Food security, quality and safety
Food safety and quality management developments have resulted from a combination of major food incidents, government regulations and industry initiatives. This has led to the development of private standards that have become quasi-regulatory on industry. The body of evidence aggregated from the RAU's research and consultancy activities has provided a unique global perspective on food safety regulation and management. Governments, NGOs and industry have used this evidence to further national and global strategies for food safety management including primary production. Current research is now centering on two key areas: strategic management of risks in primary production and public: private partnerships supporting agriculture.
Benchmarking, risk assessment and enhancing quality assurance in national and international food supply chains: (see impact case study for details) – main impact has been the development of environmental and social standards for food quality along with audit checklists and guidance for farmers and food businesses. These standards have been combined into the Safe Food Quality Institute SQFi Ethical Sourcing Code (2010) supported by global retailers including M&S and Sainsbury’s; also used in Canada, Australia, and USA. Development of risk based systems for fresh produce and aquaculture sectors in the UK. (FRAM-P and AQUA FRAM)
- Developing theoretical frameworks for international food supply chains.
- Developing models for alleviating food poverty in urban areas.
- Investigation of methods (irradiation, ozone treatment, edible biofilms etc.) for preserving food; examination of milk quality to predict onset of mastitis.
- Dr Richard Baines
- Dr Jan Mei Soon
- Dr Iwona Janik : The detection and prediction of mastitis in dairy cows by particle analysis
- Kemi Odueke : Effects of non-thermal food pasteurization, packaging and storage on food safety and quality
- Niamh O’Connor :The Role of Current and Future Food Systems in Alleviating Food Poverty in Urban Areas – An Inclusive Food System Model
- Sarah Ghasemi (Combinational Effects of Edible film Incorporated with Antimicrobial Agents on Shelf Life of Poultry Products and Evaluation of Sensory Analysis)