In-house Scientific Expertise
FSANZ has a broad range of in-house scientific skills covering fields such as toxicology, nutrition, food technology, microbiology, biotechnology and public health , immunology, chemistry, mathematical modelling, epidemiology and qualitative and quantitative research, social science and regulatory analysis .
FSANZ’s staff have a diverse range of prior experience, including academia, industry, public health/policy and food safety enforcement, and continue to strengthen their external linkages through membership of professional associations at both national and international levels.
Core Disciplines
The methodology that underpins the majority of FSANZ’s regulatory decision making is the risk assessment component of risk analysis. This tool facilitates FSANZ’s science-based approach to decision making and is critical to the integrity and rigour of those decisions. The conduct of any given risk assessment requires multi-isciplinary input which includes a number of core disciplines, some of which are listed below.
Nutrition
FSANZ applies a risk-based and evidence-based approach to nutrition related regulatory issues. Australia is taking the lead in the development of nutrition risk analysis methodology through the Codex Committee for Nutrition and Foods for Special Dietary Uses (CCNFSDU). The application of nutritional skills is also fundamental to the successful assessment of the nutrition, health and related claims, mandatory fortification of food, and voluntary fortification of food with vitamins and minerals.
Microbiology
FSANZ is maintaining and enhancing its expertise in undertaking and reporting microbiological risk assessments to assist the development of science-based food standards. The methodology for assessing the risk to consumers posed by microbiological pathogens in foods is evolving internationally, with critical work being progressed by the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA). While a qualitative approach has previously been taken to assess microbial risks in the food supply, FSANZ is increasingly utilising quantitative methodologies for assessing microbial food safety risks.
Toxicology
FSANZ has a good capability in performing quantitative toxicological risk assessments and has significant experience in undertaking these assessments. The methodology for undertaking these assessments is well developed at an international level and is supported by international expert groups such as Joint FAO/WHO Expert Committee on Food Additives (JECFA) and FAO/WHO Joint Meeting on Pesticide Residues (JMPR).
Chief Public Health Nutrition Advisor
We also have an in-house Chief Public Health Nutrition Advisor who provides expert input on topics such as nutrition, health and related claims, mandatory fortification of food, and voluntary fortification of food with vitamins and minerals.
Social Scientist
FSANZ has recently moved to enhance its capacity in the social sciences, which provide the theories and tools to understand human behaviour. The in-house Social Scientist helps to ensure that the likely consumer responses to changed or new food products and risk management strategies are credible and evidence based and not based on assumptions about human behaviour.
Central to FSANZ’s scientific capability is the skill level and knowledge of our scientific staff, and our ability to apply this science and knowledge in a food regulatory context. The skill set and knowledge base of our scientific staff needs to be developed to keep up with new food regulatory issues. Consistent with the principle of continuous improvement, appropriate staff development opportunities are actively sought. These opportunities include: in-house mentoring; placements with other agencies or laboratories; and formal training courses.
FSANZ’s decision making process is founded on scientific evidence, and as such we rely on sound scientific research generated both internally and externally. We also incorporate input from the wider scientific community in our development and implementation of effective food standards.