Welcome to the Food Research Institute
The Food Research Institute (FRI) is the portal to food safety at the University of Wisconsin–Madison. Our resources include expertise in microbiology, food science, dairy science, meat science, veterinary medicine, plant pathology, and food allergy. FRI conducts basic and applied research on foodborne bacteria, molds, protozoa and viruses; we focus on microbial and toxin detection systems, pre-harvest and post-harvest intervention strategies, and mitigating diet-related diseases.
Our sponsors participate in collaborative research with FRI faculty and the highly regarded Applied Food Safety Laboratory, which works with Listeria, Clostridium, Bacillus, enterohemorrhagic E. coli, Staphylococcus, and Salmonella in a wide variety of refrigerated and shelf-stable foods. We are a recognized process authority for pasteurized process cheese products. Customized literature reviews and training sessions and industry sabbaticals are also available.
FRI FRESH Seminar: Spring 2014 Schedule (PDF)
FRI Food Safety Reviews: "What Is Food Allergy?" (Food Safety Reviews)
FRI Meeting: 2014 Annual Spring Meeting: registration open (Meetings & Symposia)
FRI Workshop: 2014 Food Safety & Meat Microbiology School: registration open (Training: Workshops)
Apr 29, 2014 Amanda King, UW-Madison Animal Sciences/Meat Science, discusses investigations on the impact of nitrite and natural antimicrobials on the microbiological safety of meats (more info)
May 20, 2014 Wisconsin Food Safety Summit (more info)
May 21-22, 2014 FRI 2014 Annual Spring Meeting (more info)
Jul 22-24, 2014 Food Safety & Meat Microbiology School (more info)
Mar 10-11, 2015 FRI Better Process Cheese School (more info)
|The Food Research Institute University of Wisconsin-Madison operates its own laboratories and administers its own research and service programs. For more information about services available from FRI please visit the Applied Food Safety Laboratory and About FRI pages.|