It’s hard to believe now, but when the Food Research Institute (FRI) was established in 1946—two years prior to the founding of the World Health Organization—botulism and salmonellosis were poorly understood, and staphylococcal food poisoning was just beginning to be elucidated. Many otherwise well-known diseases were only alleged to be food-borne, and the causes of many known foodborne illnesses had yet to be established.
Now the oldest U.S. academic program focused on food safety, FRI moved from the University of Chicago to the University of Wisconsin–Madison in 1966 under the leadership of bacteriology professor Edwin “Mike” Foster.
And ever since, FRI has served as a portal to UW–Madison’s food safety expertise for food companies in Wisconsin, in the U.S. and around the world. Housed within CALS, the institute is an interdepartmental entity with faculty from bacteriology, animal sciences, food science, plant pathology, medical microbiology and immunology, and pathobiological sciences, drawing not only from CALS but also from the School of Medicine and Public Health and the School of Veterinary Medicine.
FRI offers a wealth of educational opportunities to both undergraduate and graduate students. Since 2011, FRI has coordinated its Undergraduate Research Program in Food Safety, which provides students with hands-on experience in basic science and applied investigations of food safety issues. FRI faculty and staff have trained hundreds of undergraduate and graduate students, post-docs, visiting scientists and research specialists throughout the years, and FRI alumni have gone on to hold positions in industry, government and academia across the country and abroad.
In keeping with the Wisconsin Idea, FRI’s reach extends well beyond campus boundaries through industry partnerships, especially with its 40 sponsor companies. The Applied Food Safety Lab and laboratories of FRI faculty collaborate with food processors to identify safe food formulations and processing techniques. The institute also provides outreach and training to both food companies and the greater scientific community through meetings, short courses, conferences and symposia.
“FRI is an outstanding example of how a public-private partnership can benefit the academic mission of UW–Madison and the needs of the Wisconsin food industry,” says FRI director Charles Czuprynski.
During the past 70 years, FRI has made many insights into the causes and transmission of foodborne diseases. Early on, FRI research established methods to identify and detect staphylococcal enterotoxins. Work conducted by FRI scientists pioneered understanding of the molecular mechanisms of botulinum toxin production and led to the harness of the toxin for biomedical uses. FRI faculty are leaders in mycotoxin research and have made important contributions to understanding the shedding of E. coli O157 by cattle, survival of Salmonella in stressful conditions and the role of Listeria in foodborne disease. FRI research also identified the health benefits of conjugated linoleic acid in foods of animal origin and conditions that might result in formation of undesirable components in processed foods.
Looking to the future, FRI research is investigating novel mechanisms to prevent food-borne pathogen growth in meat and dairy products, interaction of plant pathogens and pests with human food-borne pathogens, food-animal antibiotic alternatives, and the role of the microbiome in health and disease.
FRI will celebrate its 70th anniversary at its 2016 Spring Meeting May 18–19 at the Fluno Center on the UW–Madison campus. There’s also a reception on May 17 at Dejope Hall, near the grounds of the original FRI building. For more information about FRI and anniversary events, visit fri.wisc.edu.This article was posted in Around the college, Basic Science, Health and Wellness, On Henry Mall, Spring 2016, Uncategorized and tagged Food Research Institute, food safety, Grow Spring 2016, Jeff Sindelar, Kathy Glass, Lindsey Jahn.