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.
What’s New?
Jeff Sindelar Lecture May 9: The Science & Art of Sausage Making: Bratwurst & Summer Sausage (Wed. Nite @ the Lab)
FRI Meeting: 2012 Annual Spring Meeting: registration open (Meetings & Symposia)
FRI Food Safety Reviews: "Helicobacter spp. — Food- or Waterborne Pathogens?" (Food Safety Reviews)
FRI Meeting: Food Safety & Meat Microbiology School: registration open (Training: Workshops)
| Events | Directors | Services |
 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. |