Research in this area includes analytical and toxicological aspects of production and regulation of safe food which is free from harmful pathogens, physical or chemical contaminant. Research may also focus on the effect of food processing on the safety of food, application of food safety management system (HACCP and pre-requisite programmes) and risk assessment of specific food. The candidate will have the opportunity to develop an understanding of the relationship between food and foodborne illnesses, and to explore the scientific, technical, and legislative factors that influence microbiological, physical or chemical food safety and security.