Food quality and safety
Cranfield has an international reputation for our expertise in addressing pre- and postharvest food chain quality issues and traceability, to ensure the safety of fresh and processed foods for consumers.
Our plant scientists conduct research on fresh produce biochemistry and physiology, logistics and development of rapid diagnostics for improved fresh produce quality. We uniquely house the only UK university-based group solely dedicated to postharvest technology.
In applied mycology, we carry out international research in fungal forensics relevant to the food chain including ecophysiology of spoilage and mycotoxigenic moulds and impacts on nutritional value, added value food fermentations, fungal biocontrol and volatile fingerprinting as a forensic tool for monitoring CCPS as part of HACCP strategies.
Our research in sensing and diagnostics extends into toxin and contaminant detection, with the aim of removing affected products from the food chain.
