About National Food Institute, Technical University of Denmark
The National Food Institute, Technical university of Denmark operates within five technical focus areas: Biotechnology, nutrition, food quality, food safety, food technology and environment & health – all key elements to public health and food production.
The work comprises aspects from the entire production and distribution chain from primary production over industrial processing to the preparation in the consumer’s home or industrial kitchens as well as assessment of how foods impact human health – including pollutants and additives in foods.
The National Food Institute generates new knowledge through research and monitoring, develops research-based services for public and private enterprises and trains students and researchers within the department’s research focus areas.
The employees of the National Food Institute are part of the Danish preparedness concerning food safety and the Institute serves as a national reference laboratory for chemical food contamination, nutrients, microbiological food contamination and risks as well as GMOs in food products.
The Institute conducts diagnostic and analytical food examinations and provides microbiological diagnostics and chemical analysis work of a high international standard – as a general rule based on accredited analysis methods. The Institute is also an official reference laboratory for the European Commission and a WHO Collaborating Centre in a number of important areas.
The National Food Institute has about 420 employees in the Communications- and management secretariat and the six specialised divisions:
Division for Epidemiology and Microbial Genomics
Division of Food Chemistry
Division of Food Microbiology
Division of Industrial Food Research
Division of Nutrition
Division of Toxicology and Risk Asessement
Director of Institute Jørgen Schlundt