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 Workshop: 2014 Food Safety & Meat Microbiology School: registration open
FRI Summer Scholars visit prominent Wisconsin food companies
FRI at IAFP 2014: A schedule of presentations from WI DATCP, University of Wisconsin and FRI personnel and affiliates
FRI gets social: Follow us on Facebook, Twitter and LinkedIn
Jul 22-24, 2014 Food Safety & Meat Microbiology School (more info)
Aug 19-20, 2014 Covance Food & Dietary Supplement Symposium (more info)
Sep 18, 2014 Symposium: Rapid Methods for Food Safety Microbiology Co-organized by FRI and IFSH (more info)
Mar 10-11, 2015 FRI Better Process Cheese School (more info)
May 20-21, 2015 FRI 2015 Annual Spring Meeting (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.|