Protecting and enhancing New Zealand’s reputation for world-leading food safety

The New Zealand Food Safety Science & Research Centre (NZFSSRC) was established to harness the best of scientific expertise from across industry, government and research providers.

Our aim is to provide an internationally credible science base for decision-making in public health and the food industry. Our work focuses on better ways of detecting hazards in the food production chain and reducing the risk of food-borne illness to consumers.

Consumers

As the Centre develops over time, research outcomes and news items will become available. Advice on food safety can be found here.

Industry Membership

Current NZFSSRC Industry Members include organisations from the dairy, meat, poultry, seafood and horticulture sectors. Their membership provides them with access to world-class, industry-focused research capability in the area of food safety. For information on the benefits of becoming a member of the Centre, click here.

Researchers

The NZFSSRC is a collaboration of seven research organisations, Massey University, the University of Auckland, The University of Otago, ESR, Plant & Food Research Ltd, AgResearch and the Cawthron Institute. The NZFSSRC science strategy is based on a capability matrix. Further information about our science can be found here.

Research | News:

Welcome to the Centre: NIG Nutritionals, Synlait, and Westland Milk Products

Director Dr Catherine McLeod is pleased to welcome three new members to the Centre.

The Centre supports documentary on whole genome sequencing

Centre chief scientist, Distinguished Professor Nigel French, appears in this newly released documentary on whole genome sequencing, which is part of a series (Science & ...) about the work of the Prime Minister's Chief Science Advisor, Dame Juliet Gerrard. It has been supported by the Centre.

Centre Chief Scientist appointed to ICMSF

Centre Chief Scientist, Distinguished Professor Nigel French, has been appointed as a member of the International Commission on Microbiological Specifications for Foods (https://www.icmsf.org/).