ANN ARBOR—The University of Michigan Risk Science Center at the School of Public Health is part of a new food ingredient safety academic institution established in partnership with the Grocery Manufacturers Association and Michigan State University.
The Center for Research on Ingredient Safety at MSU will serve as a reliable and unbiased source for information, research, training and analysis on the safe use of chemical ingredients in consumer packaged goods, including foods, beverages, cosmetics and household consumer products.
The U-M Risk Science Center will lead the communications component of the project by developing innovative approaches to connecting the research with stakeholders. In addition, the RSC will provide responsive and evidence-informed risk/benefit insights into topical issues on food ingredient safety.
"Food ingredient safety is appropriately a high priority for manufacturers, policymakers and consumers," said Andrew Maynard, director of the center and NSF International Chair of Environmental Health Science in the U-M School of Public Health. "While understanding and assessing food ingredient safety is key, effective communication and engagement are vital in order to facilitate evidence-informed dialogue and decision making."
In addition to Maynard, Diana Bowman, assistant professor at the RSC and the School of Public Health's Department of Health Management and Policy, will collaborate on the project.
"The communication component isn't about telling stakeholders what to think, rather it's about providing unbiased analysis and science-based information on the safety of ingredients used in foods and consumers products," Bowman said. "The RSC will be an information hub for anyone wanting insight into the science behind food ingredient safety."
The U-M Risk Science Center is an interdisciplinary research center dedicated to supporting science-informed decision making on existing and emerging human health risks.