The Centre for Food Safety and Innovation (CFSI) provides industry and government with access to cutting-edge research and knowledge of emerging issues related to food safety and shelf life.
Our researchers are internationally recognised for leadership in modelling the ecology of bacteria in foods, a discipline called ‘predictive microbiology’.
We share knowledge with industry and other stakeholders through tools to manage safety and quality in complex food systems, with local, national and international applications.
Our vision is to support the food industry to achieve improved safety and shelf-life of food.
The Centre’s research activities are represented by three key areas:
- Food safety research. Our researchers are internationally regarded for research to help industry enhance the safety of food, and we work closely with a range of food producers and processors in Tasmania, Australia and internationally.
- The Centre for Food Innovation (CFI). A collaboration between the University of Tasmania, the Defence Science and Technology Organisation (DSTO) and the Commonwealth Scientific and Industrial Research Organisation (CSIRO). CFI aims to help diversify Tasmania’s economic base by growing exports of high-quality, nutritious, value-added food products.
- ARC Training Centre for Innovative Horticultural Products. This initiative concluded in 2019. It was funded by the Australian Government through the Australian Research Council Industrial Transformation Research Program, along with the University of Tasmania and Woolworths. The goal was to support a prosperous future for the Australian horticulture industry by training world class researchers and leaders and developing targeted innovations.
Research focusses include:
- Predictive food microbiology
- Food microbial biology
- Food quality and safety
- Predictive model development
- Food innovation (processing and quality)
- Food nutrition
- Food value adding and value chains
- Fermented food and drink
- Cold adapted bacteria