Safe & Improved Food Challenge Centre

Organization profile

Organisation profile

At the S&IF centre we aim to develop ways of producing food to make it safer, healthier and tastier. In essence, we are interested in all aspects of food quality from primary production right through to product development and processing.


SRUC has an extremely broad level of expertise, covering all production systems. Unique compared to other organisations, we encompass the complete pipeline from research and education in farming and food production right through to implementation and working with producers and stakeholders.


We now have the opportunity to bring together such expertise, which has historically remained in isolation, to enable larger, more complex questions about food quality to be addressed. This needs to be aligned with stakeholders in production, industry and public health to ensure the centre focuses on the most relevant issues.


We work across food chains with academic and industry partners to develop new ways of producing and processing food, to make it safer, healthier, more nutritious and tastier. We aim to do this in the context of ensuring a sustainable yet plentiful food supply to feed a growing global population.


  • Soil Science
  • Insect Science
  • Horticulture
  • Plant Science
  • Biotechnology
  • Genetics
  • Molecular Biology
  • Tourism, Leisure and Hospitality Management
  • Bioengineering
  • Chemical Health and Safety
  • Process Chemistry and Technology
  • Computer Science Applications
  • Safety, Risk, Reliability and Quality
  • Health, Toxicology and Mutagenesis
  • Applied Microbiology and Biotechnology
  • Microbiology
  • Infectious Diseases
  • Public Health, Environmental and Occupational Health
  • Food Animals


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Recent external collaboration on country/territory level. Dive into details by clicking on the dots or