A new risk model makes it safer for consumers to eat food prepared outside the home. The model, which was developed in a PhD project at the National Food Institute, Technical...
How much does an average apple weigh and how much of the meat is lost when you fry a pork steak? A new guide from the National Food Institute, Technical University of Denmark...
Danish consumers who believe they have healthy eating habits are not always right. A new study made by the National Food Institute, Technical University of Denmark, shows...
None of the pesticide residues detected in fruit, vegetables and corn constitute a health risk, show the results of the Danish pesticide control in Q3 2012 from the Danish...
There is no absolute correlation between the stability of proteins to digestion in the gastrointestinal tract and their capacity to induce food allergy. Even very small...
The National Food Institute invites to Nina Lyng’s PhD defence on children’s ability to report their school lunch consumption accurately. The defence takes place 21 January...
Several European institutions have evaluated the much spoken-about French study of the effect on rats’ consumption of genetically modified corn and the herbicide...
New mass spectrometer in the Technical University of Denmark (DTU)-National Food Institute will support research in relation to the EU Commission's standards for arsenic...
The National Food Institute, Technical University of Denmark, has studied the occurrence of Salmonella in Danish slaughter pigs in the period 1993-2011. The study shows...
31 October 2012 the National Food Institute, Technical University of Denmark, and the University of Copenhagen hosted a seminar on One Health in a developing country perspective...