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New funding available for collaborations on using AI for food safety and sustainability
New funding available for collaborations on using AI for food safety and sustainability
At the UK Food Safety Research Network, we are pleased to announce a new funding opportunity. The FSRN Pilots Award is a rapid call for new short-term projects and
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30th July 2025
Safe Food, Strong Science: UK Research Network Gears Up for Next Phase
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30th July 2025
Opportunities at the Institute of Food Science + Technology Autumn Conference
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15th July 2025
New FSS Research Tender Opportunities: Charcuterie Safety and Listeria Risk Ranking
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10th July 2025
BBSRC publish new Forward Look
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16th June 2025
Join BBSRC’S strategy advisory panel
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24th October 2024
New funding for food safety at home
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6th September 2024
Contribute to PATH-SAFE survey
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23rd August 2024
Join the FSA’s Science Advisory Committees
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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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