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Food fraud is a widespread global problem and as such, there is a need for good methods to determine that foods are what the labels state. Researchers at the Technical...
A food product’s journey from sea or field to plate requires water. Industrial food production can utilize water in a more sustainable way by using less potable 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...
A new method for faster analysis of chemicals in paper and board food packaging materials has been developed in a PhD project at the National Food Institute, Technical...
New mathematical models that predict the growth of listeria and lactic acid bacteria in different types of cottage cheese can be used by producers to determine the shelf...
It is important to keep the number of MRSA infections at a low level. In a PhD project at the National Food Institute, Technical University of Denmark, the latest technologies...
Infections caused by foodborne microorganisms are an increasing public health burden. In a PhD project at the National Food Institute, Technical University of Denmark...
When lactic acid bacteria are used in salami production to ferment and extend the shelf life of salamis, they also help inhibit Salmonella bacteria’s ability to cause...
Danish researchers from National Food Institute, Technical University of Denmark, DTU Systems Biology and Hvidovre Hospital have demonstrated how—within the space...