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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 and...
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...
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...
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 disease...