The safety of our food supply is critical to the health of all Australians and to the viability of businesses dealing with food. Consumers of food produced in Australia, whether living locally or overseas, expect food products to be safe.  Food companies must be proactive in delivering on that expectation.  In 2017, 61 million people ate Australian produced food – this includes our domestic population and exports which feed people around the world.

Australia has a good track record and reputation for safe, quality food built up over many years. Our prosperity is tightly bound to maintaining this reputation.

Food scientists and technologists have an important role to play in keeping our food supply safe.

National Science Week - webinar for teachers on fermenting and preserving food in glass

This webinar for National Science Week will be presented by Assoc Prof Julian Cox - Scientific Director of the Food Safety Information Council (a science based health promotion charity) and the Australian Institute of Food Science and Technology.  We will cover the science behind fermenting and preserving food in glass as well as simple lesson plans and classroom activities and will answer any questions. Thanks to the Australian Government for supporting this event.

Click HERE to view the webinar.