Research in this field encompasses both analytical and toxicological aspects of food production and regulation, ensuring the safety of food and its absence of harmful pathogens, physical, or chemical contaminants. Additionally, research may focus on the impact of food processing on food safety, the implementation of food safety management systems (HACCP and pre-requisite programmes), and the risk assessment of specific foods. The candidate will gain a comprehensive understanding of the link between food and foodborne illnesses, exploring the scientific, technical, and legislative factors that influence microbiological, physical, or chemical food safety and security.