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/

Beyond hunger
Beyond hunger

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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Dressing Ham
Dressing Ham

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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Front line of food safety
Front line of food safety

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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Fruit of the Vine
Fruit of the Vine

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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Grass-fed
Grass-fed

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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Local food in the hands of locals
Local food in the hands of locals

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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Protecting the Surface
Protecting the Surface

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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Saving the Sausage
Saving the Sausage

MAFES scientists study pork sausage to identify harmful bacteria that can grow in packaged meats. Researchers hope to find a way to extend the shelf life of pork sausage. ...
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Spring Greens
Spring Greens

The microgreen industry is expected to grow exponentially in the coming years. With this newly popular vegetable, Mississippi Agricultural and Forestry Experiment Station ...
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Stressed Out
Stressed Out

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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