MSU Food Science Innovation Hub

05/27/2026

How can oysters be made safer while staying fresh and delicious? Learn how food irradiation reduces harmful bacteria like Vibrio and helps Mississippi seafood companies deliver a safer, high-quality product year-round.

Read the full story at https://bit.ly/Spr26OysterIrradiation

05/19/2026

We've opened our second week to ALL rising 4th-12th graders! Email Dr. Courtney Crist ([email protected]) or send us a message for registration information. We look forward to seeing our chefs!

05/13/2026

05/13/2026

Join AMSA for a member-led webinar focused on the "Updated AMSA Research Guidelines for Cookery, Sensory Evaluation, and Texture Measurement" and their application in both research and industry settings.

Hear from:
• Wes Schilling, Mississippi State University
• Rhonda Miller, Texas A&M University
• Anna Dilger, University of Illinois
• Linda Papadopoulos, LP & Associates

Thursday, June 11, 2026
12:00 - 1:15 PM CST

The webinar will cover practical implementation of the updated guidelines, including research design, sensory program development, and industry application.

https://meatscience-org.zoom.us/webinar/register/WN_B32WbQv9TE2yfybv2zCLgw

05/11/2026

We still have spots available in our second week of culinary camp for rising 7th-12th grade chefs. Register here: https://reg.extension.msstate.edu/reg/event_page.aspx?ek=0081-0004-b2a0abfc6c75451f8b51190c8a2e13ea

If you are interested in being added to the waiting list for the first week - please email Dr. Crist, [email protected]

04/17/2026

04/03/2026

🌏 Ready to take your culinary curiosity global?

The Southeast Asia Field Research Scholarship is now open, offering a once-in-a-lifetime opportunity to design and lead your own immersive food research experience abroad.

✔️ Travel to Southeast Asia
✔️ Explore food cultures firsthand
✔️ Collaborate with Chef Robert Danhi

This is more than a scholarship. It’s a launchpad for the next generation of food and beverage innovators.

🗓 Deadline: July 1, 2026
🔗 Apply: https://buff.ly/GrP33VM

03/13/2026

Highlights from - Wednesday, March 11

🍽️ The Culinology Expo - attendees experienced demonstrations and tasting experiences, networked with industry leaders and leading brands, discovered new flavors, and gained inspiration for future culinary creations.

Attendees voted on their favorite exhibitor product at the Culinology Expo, and the the results are in!

🏆️ Winner of the 2026 Culinology Expo Product Award: Black Boar Truffle, LLC

🌟 The RCA Student Culinology Competition - Sponsored By Bell Flavors and Fragrances, Inc.

This year’s challenge invited teams to design an innovative frozen retail meal kit for on-the-go consumers, featuring bold, trend-driven flavors. Congratulations too all four teams who competed!

🥇 First Place: Mississippi State University Team #1
🥈 Second Place: Cornell University
🥉 Third Place: Mississippi State University Team #2
🏅 Fourth Place: Iowa State University

03/10/2026

MSU’s food science, culinology students cooking up success at national competition Contact: Carson McFatridge STARKVILLE, Miss.—Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’...

03/09/2026

🗓️ Mark your calendars! The third annual Mississippi State University Aquatic Antimicrobial Resistance Workshop will take place October 8–9, 2026. Keep an eye on the event webpage for forthcoming registration link and additional details: https://www.gcahfs.msstate.edu/events/2026/02/2026-msu-aquatic-antimicrobial-resistance-workshop

The workshop is sponsored by the MSU Division of Agriculture, Forestry, and Veterinary Medicine, the Global Center for Aquatic Health and Food Security, and the Food and Agriculture Organization of the United Nations (FAO) Reference Center on AMR and Aquaculture Biosecurity at Mississippi State University.