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Food Safety and Quality Program

Food safety is a multidisciplinary field aimed at providing consumers with a high-quality food product, free of contaminants. It focuses on the analytical and toxicological aspects, in addition to risk analysis and management. Food safety has become increasingly important due to the globalization of the food supply chain and increased international trade. The estimated cost to the Canadian economy of food borne illnesses and related deaths is estimated at $12 to $14 billion per year. The food borne pathogens, Clostridium botulinum, Campylobacter, Cyclospora, E. coli 0157:H7, Listeria, C. perfringens, Salmonella, and Toxoplasma, represent major microbial risks to food safety in Canada.

PROGRAM MISSION

The McGill Food Safety and Quality Program (FSQP) aims to be the foremost Canadian centre for education, knowledge and specialized advice relating to food safety and quality.

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PROGRAM VISION

The FSQP aims to:

  1. Provide knowledge, training and expertise in the production and regulation of safe food, free from harmful pathogens or chemical and physical toxicants;
  2. Serve as a leader in the identification and testing of new food and feed bioactive compounds with health and wellness benefits;
  3. Develop a multidisciplinary network of experts to foster strong food safety and quality research, and provide a venue for researchers, industry and government in which to collaborate;
  4. Provide specialized facilities and expertise, including regulatory aspects, at McGill University to support the food industry.

CORE ACTIVITIES

  • Education and training
  • Research and testing 
  • Independent scientific advice
  • Networking of industry, government and university personnel

THE IAN AND JAYNE MUNRO CHAIR IN FOOD SAFETY

Inaugurated in 2011, the Ian and Jayne Munro Chair in Food Safety will ensure that the Faculty of Agricultural and Environmental Sciences (FAES) continues to play a pivotal role in food safety research. Led by the Chair-holder, the FSQP will undertake collaborative research with industry and government, offer undergraduate and graduate programs, and provide independent, third-party expertise for the Canadian food industry, in order to address the complex scientific, legal and policy issues of global food safety.