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In order to be able to produce enough food for the growing world population in the future, the National food Institute is exploring the great potential in utilizing aquatic...
Foods fortified with vitamin D have proved to be effective in avoiding vitamin D deficiency among Danish and Pakistani women during winter, according to a study from the...
A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.
A new special topic portal showcases the National Food Institute’s research within the area of risk-benefit assessments of food’s beneficial and harmful health...
The following are merely examples of some of DTU's research in life science.
The latest knowledge about microbial ingredients will be presented at the first international conference on the subject, which takes place in Copenhagen from 2-4 May 2018...
Chr. Hansen and the National Food Institute, Technical University of Denmark are joining forces to find a way to encapsulate health-promoting bacteria. The goal of the...
Come to an inaugural lecture and learn how better utilization of marine resources can help to feed the world’s population.
With 14 per cent of the global market and a revenue of up to DKK 35 billion (EUR 470 million), the Danish ingredients industry has relatively unnoticed developed into a...
Commercially produced microalgae could become a sustainable fish feed ingredient, a project from the National Food Institute, Technical University of Denmark, has shown...
Lactic acid bacteria (LAB) provide many dairy products with the right taste, consistency and shelf life. In a new project, aroma producing LAB will be used to improve the...
Bladderwrack seaweed from Danish waters contains antioxidants, which can effectively prevent fatty acids from becoming rancid in a number of products. This is the finding...
Some of the business people, who are gathered from all corners of the world at an international symposium on seaweed in Copenhagen, will be able to travel home with a business...
Danish companies aim to extract and sell more of the valuable compounds in seaweed and the National Food Institute, Technical University of Denmark, is going to help the...
The latest research about seaweed is on the programme when researchers and industry meet at the 22nd International Seaweed Symposium on 19-24 June 2016 in Copenhagen...
Six out of ten Danes take a dietary supplement even though the majority has an adequate intake of most vitamins and minerals from their diet alone. For many the use of...
Participate in the 4th International Vitamin Conference. Speakers from Denmark, USA, Australia, India, Ireland and United Kingdom among other countries present the latest...
Certain genetic variations increase the risk of having a lower level of vitamin D. This is the finding of a PhD project from the National Food Institute, Technical University...
Knowledge about the vitamin D level of a population is important in order to assess the proportion that is vitamin D deficient or is at risk of becoming deficient, and...
A young researcher from the National Food Institute, Technical University of Denmark, has received an award for his research into technologies to prevent oxidation of omega...
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