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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 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...
For five years, the DTU Centre for Hygienic Design has helped to ensure that the food industry’s equipment can be cleaned in a way that supports Denmark's very high level...
A new course will enable students at the Technical University of Denmark to extract extra value from the food industry's by-products by creating new, sustainable ingredients...
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...
Come to an inaugural lecture and learn how better utilization of marine resources can help to feed the world’s population.
LED lamps that give pigs an extra dose of vitamin D are being designed with the aim of reducing mortality in piglets and increasing welfare in sows during pregnancy...
The National Food Institute, Technical University of Denmark, is hosting Professor Ioannis S. Chronakis’ inaugural lecture on Friday 5 May 2017. Ioannis S. Chronakis...
Robust data on both antimicrobial use and resistance is a crucial weapon in the fight against resistant bacteria. In Denmark this realization led to the establishment of...