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Center for Research on Ingredient Safety

Center for Research on Ingredient Safety (CRIS)

The Center for Research on Ingredient Safety at Michigan State University is a program for food and consumer product ingredient safety that will broadly build capability in ingredient safety-related research, training and risk communication. CRIS is an independent, academic, science-based center that will serve as a reliable and unbiased source for information on the safe use of chemical ingredients in consumer packaged goods including foods, beverages, cosmetics and household consumer products.

CRIS comprises three major components:

Research, Risk Communication, and Training. The research focus at MSU will be on expanding the opportunity to conduct basic and applied research on the safety and toxicology of ingredients in food, packaging, cosmetics and household care products. CRIS will communicate these findings to consumers, policymakers, and industry in a timely fashion to support evidence-informed decision making. The communication strategy for CRIS will be developed through a partnership between MSU and Arizona State University (ASU). The Environmental and Integrative Toxicological Sciences (EITS) doctoral program at MSU will contribute to CRIS by adding new toxicology training with emphasis on food and ingredient safety. Through the EITS program, CRIS will provide customized education in mechanisms of toxicity, ingredient safety, policy and risk assessment to prepare students to serve multiple sectors, including industry, government, and academics.

How will CRIS make an impact? 


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Save The Date! The 2017 CRIS Annual Meeting will be held at ASU’s Phoenix campus on October 4 – 5, 2017. Please contact Adelle Simmons at for more details.