News from the National Food Institute

29 OCT

Eating grass is not for ruminants only

The juice of grass contains protein, which—in its concentrated form—is a new ingredient with the potential to become an important alternative to the proteins...

Enzymes and proteins Food, fish and agriculture Food production Innovation and product development

22 OCT

Sour milk product to combat diarrhea in calves and increase animal welfare

A research project headed by the National Food Institute, Technical University of Denmark, aims to develop a sour milk product that can prevent diarrhea in calves. This...

Food, fish and agriculture Food production Livestock diseases Health and diseases Bacteria and microorganisms Production animals

10 JUL

Come attend evening classes in entrepreneurship at DTU

Entrepreneurship within the area of food is on the programme, when DTU launches evening courses as part of a new initiative in the autumn semester 2019.

Food, fish and agriculture Food production

20 JUN

Caffeic acid can slow down oxidation of fish oil in foods

New knowledge from the National Food Institute, Technical University of Denmark, can make it easier to add fish oil to fatty foods without them quickly going rancid.

Food, fish and agriculture Food production Food technology

06 JUN

Better utilization of the seafood industry’s side-streams

A European research project headed by the National Food Institute, Technical University of Denmark, aims to develop technological solutions that can turn the seafood industry...

Food, fish and agriculture Food production Food technology

27 MAY

Well-documented path from farm to fork

A new project will develop technologies and methods that can both document a food product’s path from farm to fork and help prevent plagiarism. The National Food...

Food, fish and agriculture Food safety Food production

24 MAY

Summer school with a focus on entrepreneurship

A summer school at the Technical University of Denmark will equip budding food entrepreneurs with the knowledge and tools to develop an idea for a new food business and...

Food, fish and agriculture Food production

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

03 MAY

Research is important for maintaining Denmark’s position in the ingredients market

The Danish government has invested in initiatives—including more research—aimed at expanding the country’s position of strength in the global ingredients...

Food, fish and agriculture Food technology Food production

11 MAR

Sustainable beer made from surplus sushi rice

Research from the Technical University of Denmark allows excess rice intended for use in sushi to be converted into beer.

Food, fish and agriculture Food production

14 FEB

Students awarded prize for vegan do-it-yourself cheese

Four master students at the Technical University of Denmark have once again won a prize for their do-it-yourself product, which transforms chickpea brine into a vegan cheese...

Food, fish and agriculture Food technology Food production

28 JAN

Hygienic design testing helps ensure a high level of food safety

For five years, the DTU Centre for Hygienic Design has helped to ensure that the food industry’s equipment can be cleaned in a way that supports Denmark's very high...

Food, fish and agriculture Food production Food technology

23 JAN

Come to a seminar on sustainable ingredients

Come to a seminar on 8 April and hear how research into sustainable ingredients from the Technical University of Denmark is helping to increase Denmark’s position...

Food, fish and agriculture Food technology Food production

16 JAN

Turning grass into a profitable and safe source of protein

In a project headed by the National Food Institute, Technical University of Denmark, researchers and companies are working together to find a profitable way to extract...

Food, fish and agriculture Food production

04 DEC

Research enables the food sector to reuse water

Research from the Technical University of Denmark shows that it is possible to clean chicken feet using 50% less water and that cleaning water can be reused in cooling...

Food, fish and agriculture Food production Food safety

29 NOV

Students invent eco-friendly vegan cheese

A team of master’s degree students receive an award for an innovative product that reduces food waste and has minimal impact on climate.

Food production

28 NOV

Students to make ingredients from new biomasses and by-products

A new course will enable students at the Technical University of Denmark to extract extra value from the food industry's by-products by creating new, sustainable ingredients...

Food, fish and agriculture Food production Food technology

06 SEP

Turning crabs from a pest into a tasty soup

A soup made with invasive crabs has won first place in an innovation competition at DTU, which the National Food Institute, Technical University of Denmark, has been involved...

Food, fish and agriculture Food production Food technology

24 JUL

Out-of-the-box thinking transforms carrot peel into carrot flour

Carrot peel is turned into flour instead of compost thanks to an idea developed by DTU students during a course on innovation and collaboration. The course lecturers include...

Food, fish and agriculture Food production

14 MAY

Maths is a main ingredient in salt-reduced fish products

Mathematical models from the National Food Institute have been used to develop the recipes for a new range of fish products that contain less salt and more taste.

Food, fish and agriculture Food production Food safety Mathematical modelling

News from the National Food Institute

Select news channel

Eating grass is not for ruminants only

Sour milk product to combat diarrhea in calves and increase animal welfare

Come attend evening classes in entrepreneurship at DTU

Caffeic acid can slow down oxidation of fish oil in foods

Better utilization of the seafood industry’s side-streams

Well-documented path from farm to fork

Summer school with a focus on entrepreneurship

Chickpea cooking water recycled to make a vegan dessert

Research is important for maintaining Denmark’s position in the ingredients market

Sustainable beer made from surplus sushi rice

Students awarded prize for vegan do-it-yourself cheese

Hygienic design testing helps ensure a high level of food safety

Come to a seminar on sustainable ingredients

Turning grass into a profitable and safe source of protein

Research enables the food sector to reuse water

Students invent eco-friendly vegan cheese

Students to make ingredients from new biomasses and by-products

Turning crabs from a pest into a tasty soup

Out-of-the-box thinking transforms carrot peel into carrot flour

Maths is a main ingredient in salt-reduced fish products

Subscribe

News from the National Food Institute