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A new project will develop technologies and methods that can both document a food product’s path from farm to fork and help prevent plagiarism. The National Food...
Research from the Technical University of Denmark shows that it is possible to clean chicken feet using 50% less water and that cleaning water can be reused in cooling...
Mathematical models from the National Food Institute have been used to develop the recipes for a new range of fish products that contain less salt and more taste.
Danish expertise in milk production and food safety is being put to good use in a Danish development project, which aims to make African camel milk safer to drink and to...
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...
The latest research about seaweed is on the programme when researchers and industry meet at the 22nd International Seaweed Symposium on 19-24 June 2016 in Copenhagen...
Antimicrobial use in animals has decreased in 2014 due mainly to decreased consumption in the pig production. In general very little of the critically important antimicrobials...
The National Food Institute, Technical University of Denmark, is hosting Professor Lisbeth Truelstrup Hansen’s inaugural lecture on Friday 23 October 2015. Lisbeth...
In the pharmaceutical and food industries hygienic design that is well implemented and used can lead to less downtime, maintenance and cleaning, and result in both savings...
Get up-to-date basic information about what teams responsible for processes in the food industry must take into account when a process line is being built or reconstructed...
New mathematical models that predict the growth of listeria and lactic acid bacteria in different types of cottage cheese can be used by producers to determine the shelf...
The less nitrite added to processed meat, the lower the levels of potentially carcinogenic nitrosamines formed in the products. The formation of nitrosamines can be reduced...
The National Food Institute, Technical University of Denmark, is hosting professor Egon Bech Hansen’s inaugural lecture on Friday 31 October 2014. Egon Bech Hansen...
By-products from salmon production contain bioactive peptides which among other things could have a positive effect on hypertension, type 2 diabetes and oxidative stress...
Infections caused by foodborne microorganisms are an increasing public health burden. In a PhD project at the National Food Institute, Technical University of Denmark...
Denmark’s systematic and scientific strategy to combat antimicrobial resistance in food production has been on the agenda at a briefing in the U.S. Congress. At the...
The Danish food safety system bases itself on independent scientific work, which is now provided by Technical University of Denmark, explains Director of Institute Jø...
TRiMiCri is a new software tool for setting and evaluating risk-based microbiological criteria for Campylobacter in broiler meat. The software was developed at the National...
When lactic acid bacteria are used in salami production to ferment and extend the shelf life of salamis, they also help inhibit Salmonella bacteria’s ability to cause...
Quantitative methods for assessing food and estimating disease burden are significant for understanding the combined effect of hazardous and beneficial substances in food...