Food
Food Science & Research
The FDA invests significant resources in research in order to:
- further scientific knowledge about potential food hazards
- expand on best safety practices
- better understand how consumers access, prepare and use the foods they serve and eat.
Learn more about:
Current Key Projects
As part of the Department of Health and Human Services Open Government efforts to celebrate innovation by employees, HHS hosts the HHSinnovates Program. The FDA's Genome Project for Food Pathogens is a finalist in the HHSinnovates Program. In this project, FDA has partnered with U.C. Davis and Agilent to map the DNA of 100,000 pathogen strains to stop foodborne illness outbreaks faster. |
Fish Species DNA-Mapping Identification Project Reliable species identification is critical for both foodborne illness investigations and for prevention of deceptive practices, such as those where species are intentionally mislabeled to circumvent import restrictions or for resale as species of higher value. |
Research Areas
Laboratory Methods
The FDA also sets scientific standards for testing foods for various contaminants, and in the case of fish, to confirm identity of the species. Laboratories and food companies worldwide use these standards to make sure that food products are safe to eat and drink.
Tools
Download the CFSAN Technical Lexicon to add technical terms to your word processing dictionary.