“Michigan State is the primary lead on what we see as cooperative research endeavors,” Merrigan said. “The three projects we’re awarding to Michigan State exemplify the type of integration of research, education, extension that I believe is crucial for USDA science programs.”

MSU was awarded the most grant money among the 15 universities, and was the only school to receive multiple grants.

Food science and human nutrition professor Elliot Ryser was awarded a $1.8 million grant to research ways to eliminate illnesses in freshly cut produce — such as tomatoes and cantaloupe — often transmitted through the cutting process.

Professors Les Bourquin and Brad Marks both received about $543,000 to research techniques to reduce human error in the cooking process, which can lead to cross-contamination and new pasteurization methods to reduce diseases such as Salmonella.

CANR Interim Dean Douglas Buhler said the university long has been active in promoting agricultural policy on the national level and hopes the school will continue to be effective in pushing the boundaries of agricultural issues on a nationwide scope.

“That’s at the core of what we do here, and what we’ve done for a long time,” Buhler said. “We will continue to try to be major players in those areas.”

Animal science junior Hannah Bollinger said entrusting MSU with substantial grant monies shows the USDA believes the university will be able to work on food safety in an effectively.

As she prepares to be an animal producer, Bollinger said food-based research is likely to have positive ramifications on the animal-food safety end as well.

“With research that’s aimed at bettering our food … I’m going to be able to send a safer and healthier product to a consumer,” she said.