College of Agriculture & Natural Resources Department of Food Science and Human Nutrition

The Department of Food Science and Human Nutrition has partnered with MSU Extension (MSUE) and the National Food Safety and Toxicology Center (NFSTC) to create the MSU Food Safety Area of Expertise Team (MSU Food Safety AoE). The Food Safety AoE is a self-directed group composed of MSU faculty from the department (Bourquin, Booren, Dolan, Partridge, Occeña-Po and Weir-Pisano) and the NFSTC, as well as Extension educators from the counties. 

The Food Safety AoE has three working groups:

1. Consumer Food Safety Education develops and disseminates research-based programs and resource materials on food safety for Michigan consumers; puts up food safety displays and engages in collaborative food safety initiatives with partners including NFSTC, the Michigan Department of Agriculture and the U.S. Food and Drug Administration.
   
   
2. Professional Development conducts training programs for the food industry and MSUE staff, including Good Agricultural Practices (GAPs; pre-harvest food safety), Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMPs), and food safety programs for restaurants and retail food operations throughout the United States and internationally.
3. Social Dimensions is interested on how consumers develop food safety perceptions, perceptions influencing consumer choices and how communication is used between consumers on food safety issues.
   
   
   Additional food safety programs provide specific emphasis on the following programs:

• HACCP implementation by apple cider producers and its impacts on juice safety.
• Horticulture market development and safety of horticultural produce (especially mangoes) in India.
• Building capacity in social and ethical research and education in agrifood nanotechnology.
• Formulation and evaluation of public and private food safety standards.
• International food safety training programs in Bulgaria (1999 and 2000), Romania (2003), India (2004-2006) and China (2005). Additional activities include Partnerships for Food Industry Development: Fruits and Vegetables. Mango Market Development in India (2004-present).

Contact:

Les Bourquin, Associate Professor
Food Science and Human Nutrition
G. M. Trout FSHN Building
469 Wilson Rd, Rm 139A
East Lansing, MI 48824
Phone: (517) 353-3329
Fax: (517) 353-8963
E-mail: bourqui1@msu.edu