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An online tool developed at the Technical University of Denmark can assess the risk of a mixture effect occurring when people are exposed simultaneously to several chemicals...
Researchers at DTU have identified lactic acid bacteria from Danish plants, which can be used to make a 100% vegan ‘yogurt’ with just three ingredients.
With a new portable device, it is possible to detect salmonella, campylobacter, and avian influenza in poultry and food production in less than one hour.
The UN has published a set of guiding principles for the composition of a diet that is both healthy and sustainable. The National Food Institute, Technical University...
To make it possible to feed the growing world population, rethinking the food industry’s production processes is imperative. The National Food Institute helps the industry...
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 DTU is providing a first insight into how knowledge about patients' gut bacteria can be used to reduce the side effects of stem cell transplantation.
In order to achieve the UN’s Sustainable Development Goals, we should utilize the ocean’s resources and create nutritional foods from the seafood industry’s side-streams...
The world got its first commercial vaccine against Ebola in November 2019. The National Food Institute, Technical University of Denmark (DTU), has played a part in assessing...
Professor and antimicrobial resistance expert Frank Møller Aarestrup from the National Food Institute, Technical University of Denmark (DTU), is among the most influential...