Welcome to the National Food Safety & Toxicology Center (NFSTC) at Michigan State University. As a research facility within a pioneer land-grant institution, the NFSTC takes great pride in the diversity and quality of research conducted by our faculty and students in the areas of food safety and toxicology.
The NFSTC is comprised of faculty from 19 departments across Michigan State University from the:
Our team includes toxicologists, microbiologists, epidemiologists, and social scientists working on basic and applied dimensions of food safety and toxicology, sharing their knowledge in collaborations across a full spectrum of disciplines within and beyond the university environment, including partnerships with government, industry, consumer representatives, and other key stakeholders working to increase the understanding of chemical and microbial hazards in foods.
Thematic Research Highlights
Microbiology Research Unit (MRU) is part of the NIAID Food and Waterborne Diseases Integrated Research Network (FWD IRN) and facilitates the integration of research programs to develop products to rapidly identify, prevent, treat, and diagnose food and waterborne diseases that threaten public health.
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