NZFSSRC Food Science Seminar Spotlight Presentations
28 February 2020_NZFSSRC Spotlight on Foodborne Viruses
03 April 2020_NZFSSRC Spotlight on Protecting your Food and Beverage Brand in Global Markets: Traceability in Action
24 April 2020_NZFSSRC Spotlight on Sustainable Bio-Based Interventions: Eliminating Cross-Contamination of Perishable Foods
29 May 2020_NZFSSRC Spotlight on A Testing Laboratory for the Ever-Nearer Future? & Food Safe – Test Kits for Industry
31 July 2020_NZFSSRC Spotlight on Food waste in Aotearoa… the opportunities and solutions
28 August 2020_NZFSSRC Spotlight on Front-footing food safety using modern research techniques
25 September 2020_NZFSSRC Spotlight on Ground breaking Insights: PhD Research @ NZ Food Safety Science Research Centre
23 October 2020_NZFSSRC Spotlight on Ground Breaking Insights 2: PhD Research @ NZ Food Safety Science Research Centre
27 November 2020_NZFSSRC Spotlight on Food safety, consumers, and novel technology adoption
Unlocking Curious Minds Project
A website to help members find and compare test kits for pathogens & contaminants
The Cawthron Institute, under the auspices of the Centre, is developing a website for members which sifts and presents succinct information about the different diagnostic tools available for detecting microbes and other contaminants in food – it has started with Listeria, which was identified by the project working group as a high priority target for NZ food producers and processors. The idea is to save industry time researching these products and to help them make informed decisions. We know that companies are inundated and confused by online information and approaches from marketers of these tools.
The site, called Food Safe Test Kits for Industry, cuts ‘straight to the chase’ with direct comparisons of their ease of use, turn-around time, detection limits, and the level of training required.
This one-stop shop can be expanded to off-the-shelf diagnostic tools for other common problems like E.coli, and potentially contaminants too, such as aflatoxins in peanuts. But before going any further, we want your feedback on the no frills beta test site, and what you would like to see improved
So far the government, via the Centre, has covered 100% of the cost.
Please give us your thoughts, however brief and informal, as soon as possible.
Dr Tim Harwood, Deputy Director of the Centre
NZFSSRC Guidance for Sensitive Outcomes in Research Projects
Capability Mapping (CapMap) Online Search Tool
The New Zealand Food Safety Science & Research Centre (NZFSSRC) has launched an exciting initiative to provide access to capability, resources and research projects on food safety. A searchable database is now available on the NZFSSRC website containing information for over 400 individuals, 18 organisations, 214 individual facilities, and more than 400 projects related to national food safety science and research.
The information is a valuable resource for anyone wanting to identify individuals and resources available to provide research and advice on food safety. The database will be maintained and regularly updated by the NZFSSRC.
Check out the database here: CapMap
A summary of the objectives and key findings of the Capability Mapping Project are available to view in storyboard format below.
The Centre thanks all the organisations and 421 scientists who contributed to the Project and to the report, available to view here
Ideas on how to teach kids about wild kai and food safety
NZFSSRC has sponsored a resource in the teacher magazine Starters & Strategies on wild kai and food safety. It is pitched at Years 5-10 students. But what age group isn't interested in food. It gives teachers specific ideas for things the kids can do, information to get them going, and draws on the kai blitz the Centre organised in Uawanui/Tolaga Bay this year. There's a focus on shellfish gathering because filter feeders are a common source of food poisoning. click here to view article
STEC - Shiga toxin producing E. coli (STEC), is a nasty toxin producing bacteria, also known as VTEC (Verotoxin producing E. coli)
It spreads easily and is life threatening in one in ten cases. This type of E.coli is a relatively new illness to New Zealand with the first case in 1993. Taranaki has one of the highest rates of STEC and nearly 50% of cases end up in hospital. Children under five living on and around farms are most at risk.
Preparing red meat for mincing and serving lightly-cooked or raw
Information for chefs Cooking medium rare burgers
NZFSSRC Annual Meeting 2017 - Video Presentations
It's not too late
If you missed the Centre's first national meeting in Nelson on 3 July, it's not too late to hear some of the informative, interesting and sometimes humorous, presentations by our international science advisory board members, and local industry, government and science contributors, including some brave students. We thank them for allowing us to post the videos of their presentations. We are very grateful to our special guests and colleagues from China, Professor Xianming Shi (Shanghai Jao-Tong University) and Professor Winston Duo Wu (Soochow University) for coming to this meeting and presenting to us in English.
Click here to view - PASSWORD: foodsafety
NZFSSRC Newsletter - CONSUMED
ISSUE 1 - July 2017
ISSUE 2 - November 2017
ISSUE 3 - April 2018
ISSUE 4 - September 2018
ISSUE 5 - June 2019
ISSUE 6 - December 2019
Human Health Impacts Of Climate Change For New Zealand
WHY DO WE WASTE SO MUCH FOOD?
Multi-level mathematics, social sciences, health, literacy, science and arts-based activities on a 'Love Food Hate Food' theme