Universities and Research Centers

ARC Training Centre for Food Safety in the Fresh Produce Industry

The ARC Training Centre for Food Safety in the Fresh Produce Industry conducts industry-focused research to develop practical solutions to prevent or minimise food safety risks in fresh produce across the value chain, and train the next generation of industry-ready food safety researchers.

Research is being conducted across three themes:

The ARC Training Centre for Food Safety in the Fresh Produce Industry is funded by the Australian Government and industry partners, and administered by the University of Sydney.

Food Safety Centre, University of Tasmania

The Food Safety Centre (FSC) is nationally and internationally recognised for research, teaching and training programs that encompass strategic science associated with food production systems, the supply chain, food safety, risk assessment, and systems biology of food-borne pathogens and spoilage microorganisms. Importantly, the FSC extends this knowledge through tools used to manage safety and quality throughout complex global food systems.

The FSC seeks to conduct strategic and applied research of interest to a wide range of food industry sectors, with an emphasis on mechanisms of adaptation, resistance and persistence of food-borne pathogens, and through mathematical modelling of microbial food safety risk, to translate research outcomes into tools and systems that enhance food safety management practices.

Marie Bashir Institute for Infectious Diseases and Biosecurity

The Marie Bashir Institute (MBI) is committed to meeting the challenge of emerging and re-emerging infectious diseases, by:

  • Leading in cross-disciplinary research into emerging and re-emerging infectious diseases
  • Increasing capacity within Australia and Asia Pacific nations to detect and respond to infectious disease outbreaks in humans and animals
  • Informing and assisting in the development of policies and strategies to prevent, contain and control emerging and re-emerging infectious diseases

The Center for Produce Safety (USA)

The Center for Produce Safety provides and shares ready-to-use, science-based solutions to prevent or minimize produce safety vulnerabilities.

The Center for Produce Safety (CPS) is a collaborative partnership that leverages the combined expertise of industry, government and the scientific and academic communities to focus on providing research needed to continually enhance food safety.

Recent news from the Center for Produce Safety CPS (US):

The University of Sydney Institute of Agriculture (SIA)

The Sydney Institute of Agriculture was established to bring together agricultural research from across the University of Sydney and contribute valuable knowledge to the agriculture and food sector.

With the first chair of agriculture in Australia in 1910, the University of Sydney has been a leading contributor to Australian agricultural knowledge for more than a century.

The SIA research structure is built on five thematic research areas:

University of South Australia, Future Industries Institute

The University of South Australia’s new multi-million dollar Future Industries Institute (FII) focuses on building knowledge and capacity in core future industries and develops the University’s internationally competitive research capacity across four key strands: Minerals and resources engineering, Energy and advanced manufacturing, Environmental science and engineering, and  Biomaterials engineering and nanomedicine.

Activities in the Environmental science and engineering strand include:

  • Assessment of pre-and post-harvest water disinfection strategies
  • Assessment of sanitation on human and plant pathogens
  • Development of new generation of foliar fertilisers for high value crops

University of Queensland, School of Agriculture and Food Sciences

Researchers within the School of Agriculture and Food Sciences are conducting research evaluating novel biocontrol agents against foodborne pathogens (Salmonella and Listeria) on fresh produce . They are also developing new value-added probiotic-containing ready-to-eat vegetable products. In a project funded by Horticulture Innovation Australia the team work in close collaboration with the vegetable industry.