Our research into food safety involves the entire food chain, from primary agricultural production to the consumer, and includes both domestic and imported foods. We cover all health risks associated with food, including infections, chemical and microbiological contaminants, the risk of chronic illness, and potential hazards associated with traditional as well as new foods and food technologies.
The primary disciplines are chemistry and exposure, microbiology, toxicology, epidemiology and risk assessment.
Read more about our areas of research, current projects and researchers: |
