News about the institute

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2022
DK: Immunofarvet snit af rotte testikkel. Foto: DTU Fødevareinstituttet | EN: Immunostained section of rat testicle. Photo: National Food Institute, Technical University of Denmark
23 NOV

Associate professor at the DTU National Food Institute is awarded DTU’s PhD supervisor...

Associate Professor and Head of Research Group Terje Svingen from the DTU National Food Institute has been awarded PhD supervisor of the year 2022 at DTU. The prize was...

Plantebaseret varm ret. Foto: Colourbox.dk
10 NOV

Cooperation platform within the development of plant-based foods

Plant2food is a new collaborative platform, DTU National Food Institute is part of, where researchers and companies will collaborate in exploring complex challenges within...

30 SEP

Startup food businesses: Join a Future Food Fair

Do you have a startup food business? Then you are invited to participate with a stand at the DTU National Food Institute's conference on Healthy, Safe and Sustainable food...

Food technology
20 SEP

Join the conference Healthy, Safe, and Sustainable Foods of the Future

The programme is now ready for the conference on Healthy, Safe and Sustainable foods of the future that DTU National Food Institute is organizing 13 October 2022. Join...

Food, fish and agriculture
08 SEP

Join the conference: Risk Assessments and their Significance

The programme is now ready for the conference on risk assessments and their significance the 23 September 2022. The conference is organized by the DTU National Food Institute...

Food, fish and agriculture Food safety
Fermentor / Foto: Mikal Schlosser
01 JUN

Sustainable foods of tomorrow must provide culinary experiences

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...

Food, fish and agriculture Food technology Food production
DK: Fiskeolieemulsion. Foto: DTU Fødevareinstituttet | UK: Fish oil emulsion. Photo: National Food Institute.
02 MAY

Award to DTU-researcher for slowing rancidity in food

DTU-professor Charlotte Jacobsen has received the AOCS Fellow Award for her research in slowing down the rancidity of omega-3 fatty acids in foods.

Photo: Colourbox.com
08 APR

Presentations about how novel food gets approved

On 24 March, 45 people from companies and other interested parties were gathered to a theme day on novel food where they learned about when a new food is novel food, how...

Food, fish and agriculture
Photo: Colourbox.com
10 MAR

Join us for a theme day on novel food

Clarification of novel food status and possibly an EU approval is necessary in the development of new and innovative foods. A theme day on novel food on 24 March 2022 offers...

Food, fish and agriculture
Grønt proteinpulver fra lucerne. Foto: DTU Fødevareinstituttet
01 FEB

Conference on reducing the climate footprint

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...

Food, fish and agriculture Food production Food technology