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Cracking the code to a healthier potato chip
A team of scientists led by Michigan State University professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes.
“This discovery represents a significant advancement in our understanding of potato development and its implications for food quality and health,” said Jiang, an MSU Research Foundation Professor. “It has the potential to affect every single bag of potato chips around the world.”
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