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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...
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 effects...
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...
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.
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...