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DTU professor Charlotte Jacobsen has received the DGF Norman Medal for her many years of research into ways of preventing omega-3 fatty acids from going rancid.
East African entrepreneurs will develop projects and prototypes in collaboration with DTU students, researchers, and startups.
Researchers at the National Food Institute, Technical University of Denmark, have generated a lactic acid bacterium that efficiently secretes a food-grade preservative...
A new special topic portal showcases the many ways in which the National Food Institute works to create sustainable technological solutions in the area of food.
Go online on March 4 and hear Professor Charlotte Jacobsen talk about and receive an award for her research into ways of preventing fatty acids in food and consumer products...
Researchers from the National Food Institute, Technical University of Denmark, have developed the technique and purchased the equipment that allows them to produce sustainable...
A team of beer enthusiasts at DTU dream of brewing the world’s most circular beer. Part of the answer is to turn by-products from the brewing process into chips and dip...
Researchers at the National Food Institute, Technical University of Denmark (DTU), have developed a food-grade method to perforate lactic acid bacteria naturally, which...
Learn how to develop a business plan for an innovative food product or a new technology when DTU once again runs a course on entrepreneurship in food. In the 2020 autumn...
Researchers at the Technical University of Denmark have found a way to transform milk sugar in dairy by-products into a sugar syrup, which is six times as sweet as the...