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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...
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...
Mussles that are too small to sell as food for humans are turned into sustainable, organic animal feed in a project at the National Food Institute, Technical University...
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...