News and Events

Discovery led by MSU researchers can reduce harmful chemicals produced in fried potatoes

Release Date: 02/21/2024

In a breakthrough for the snack food industry, 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.

 

2023 Oligo-FISH Workshop

09/21/2023: Oligo-FISH Workshop returns for 2023; the first since COVID-19.

 

2018 Oligo-FISH Workshop

The Jiang lab hosts our annual Oligo-FISH Workshop.