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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...
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...
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...
Professor and antimicrobial resistance expert Frank Møller Aarestrup from the National Food Institute, Technical University of Denmark (DTU), is among the most influential...
Of the 2,121 food samples that were tested as part of the Danish pesticide control in 2018, six of the samples, which exceeded the permitted limit were considered to...
The production of insects emits 100 times less CO2 than the production of cattle. Thus, insects are an excellent protein source for sustainable and healthy foods and...
A Nordic initiative aims to ensure a sufficient number of professionals in the Nordic countries, who can help protect the health of humans and our environment from harmful...
Food allergy not only develops after ingestion of food. What we put on our skin and in our hair can also cause allergies. The more knowledge we have about how allergies...
Foods may contain substances that can have a harmful effect on our health. The National Food Institute assesses risks that can be found in the entire ‘from farm to fork...