Highlights from the first half of 2026 at DTU National Food Institute
In the first half of 2026, the DTU National Food Institute has provided advice and conducted research that promote health, prevent disease, and create new, more sustainable technological solutions. Looking back at some highlights from the first half of the year, we wish everyone a wonderful summer!
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Postdoctoral researcher Emil Gundersen in the algae laboratory at the DTU National Food Institute. Photo and Highlights video: Vibeke Johannessen
Friday 03 July 2026
Vibeke Johannessen
The DTU National Food Institute has delivered advice and research that promote health, prevent disease, and create new, more sustainable technological solutions in the first six months of 2026. Check out the highlights:
Danes’ dietary habits are out of step with the Danish Official Dietary Guidelines
A new national dietary survey from the DTU National Food Institute paints an overall picture of the Danish diet: fruit, vegetables and legumes make up too little. Meat, sweets, snacks and soft drinks make up too much. And even where things look best – whole grains and fish – only a minority comply with the recommendations. Read the news
How do you detect an outbreak, or identify a pathogen, from genomic data?
This summer, the DTU National Food Institute offers two specialised courses that give researchers, PhD students and professionals hands-on experience with sequencing and analysis of microbial genomes, methods widely used in outbreak detection, diagnostics and antimicrobial resistance monitoring. Read the news
Guide to improve the detection of mineral oil contamination hidden in food
Petroleum-derived chemicals related to fuels and lubricants can sometimes be found in food causing health concerns because some of these compounds may damage DNA and increase the risk of cancer. A recent guide from, among others, the DTU National Food Institute provides new recommendations for testing these chemicals. Read the news
Antibiotic resistance can vary depending on where the bacteria live
Antibiotic susceptibility in resistant bacteria is not static. New research shows that bacteria harbouring resistance genes may respond differently to antibiotics if they are tested under conditions other than those used in standard laboratory assays. This may affect how well an antibiotic treatment works. Read the news
A bacterium from bumblebees can produce vitamin B2 in soya drinks
Researchers at DTU have developed a new method that can reduce the time needed to find new bacteria for fermentation. They have identified a bacterium that can be used both for acidification and to increase the vitamin B2 content of soya drinks. Read the news
More than one in three young people drink energy drinks, and many risk sleep disturbances
Sales of energy drinks have risen significantly in recent years, and many young people drink so much that it can disrupt their sleep, according to a new study from the DTU National Food Institute. Read the news
New research uncovers hidden risks of chemical mixtures
The EU-funded project, PANORAMIX, coordinated by the DTU National Food Institute indicates that mixtures of man-made chemicals present in human blood or breast milk may affect reproductive health and child development - even when individual substances are within accepted safety levels. Read the news
New lactic acid bacteria for plant-based yoghurt alternatives
Researchers at DTU have found that a particular type of lactic acid bacteria displays considerable potential for producing plant-based yoghurt alternatives. The bacteria can inhibit potentially harmful bacteria and break down sugars that cause stomach discomfort. Read the news
Fatty meat dominates the Danish diet
Danes eat more meat than recommended in the Official Dietary Guidelines, and fatty meat makes up the largest proportion. However, those who most often choose lean meat types are better at following the guidelines. This is shown in a new study from the DTU National Food Institute on how Danes’ choice of meat types and fat content relates to overall diet quality. Read the news
New interface improves access to the Danish Food Composition Database
DTU National Food Institute has launched an updated interface for the Danish Food Composition Database, making it easier to search, compare and export nutrient data for more than 1,400 foods.
New Danish WHO Collaborating Centre to evaluate the health impacts of foods and dietary patterns
The DTU National Food Institute has been designated by WHO to host a new collaborating centre under the name “WHO Collaborating Centre for Risks and Benefits of Foods and Diets”. The designation will strengthen WHO’s work to prevent disease and promote health through improved knowledge of the risks and benefits associated with foods and dietary patterns. Read the news
DTU National Food Institute Professor awarded the Knight's Cross
Professor Peter Ruhdal Jensen from the DTU National Food Institute has been appointed Knight of the Order of the Dannebrog in recognition of his long-standing and influential contributions to microbiology, food technology and the development of sustainable food systems. Read the news
Trio honoured for innovative teaching
Three DTU lecturers have received an award from the Novo Nordisk Foundation for integrating biotechnology, microbiology, electronics, programming and design – an approach that students are really enthusiastic about. Read the news
Long-standing international partner awarded an honorary doctorate at DTU
The DTU National Food Institute has nominated Professor Michiel Kleerebezem from Wageningen University & Research for an honorary doctorate at DTU. He was awarded the distinction at the DTU Commemoration last week in recognition of his internationally leading research and his long-standing collaboration with the institute. Read the news
20 years of coordinated action against antimicrobial resistance
For two decades, the EU Reference Laboratory for Antimicrobial Resistance at the DTU National Food Institute has contributed to a shared European foundation for generating comparable antimicrobial resistance data across countries. The anniversary was celebrated at the annual network meeting at DTU earlier this month. Read the news
DTU National Food Institute wishes a wonderful summer!
