Overview – MPI's food science project reports
Reports of projects from MPI's food science programme can be found in this section. If you're new, find out how to get access to them here.
About project reports
The MPI food safety science programme is made up of a broad project-based work programme which helps our understanding of food safety and suitability issues. The projects serve to provide MPI and other stakeholders with information to identify and monitor food safety hazards and effectively manage foodborne risks to human health.
See the section Food science in MPI in the left-hand menu, for more information about the programme and the risk management framework which supports it.
MPI science contracts with New Zealand and international science providers have resulted in science reports on a comprehensive range of food safety-related topics over many years. For example, there is close cooperation to identify and develop projects between MPI scientists and scientists in organisations such as the Institute of Environmental Science and Research (ESR), Industrial Research Ltd (IRL), AgResearch and the University of Tasmania (UTAS).
You can find out more about these projects and get access to the annual reports on the page, Science contract, in the left-hand menu.
What you will find here
The section about MPI's food science project reports is split into various sub-sections. Most pages contain links to documents that support each project. Use the menu on the left to find your way around.
You can find more information and links to project reports in the following sub-sections:
- Novel technologies projects – find reports from projects on novel technologies such as genetically modified foods, foods from cloned animals and nanotechnology.
- Labelling projects – find reports about food labelling and its effectiveness in informing consumers.
- Food composition projects – find reports about projects on natural toxins, allergens, contaminants, nutrients such as sodium, folic acid, iodine and Vitamin D, and relating to the food residue surveillance programme (FRSP).
- Biological hazard projects – find reports from research into microbial hazards that are the predominant causes of foodborne illness.
- Production, processing & handling projects – find reports from projects which concern the evaluation of meat hygiene, the safety of dairy, UCFM and produce products, domestic food handling, innovative processes and procedures, antimicrobial resistance and laboratory systems including the National Typing Database.
- What's new – check this page regularly for important updates relevant to Food science & research.
Information specific to MPI's food science project reports is contained in this section. If you want to find out how this science is implemented within New Zealand's food industry, refer to the Industry requirements and Policy & law sections of the website.
Keeping up to date
If you want to keep up to date with any new or revised information about Food science & research, including recent reports and other content changes, there are different ways to do this. Choose the methods that work best for you:
What's new – Click on What's new in the left-hand menu to read the most recent updates for Science & research.
Get emails – Sign up to receive the latest MPI food safety news by email. Click on the Get emails link at the bottom of any page to sign-up for email notifications.
Subscribe to feeds – Sign-up to receive news feeds. Click on the Subscribe to feeds link the bottom of any page to add to your list of news feeds.
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