Food safety and preservation

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.

Research staff

Examples of research

  • Shelf life evaluation and optimisation
  • Biofilms and their control
  • Use of phages for environmental control
  • Novel preservation techniques
  • Food packaging
  • Rapid methods of microbiological analysis

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