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Many food products are consumed far distant in time and place from their point of manufacture or harvest. Research in food safety and preservation is vital to ensure foods are safe and attractive to consumers. This research includes study of the ecology of food pathogens, rapid methods for reliably assessing food safety and quality, and the development of improved preservation processes and packaging systems.
Page authorised by Head of School, School of Food and Nutrition
Last updated on Tuesday 13 December 2016