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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...
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.
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...
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...
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...
On 9 February, DTU and the University of Copenhagen are launching a joint Master of Sustainable and Safe Food Production. The courses can also be taken individually. Deadline...
DTU National Food Institute now has a flatter structure, a deputy head, and in addition to the Institute Secretariat and the Service Unit an Academic Secretariat to support...
A young DTU researcher has received another prize for research into the interplay between diet, gut bacteria and health with a focus on young children.
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.
A newly published handbook contains the latest knowledge on ways to extract, produce and protect health-promoting omega-3 fatty acids. The book was edited by researchers...