Food science programme
MPI’s project-based food science programme contributes to the assurance of safe food for New Zealanders and consumers in export markets.
The programme aims to minimise foodborne illness in New Zealand by carrying out studies to:
- help our understanding of food safety and suitability issues
- assess foods’ risk to the consumer
- investigate food safety incidents involving New Zealand-produced food and imported food and deal with them in a timely and effective way.
The programme gathers information from surveillance, scientific literature, the experiences of scientists, and experimental projects. In this way, food safety hazards are identified and monitored, and foodborne risks to human health can be managed.
The programme also aims to maintain key scientific capability in New Zealand.
How projects are assessed
Projects are assessed and ranked according to risk and other considerations such as:
- political needs
- international market access issues
- MPI’s priorities
- appropriate and effective use of funds.
The programme is risk-based. Find out more about how MPI's risk management framework is implemented:
Scope of the programme
As well as individual projects covering many different topics, MPI is carrying out several major programmes of work, each comprising a set of research projects. Learn about MPI's hazard reduction strategies for foodborne illnesses, including those caused by Campylobacter, and get access to research documents:
- Foodborne viruses
- Human health surveillance programme
- Nutrition strategy
- Raw dairy products
- New Zealand Total Diet Survey
Keep up to date
Get important updates relevant to MPI’s food science programme.