Core knowledge areas:

• Food biochemistry and microbiology in relationship with agrology
• Quality control

Activities:

• Develop and apply new technologies
• Develop new and improved food products and processes
• Conduct marketplace research and testing
• Integrate primary production with consumer food products

Focuses on policies and regulatory frameworks around the risks associated with safety and security of our food supply systems

Activities:

• Assess food safety and security risk through the pre-harvest and pre-slaughter stage through processing, distribution and consumption