Food virology, a sub-discipline of Food Microbiology, is the study of viruses that cause disease in humans and which can be transmitted by the consumption of contaminated foods.  This is an emerging and interdisciplinary field incorporating contributions from academic, government, and industry research sectors.  Active areas of research interest include biological characterization of foodborne viruses and the diseases they cause; transmission of these viruses; the epidemiology of foodborne viral disease; pathogenesis & treatment of disease; control of viruses in all branches and levels of the food industry; development of better diagnostics and detection methods; and much more!  Learn more about foodborne viruses and emerging research by clicking the links below.