News from the National Food Institute
23 NOV
Associate Professor and Head of Research Group Terje Svingen from the DTU National Food Institute has been awarded PhD supervisor of the year 2022 at DTU. The prize was...
22 NOV
The occurrence of antibiotic resistance in bacteria from food-producing animals and meat in Denmark was stable or decreasing in 2021. However, a few notable findings of...
Food safety
15 NOV
The reduction in antibiotic consumption in animals was particularly marked in 2021. Partly because of the two tonnes that are no longer used for mink, and partly because...
10 NOV
Plant2food is a new collaborative platform, DTU National Food Institute is part of, where researchers and companies will collaborate in exploring complex challenges within...
08 NOV
300 researchers, students, food businesses and industry organizations were gathered for the conference Healthy, Safe and Sustainable foods of the future on 13 October 2022...
Nutrition and dietary habits
02 NOV
The development of a healthy, sustainable to-go snack based on fava beans has rewarded students from the DTU with a bronze award in the final of the European competition...
Food production
Nutrition and dietary habits
01 NOV
See what the day has to offer when Statens Serum Institute and the National Food Institute, Technical University of Denmark, hold a seminar on antimicrobial use and resistance...
Food safety
28 OCT
DTU National Food Institute invites to an exclusive workshop on 21 November 2022 for the food industry. At the workshop, you will explore how to use data to optimize your...
20 OCT
Taste & flavour, upcycling and sustainable processing was on the agenda at the Digital Uni Food Day 2022 organized by Food & Bio Cluster Denmark 30 August 2022. Several...
Food technology
12 OCT
According to the WHO, antibiotic resistance is one of the biggest threats to public health. DTU researchers have created a new tool in the fight against resistant bacteria...
Food safety
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