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Researchers at DTU have developed a yoghurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness...
Development of future solutions for the green transition in agricultural and food systems is on the agenda at a meeting in the interdisciplinary research community START...
Claus Meyer is taking up a position as affiliated professor at DTU to assist with the ongoing research into sustainable food to ensure that it is both healthy and tasty...
Several Danish universities and companies have joined forces to create a common high-tech laboratory platform - FOODHAY. Through new research infrastructure, FOODHAY will...
Join a conference about the work of reducing the climate footprint in the agri-food industry on 8 and 9 September 2022 in Copenhagen. SEGES Innovation is the host, and...
DTU professor Charlotte Jacobsen has received the DGF Norman Medal for her many years of research into ways of preventing omega-3 fatty acids from going rancid.
East African entrepreneurs will develop projects and prototypes in collaboration with DTU students, researchers, and startups.
Researchers at the National Food Institute, Technical University of Denmark, have generated a lactic acid bacterium that efficiently secretes a food-grade preservative...
A new special topic portal showcases the many ways in which the National Food Institute works to create sustainable technological solutions in the area of food.
Researchers from the National Food Institute, Technical University of Denmark, have developed the technique and purchased the equipment that allows them to produce sustainable...