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March 16, 2023

Gov. Whitmer appoints MSU’s Wu to agriculture commission

Felicia Wu

Gov. Gretchen Whitmer appointed Felicia Wu, John A. Hannah Distinguished Professor at Michigan State University, to the Michigan Commission of Agriculture and Rural Development. Wu's term began March 14 and expires Dec. 31, 2026.


“I am so honored to have the chance to serve Governor Whitmer and the state of Michigan as a commissioner of agriculture and rural development,” Wu said. “Michigan produces among the greatest diversity of agricultural and horticultural products. I hope that my experience in diverse areas of agriculture, food safety and security, economics and public health will be of service, even as this commission allows me to learn ever more about Michigan agriculture.”


Wu is a food safety, risk analysis and public health expert in the departments of Food Science and Human Nutrition and Agricultural, Food and Resource Economics in MSU’s College of Agriculture and Natural Resources. 


The Michigan Commission of Agriculture and Rural Development is responsibile for recommending, and in some cases determining, policy on food, agricultural and rural development issues. The commission is a bipartisan body of five citizens appointed by the governor. The commission holds monthly meetings, with the exception of May and October, or as it deems necessary, and meetings are open to the public. Citizens and organizations wishing to observe or discuss matters under the commission's jurisdiction are encouraged to attend.


Wu joined MSU in 2013. She holds a Bachelor of Arts and Master of Science in applied mathematics and medical sciences from Harvard University, and a doctorate in engineering and public policy from Carnegie Mellon University. 


She is a widely recognized expert in food science, serving on the United Nations Food and Agriculture Organization, or FAO; the Scientific Advisory Committee on Livestock Food Security and Nutrition; and the Joint Expert Committee on Food Additives of the FAO and World Health Organization. 

By: Kim Ward

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