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Research from the National Food Institute, Technical University of Denmark, will make it easier, faster and cheaper to generate data on problematic substances in food.
In three new projects, the Technical University of Denmark, is helping African countries to implement whole genome sequencing and assisting the Asian region in getting...
A summer course in Denmark will give students from all over the world the opportunity to learn how the One Health concept can tackle challenges related to the health of...
The likelihood of detecting campylobacter in chicken has quadrupled with a method developed in an EU project led by researchers at the Technical University of Denmark.
In the journal Science, a DTU professor calls for someone to carry on a global surveillance of antimicrobial resistance and infectious diseases via sewage.
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 of...
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 be...
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 for...
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...
The Food and Agriculture Organization of the United Nations has designated the National Food Institute, Technical University of Denmark (DTU) as a new reference centre...
According to figures from the EU, antimicrobial resistance kills 25,000 Europeans annually. The WHO considers antimicrobial resistance to be one of the biggest threats...
By exploring both the beneficial and the harmful health-related properties in foods, consumers and authorities become better equipped to predict the health effects of individual...
The National Food Institute, Technical University of Denmark, prevents disease and promotes health, develops new and better food products for a growing population, and...
The occurrence of antimicrobial resistance in food-producing animals and meat in Denmark is relatively stable, according to the annual DANMAP report.