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New funding for food safety at home
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New funding for food safety at home
At the UK Food Safety Research Network (FSRN), we are pleased to announce a new funding opportunity. This FSRN funding call is themed around Research Priority Area 4: Food
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Activities Funding Surveys
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24th October 2024
New funding for food safety at home
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Bacteria on a plate
29th February 2024
Biofilm Proof of Concept Funding Call
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11th January 2024
UK Food System funding opportunity
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Three seedlings
31st October 2023
New Seeding Award Funding available
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Burger
14th September 2023
New opportunity for funding research and innovation into Alternative Proteins
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pexels-karolina-grabowska-4599918
13th September 2023
Transition to net zero funding opportunity
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Close up of lettuce leaves
1st January 2023
First projects funded by the network
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Our Most Popular Research
A cartoon of a bacteriophage
A cartoon of a bacteriophage
Overview
Research using bacteriophages a safe intervention during processing to reduce Salmonella risks from raw pet foods
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Smoked Salmon
Smoked Salmon
Overview
A project trialing the use of bacteriophages as a biocontrol of Listeria in salmon and trout products
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A plastic bowl of salad
A plastic bowl of salad
Overview
Consumers are increasingly looking for fresh, minimally processed ready-to-eat foods, for perceived health benefits and to support trends towards vegetarian diets. But these do not come without risks to
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Photo of different cheese include cheddar, a soft cheese and a blue cheese
Photo of different cheese include cheddar, a soft cheese and a blue cheese
Overview
A project using rapid, anti-body biosensors to monitor pathogens in real time
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A photo of Lettuce
A photo of Lettuce
Overview
In the UK, there is a gap in certified training materials for primary produce growers, both those growing fresh produce in fields and those growing food in vertical farms.
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Gold sparkling
Gold sparkling
Overview
Microbial contamination of food is responsible for 2.4 million cases of food poisoning per year, and also causes food spoilage, contributing to the 25% of food that is wasted.
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