The MPI Food Safety Science programme contributes to the assurance of safe and suitable food in NZ and overseas.
Learn about the aims and scope of MPI's food science programmes and how to use this section of the site. If you're new, start here.
Find out about the range of risk management strategies for foodborne illness, including those caused by Campylobacter, Salmonella and Listeria,, and get access to research documents.
Find out about the range of hazard reduction strategies for STEC and foodborne viruses, and download research documents.
Get access to research documents and reports which support MPI's strategy for nutrition.
Research into raw dairy products aims to ensure their safety and suitability. Find documents and reports which support MPI's research in this area.
Learn about this survey, which happens approximately every 5 years, and find reports and research which result from this work.
Find important updates relevant to Food science programmes.