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Take a residual product from the food industry and instead of discarding it, look at it as a side stream and use it to develop a new food. The National Food Institute...
In general, aromas, emulsifiers, and preservatives do not make up a large part of our foods. However, they make a big difference for their taste, texture, and shelf life...
Do you have an idea for an innovative food that you want to get market-ready? The Ecotrophelia course at DTU, which takes place in the evenings during the spring semester...
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.
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...
A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.
The Danish government has invested in initiatives—including more research—aimed at expanding the country’s position of strength in the global ingredients...
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...
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...
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...