Researchers at MSU seek methods for maintaining food quality without compromising cost or safety.
Photo by G.L. Kohuth, University Relations.
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Mihelick and Marks run lab tests on meat patties. Possible E. coli contaminations have prompted high numbers of beef recalls in recent years.
Photo by G.L. Kohuth, University Relations.
Students at MSU have a natural curiosity for what they study and often can be found working alongside faculty mentors on research projects.
Alex Mihelick, a biosystems engineering sophomore, is in his second year of collaborating on research with Brad Marks, professor of biosystems engineering.
Their work in the lab focuses on finding cost-effective solutions to make food safer while maintaining characteristics—like nutrition, color, and texture—that consumers expect. At a time when food recalls affect millions of people, it becomes even more crucial to apply methods that work in the lab to the food industry.
For Marks, who has worked with student researchers for 14 years, involving undergraduates in high-end projects often brings creative solutions and fresh perspectives to complex challenges. Students get progressively greater responsibility, and, eventually they control their own piece of the research project.
“I was in the lab from day one,” says Mihelick. “The program is really hands on. You may not understand things right away, but you start learning about the lab and what they do, and pretty soon you’re doing it.”
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