieties of fruits and vegetables, water quality, livestock
production, rural and community development, and the quality of life
of Michigan youth and families. Michigan citizens reap the results
of this work in the form of new or improved foods and plants, new
production methods and enriched lifestyles. http://www.maes.msu.edu |
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Since its beginning, Extension in Michigan has focused on bringing
knowledge-based educational programs to the people of the state to
improve their lives and communities. Today, field agents supported
by on-campus faculty members are serving every county, providing base
programs focusing on agriculture and natural resources; children,
youth and families; and community and economic development. Operating
in a synergistic manner with the Michigan Agricultural Experiment
Station and other Michigan State University units, MSU Extension extends
the University's knowledge resources to all citizens of Michigan and
assists them in meeting their learning needs via a variety of educational
strategies, technologies and collaborative arrangements. http://www.msue.msu.edu |
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Project GREEEN (Generating Research and Extension to meet Economic
and Environmental Needs) is a cooperative effort by plant-based commodities
and businesses with Michigan State University Extension, the Michigan
Agricultural Experiment Station, Michigan Department of Agriculture
and Michigan Farm Bureau. Its objectives are to boost the state's
economy by expanding Michigan's plant-based agriculture and processing
systems through research and educational programs, protecting and
preserving the quality of the environment, and ensuring the safety
of the food supply. http://www.greeen.msu.edu |
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The mission of the National Food Safety and Toxicology Center (NFSTC)
is to conduct research that will increase understanding of chemical
and microbial hazards in foods and to use this knowledge to develop
a safer food supply, well-founded public policy, and a greater public
understanding of food safety issues. The central concept underlying
these goals is risk analysis involving the identification, assessment,
management and communication of risk. The NFSTC possess a strong expertise
at every stage of the food system from food animal and plant production,
to processing and packaging, to retailing and food preparation in
the home or institution. It can draw on this comprehensive strength
to analyze risks and resolve complex safety problems that require
a systems analytical approach and integrated solutions at the pre-harvest
and/or post-harvest levels. http://foodsafe.msu.edu |
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The Michigan State University Department of Food Sciences and Human
Nutrition's (FSHN) mission is to assure the effective development
of people through creation and dissemination of relevant food nutrition
knowledge. To achieve this mission, the faculty, students and staff
play important leadership roles and serve in collaboration with other
MSU food-related units. Specific areas of expertise directed toward
Food Enterprise Development include: food processing pilot plants
and laboratories, product and process development, quality and safety
enhancement, promoting health and preventing disease, food choices
and dietary recommendations, and nutritional labeling. http://www.msu.edu/unit/fshn |
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Department of Sociology is part of the College of Social Science and
also has formal ties with the Colleges of Agriculture and Natural
Resources, Human Medicine, Osteopathic Medicine, Education and the
Urban Affairs Programs. In addition, many faculty have informal ties
with various other departments in the College of Social Science, and
with the College of Communication Arts and Sciences and the Eli Broad
College of Business. Department members are also connected with such
units as the African Studies Center, the Center for Advanced Studies
in International Development, and Urban Affairs Programs. http://www.soc.msu.edu |
