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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...
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...
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...
New technology from DTU can convert milk sugar (lactose) in dairy by-products into alcohol. The newly established company behind the technology has received start-up capital...
Grass protein can help to feed the world's growing population - and can be manufactured in a financially viable and sustainable way.
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...
Professor Peter Ruhdal Jensen from the National Food Institute gives the presentation "From Waste to Resource" at a masterclass held by the Danish Food Cluster at the Technical...
A container that provides optimum conditions for storing fruit and vegetables so they stay fresh for much longer has won first prize in a competition at DTU. The National...
With 14 per cent of the global market and a revenue of up to DKK 35 billion (EUR 470 million), the Danish ingredients industry has relatively unnoticed developed into a...
Commercially produced microalgae could become a sustainable fish feed ingredient, a project from the National Food Institute, Technical University of Denmark, has shown...