Dr Tim Harwood

I am a food safety scientist specializing in the accumulation, distribution, and depuration of naturally occurring marine toxins in seafood. My research supports evidence-based food safety risk management, helping to ensure New Zealand seafood is safe to consume and maintains access to high-value export markets.
I co-lead the New Zealand Government-funded Seafood Safety Platform (SSIF; CAWX1801; 2018-2028; $20.8M), a multi-institutional research programme involving scientists across three organisations. In this role, I provide scientific leadership to ensure research activities align with the needs of our stakeholders. A key focus of my work is ensuring that analytical methodologies used for regulatory marine toxin monitoring are scientifically robust, fit for purpose, and capable of supporting industry assurance programmes and public health protection.
A key component of my work is collaborating with iwi/hapū Māori, industry stakeholders, and government agencies to address seafood safety risks affecting recreational and commercial seafood harvesting. Recently, I have worked closely with Māori communities at-risk of paralytic shellfish toxin exposure through the VMCF-funded project Ngā Kāhui Kaitiaki Kaimoana (CAWX2308; 2024-2026; $250k).
My technical expertise centres on analytical chemistry and advanced mass spectrometry for the identification and quantification of natural compounds in aquatic foods. This includes extensive experience with targeted analyses using triple quadrupole mass spectrometry and emerging capability in high-resolution mass spectrometry, metabolomics, and compound discovery.
My research has generated significant advances in marine toxin risk assessment and management frameworks in New Zealand. I have held several national leadership roles, including serving for seven years as Deputy Director of the New Zealand Food Safety Science & Research Centre, a collaborative research network hosted by Massey University that connects leading food safety researchers across New Zealand.