News from the National Food Institute

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2021
DK: Fiskeolieemulsion. Foto: DTU Fødevareinstituttet | UK: Fish oil emulsion. Photo: National Food Institute.
22 NOV

Medal for research that prevents food from going rancid

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.

Food, fish and agriculture Food technology Food production Health-promoting compounds
DK: Bifidobacterium longum subspecies infantis. Foto: DTU Fødevareinstituttet | UK: Bifidobacterium longum subspecies infantis. Photo: National Food Institute
23 OCT

Gut microbes may help explain benefits of breastfeeding

Danish researchers have shown how gut bacteria, which are promoted by breastfeeding, may benefit the immune system in infants.

Nutrition and dietary habits Health-promoting compounds Health and diseases
DK: Fiskeolieemulsion. Foto: DTU Fødevareinstituttet | UK: Fish oil emulsion. Photo: National Food Institute.
31 AUG

Handbook features the latest knowledge on omega-3 fatty acids

A newly published handbook contains the latest knowledge on ways to extract, produce and protect health-promoting omega-3 fatty acids. The book was edited by researchers...

Food, fish and agriculture Food production Health-promoting compounds
2019
Image: Colourbox.dk
31 OCT

Seaweed and micro algae on the menu

In order to be able to produce enough food for the growing world population in the future, the National food Institute is exploring the great potential in utilizing aquatic...

Food, fish and agriculture Food technology Health-promoting compounds Innovation and product development
Image: DTU Fødevareinstituttet
02 JUL

Fortified foods can alleviate vitamin D deficiency in Denmark

Foods fortified with vitamin D have proved to be effective in avoiding vitamin D deficiency among Danish and Pakistani women during winter, according to a study from the...

Food, fish and agriculture Nutrition and dietary habits Health-promoting compounds Health and diseases
From left to right: Andrea Lauridsen, Reem El-Moussa og Sarah Nyrup. Photo: Mikal Schlosser
20 MAY

Chickpea cooking water recycled to make a vegan dessert

A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.

Food production Health-promoting compounds Innovation and product development Food technology
2018
Photo: Colourbox.com
04 JUL

Special topic portal on risk-benefit assessments of food

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...

Food, fish and agriculture Food safety Health-promoting compounds Health and diseases
lactococcus proteinase
27 FEB

Conference with a focus on microbial ingredients

The latest knowledge about microbial ingredients will be presented at the first international conference on the subject, which takes place in Copenhagen from 2-4 May 2018...

Food, fish and agriculture Food production Food technology Health-promoting compounds
Bifidobacterium-animalis-subsp - photo: Chr. Hansen
15 JAN

Good bacteria last longer with a sugar coating

Chr. Hansen and the National Food Institute, Technical University of Denmark are joining forces to find a way to encapsulate health-promoting bacteria. The goal of the...

Food, fish and agriculture Food production Food technology Health-promoting compounds

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30 NOVEMBER 2021