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In a breakthrough for the snack food industry, a team of scientists led by Professor and MPS faculty member Jiming Jiang and Professor David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes.

From Danny Ducat's lab, a recent publication in Metabolic Engineering looks at how cyanobacteria balance cellular energy between “source and sink,” which may have downstream applications in bioproduction. 

Four MSU plant biologists, including MPS faculty member David Lowry, excavated and genetically tested 144 year old seeds, discovering a hybrid plant was accidentally included among the seeds in the bottle.

New research from MPS faculty member Thomas Sharkey shows how plants have adapted to deal with losing daylight.

Berkley Walker didn’t plan on becoming a scientist; he wanted to be an entrepreneur. And he got started early on that goal: In high school in Portland, Ore., he started a granola bar company, which helped pay for his bachelor’s degree in microbiology.

MPS faculty member David Lowry participates in a collaboration between plant and education researchers at MSU working to transform the relationship students have with science.

Two MPS faulty members, Josh Vermaas and Tom Sharkey, teamed up to investigate how isoprene levels and temperature affect the thylakoid membrane of plants at the nanoscale.

This scientific connection led to a unique collaboration between Robert Quinn and MPS faculty member Christoph Benning, who teamed up and received a $1.9 million grant from the National Science Foundation to study the role that betaine lipids from a mutually beneficial symbiotic relationship with algae play in coral bleaching.