Food science programmes

The MPI Food Safety Science programme contributes to the assurance of safe and suitable food in NZ and overseas.

  • A scientist cutting a spinach in a laboratory.

  • Overview

    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.

  • Hazard risk management strategies

    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.

  • Hazard reduction programmes

    Find out about the range of hazard reduction strategies for STEC and foodborne viruses, and download research documents.

  • Nutrition

    Get access to research documents and reports which support MPI's strategy for nutrition.

  • Raw dairy products

    Research into raw dairy products aims to ensure their safety and suitability. Find documents and reports which support MPI's research in this area.

  • New Zealand Total Diet Study

    Learn about this survey, which happens approximately every 5 years, and find reports and research which result from this work.

  • What's new

    Find important updates relevant to Food science programmes.

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