Start date
End date
An online tool developed at the Technical University of Denmark can assess the risk of a mixture effect occurring when people are exposed simultaneously to several chemicals...
A new special topic portal showcases the National Food Institute’s research within the area of risk-benefit assessments of food’s beneficial and harmful health...
If your trousers are feeling a little too tight post-Christmas and a weight-loss supplement seems tempting in an attempt to shed the extra weight, researchers from the...
Every year one in ten people around the world gets sick from food they eat and 420,000 die as a result. This is the finding of a report from the World Health Organization...
The Danish food authorities have introduced a guidance value on fluorinated substances in food packaging to reduce the use of these substances, which can be harmful to...
A new method for faster analysis of chemicals in paper and board food packaging materials has been developed in a PhD project at the National Food Institute, Technical...
Denmark's largest research project on chemical cocktail effects in food, spearheaded by the National Food Institute, Technical University of Denmark, has just been completed...
After having examined the European Food Safety Authority, EFSA's new health assessment of bisphenol A, the National Food Institute, Technical University of Denmark, maintains...
TRiMiCri is a new software tool for setting and evaluating risk-based microbiological criteria for Campylobacter in broiler meat. The software was developed at the National...
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 2013 from the Danish...