Because of their large surface-to-volume ratio, nanomaterials are often biologically active, and therefore pose a potential risk to both human health and the environment.
Because of these characteristics, the National Food Institute focuses on toxicological as well as beneficial effects of nanostructured materials. This includes the development of methods for nanoparticle characterization and quantification in biological tissues as well as assessment of toxicological and beneficial effects.
NanoFOOD alliance is a grouping of researchers working with the occurrence of nanoparticles in food and the toxicological consequences of exposure via food consumption.
The expertices of the researchers encompass the value chain from characterisation of nanoparticles in food, via their absorption in the digestive tract to metabolism, excretion and to the study of adverse effects.
Read about projects within the focus area Nanomaterials.
National Research Centre for the Working Environment (Denmark)
University of Copenhagen, Core Facility for Integrated Microscopy (Denmark)
DTU- NanoTech (Denmark)
University of Vienna (Austria)
Chinese Avademy of Sciences (China)
Environmental Protection Agency (Denmark)
Detection and characterisation
Professor Erik Huusfeldt Larsen
Senior scientist Mona-Lise Binderup