Supporting an industry increasingly innovated by scientific advancements, the University of Sydney has launched a specialist training hub which will conduct research into food safety and develop methods to safeguard Australia's fruit and vegetable industries.
The Australian Research Council (ARC) Training Centre for Food Safety in the Fresh Produce Industry has been funded by the Australian Research Council, the NSW Food Authority and eighteen industry partners from agricultural and retail sectors, that have aligned to promote food safety practices across all levels of food production and supply chains.
The centre is administered by the University of Sydney and consists of a multi-disciplinary team of academics with research areas spanning genome editing, water management, horticulture, pathogen detection and food safety.
Officially opening the training centre was Centre Director and Professor of Horticulture Robyn McConchie who highlighted the University’s role in driving high-level research and researcher training that will be used to improve industry practices and standards.
“Working with a multidisciplinary team and a range of industry partners, the centre will be working towards improving commercial food safety practices, whilst minimising and preventing food safety risks such as human pathogen outbreaks,” she said.
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