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Science Platforms > Research at NCFST The National Center for Food Safety and Technology (NCFST), founded in 1988, is a unique food research consortium of the U.S. Food and Drug Administration (FDA) Center for Food Safety and Applied Nutrition (CFSAN), Illinois Institute of Technology (IIT) and the food industry. The FDA established NCFST to serve as a link to the food and food-related industries and to house the CFSAN Division of Food Processing Science and Technology. NCFST is the one place where industry can work collaboratively on projects with FDA scientists on food safety and technology research. Membership in NCFST allows companies to gain early insight into emerging food safety issues and health promoting foods trends from the CFSAN perspective and to assess the safety of new technologies that may be important for innovation. This early collaboration with FDA may facilitate speed to market through the regulatory process. World-class food industry research at NCFST is organized into four primary scientific platforms: Processing and Packaging Platform Investigation of the effects that processing and packaging steps have on the potential public health impact of foods in terms of food safety, quality, and nutrition.
Generation of knowledge on the behavior of microorganisms in food and processing environments to improve food safety, quality, and public health.
Chemical Constituents and Allergens Platform Generation of knowledge on chemical constituents for industry and regulators to make science-based decisions that influence food safety quality and public health.
Health Promoting Foods Platform Development of food based solutions for improving public health and reducing disease risk through science validating impact of health promoting foods on clinically relevant end-points.
The primary goal of these platforms is to develop projects based on stakeholders’ needs. Portfolios for each includes collaborative, leveraged and proprietary research and balances short- and long-term needs of industry members, the FDA and NCFST. NCFST is well placed to facilitate innovation in the food industry through the assessment and validation of new technologies, especially new food safety and preservation technologies, aimed at delivering key consumer drivers of safety, health, freshness and convenience. NCFST also offers innovation in the area of nutrition research through science that validates If you would like to participate in the NCFST Research Program, we would like to invite you to become a member. For membership information, please contact: Catherine Nnoka For brief descriptions of Past Collaborative Research, go to:
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