We're applying technology and interdisciplinary research to improve food industry standards along the supply chain
Our research theme of 'quality food' draws together the University of Sydney’s research on food production, quality, processing and consumption, to harness the potential for integrated and multidisciplinary food research.
Our integrated research into food engages the physical sciences to understand food properties and processes, along with the humanities and social sciences for understanding and predicting consumer and business choices and decision-making processes.
This interdisciplinary scientific understanding of food underpins the management and manipulation of food through all stages of production, processing, and distribution to achieve customer and consumer requirements for quality, stability, safety and functionality.
Current research projects include:
The Australian Research Council Training Centre for Food Safety in the Fresh Produce Industry opened at the University of Sydney in January 2017. Its overarching purpose is to conduct industry-focused research to develop practical solutions to prevent or minimise food safety risks in fresh produce across the value chain.
The centre will create strong collaborations between food safety researchers, industry personnel and training organisations. One of its key roles is to train the next generation of food safety scientists with expertise and industry background to support food safety research beyond the life of this project.
The centre consists of 20 industry and research partners from Australia, New Zealand and the United States, and includes nine PhD projects, with certain projects still available.
Projects are in the following research areas: microbial and protozoan contamination in soil and water; risk modelling; pre and postharvest sanitisers; pathogen management in storage and transport; identification of new indicator organisms; and development of rapid diagnostics.
Successful applicants will be expected to gain industry experience of up to 12 months through placement with industry partners.
Less than one in ten Australians eats the recommended amount of vegetables and that could be because – with the exception of vegetables such as carrots and spinach – there is a lack of understanding about specific benefits. Research suggests we could get closer to the standard of five serves a day through labelling.