At the forefront of healthy and safe food

The National Food Institute researches and communicates sustainable and value-adding solutions in the areas of food and health for the benefit of society and industry.

The National Food Institute researches and communicates sustainable and value-adding solutions in the areas of food and health for the benefit of society and industry.

The institute’s tasks are carried out in a unique interdisciplinary cooperation between the disciplines of nutrition, chemistry, toxicology, microbiology, epidemiology and technology.

The vision is that the National Food Institute creates welfare for the future through research into food and health. The institute makes a difference by producing knowledge and technical solutions which:

  • prevent disease and promote health
  • make it possible to feed the growing population
  • develop a sustainable food production
Research at the centre for the common good of society and industry

The National Food Institute:

  • solves some of the biggest societal challenges facing the world

  • provides research-based consultancy at the highest level to national and international authorities and businesses

  • translates the institute’s research results into innovation through value-adding solutions for industry and authorities

  • teaches and educates students for the food sector, government and research community. The National Food Institute has sole or joint responsibility for the following degrees at the Technical University of Denmark:

    • BScE in Food Analysis
    • BSc of Food and Nutrition 
    • Master of Science in Food Technology
    • Master of Food Quality and Safety 

The National Food Institute has databases with an extensive selection of unique data covering

Monitoring of zoonoses and antimicrobial resistance in the whole farm-to-fork chain

Nutrient content levels in Danish food – Danish Food Composition Databank

Danish consumers diet and nutrient intake

Predicted health impacts of chemical according to their structure – QSAR-database 

Assessment of plants, fungi and their constituents used in dietary supplements and herbal teas

All the chemically defined flavoring substances used in the EU

Contact

Christine Nellemann
Director of Institute
National Food Institute
+45 35 88 77 03
http://www.food.dtu.dk/english/Service/About-the-institute
7 DECEMBER 2016