The DTU National Food Institute has delivered advice and research that promote health, prevent disease, and create new, more sustainable technological solutions in the first six months of 2025. Check out the highlights:
Researchers see potential in cultivation of a special microalga
The microalga Nannochloropsis oceanica holds potential as a valuable source of sustainably produced nutrients such as protein, omega-3 fatty acids, and vitamin K2. A new study shows that cultivation conditions, particularly temperature and light, play a significant role in the yield. Read more
Feed additives can reduce campylobacter in free-range broilers
New research has yielded promising results in the fight against campylobacter in free-range chicken flocks. Trials demonstrate that adding biochar to chicken feed can reduce campylobacter in chickens by up to 80%. This could potentially lead to fewer foodborne illnesses among humans. Read more
Scientists warn of increased mpox transmission
International researchers, including from DTU National Food Institute, warn that the ongoing mpox outbreak in the Democratic Republic of the Congo (DRC) has the potential to spread across borders more rapidly. The mpox virus has mutated, and the new variant, clade 1b, has become more infectious. Read more
Five years of monitoring show low risk from pesticides in food
Danish-produced fruit and vegetables contain fewer pesticide residues than imported ones, and in general, pesticide residues in fruit and vegetables on the Danish market pose a negligible health risk when consuming a varied diet. This is shown by the collection of monitoring data from 2018-2022 and a risk assessment of the total exposure in a new report. Read more
New studies can help the industry create new products
– For example, one study focuses on research that could change the way the food industry produces yoghurt, making it both cheaper and more sustainable. Read more
– Another study examines how lactic acid bacteria can improve plant-based dairy alternatives. Read more
AI predicts bacterial resistance to cleaning agents
A group of researchers, including scientists from the DTU National Food Institute, have developed a method that, with the help of artificial intelligence and DNA decoding, can predict how well disease-causing bacteria such as Listeria tolerate disinfectants. This research may become a valuable weapon in the fight against harmful bacteria in the food industry. Read more
New Deputy Director at DTU National Food Institute
Martin Iain Bahl has been appointed as new Deputy Director at the DTU National Food Institute. He joins from a senior scientist position at Novonesis and brings extensive experience from his previous work at the DTU National Food Institute. Read more
DTU Professor receives Award from the International Society of Fats
Professor Charlotte Jacobsen from the National Food Institute at DTU has received the ISF Award 2025 for her research on new sources of omega-3 fatty acids and for preventing rancidity in foods. Read more
Have a wonderful summer!
