News from the National Food Institute

SELECT INTERVAL
RSS
2019
31 OCT

Seaweed and micro algae on the menu

In order to be able to produce enough food for the growing world population in the future, the National food Institute is exploring the great potential in utilizing aquatic...

Food, fish and agriculture Food technology Health-promoting compounds Innovation and product development
17 OCT

The golden opportunity of beer for increased sustainability

DTU Brewery brews beer in new ways for the benefit of the environment, and—among other things—has examined how you can skip the malting process by adding enzymes and thus...

Food, fish and agriculture Enzymes and proteins Food technology Innovation and product development
20 JUN

Caffeic acid can slow down oxidation of fish oil in foods

New knowledge from the National Food Institute, Technical University of Denmark, can make it easier to add fish oil to fatty foods without them quickly going rancid...

Food, fish and agriculture Food production Food technology
05 JUN

Better utilization of the seafood industry’s side-streams

A European research project headed by the National Food Institute, Technical University of Denmark, aims to develop technological solutions that can turn the seafood...

Food, fish and agriculture Food production Food technology
20 MAY

Chickpea cooking water recycled to make a vegan dessert

A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.

Food production Health-promoting compounds Innovation and product development Food technology
03 MAY

Research is important for maintaining Denmark’s position in the ingredients market

The Danish government has invested in initiatives—including more research—aimed at expanding the country’s position of strength in the global ingredients market. The...

Food, fish and agriculture Food technology Food production
15 MAR

From seaweed to proteins

Food researchers have invented methods for extracting proteins from seaweed. One of them is now being tested in a pilot plant at ingredient producer CP Kelco .

Enzymes and proteins Biotechnology and biochemistry Food technology
14 FEB

Students awarded prize for vegan do-it-yourself cheese

Four master students at the Technical University of Denmark have once again won a prize for their do-it-yourself product, which transforms chickpea brine into a vegan...

Food, fish and agriculture Food technology Food production
28 JAN

Hygienic design testing helps ensure a high level of food safety

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...

Food, fish and agriculture Food production Food technology
23 JAN

Come to a seminar on sustainable ingredients

Come to a seminar on 8 April and hear how research into sustainable ingredients from the Technical University of Denmark is helping to increase Denmark’s position of...

Food, fish and agriculture Food technology Food production
2018
28 NOV

Students to make ingredients from new biomasses and by-products

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...

Food, fish and agriculture Food production Food technology
06 SEP

Turning crabs from a pest into a tasty soup

A soup made with invasive crabs has won first place in an innovation competition at DTU, which the National Food Institute, Technical University of Denmark, has been...

Food, fish and agriculture Food production Food technology
18 JUL

Surplus mussles turned into sustainable feed

Mussles that are too small to sell as food for humans are turned into sustainable, organic animal feed in a project at the National Food Institute, Technical University...

Food, fish and agriculture Fish and shellfish Food technology
27 FEB

Conference with a focus on microbial 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...

Food, fish and agriculture Food production Food technology Health-promoting compounds
08 FEB

Tomorrow’s alcohol can be made from surplus milk sugar

New technology from DTU can convert milk sugar (lactose) in dairy by-products into alcohol. The newly established company behind the technology has received start-up...

Bacteria and microorganisms Food, fish and agriculture Food technology Food production
25 JAN

Green idea aims to make people eat grass

Grass protein can help to feed the world's growing population - and can be manufactured in a financially viable and sustainable way.

Food, fish and agriculture Food production Food technology
15 JAN

Good bacteria last longer with a sugar coating

Chr. Hansen and the National Food Institute, Technical University of Denmark are joining forces to find a way to encapsulate health-promoting bacteria. The goal of the...

Food, fish and agriculture Food production Food technology Health-promoting compounds
10 JAN

Masterclass on sustainability in food production

Professor Peter Ruhdal Jensen from the National Food Institute gives the presentation "From Waste to Resource" at a masterclass held by the Danish Food Cluster at the...

Food, fish and agriculture Food production Food technology
2017
23 OCT

New idea to keep fruit and vegetables out of the waste bin

A container that provides optimum conditions for storing fruit and vegetables so they stay fresh for much longer has won first prize in a competition at DTU. The National...

Food, fish and agriculture Food production Food technology
07 APR

Ingredients—a quiet success story

With 14 per cent of the global market and a revenue of up to DKK 35 billion (EUR 470 million), the Danish ingredients industry has relatively unnoticed developed into a...

Food, fish and agriculture Food production Food technology Health-promoting compounds Bacteria and microorganisms Enzymes and proteins
28 MAR

Microalgae have great potential as fish feed ingredient

Commercially produced microalgae could become a sustainable fish feed ingredient, a project from the National Food Institute, Technical University of Denmark, has shown...

Food, fish and agriculture Food production Food technology Health-promoting compounds
05 JAN

Improved lactic acid bacteria will result in better tasting cheeses and more efficient...

Lactic acid bacteria (LAB) provide many dairy products with the right taste, consistency and shelf life. In a new project, aroma producing LAB will be used to improve the...

Health-promoting compounds Food technology Food, fish and agriculture
2016
06 DEC

Making a profit from brewery waste streams

Breweries can secure further earnings with a newly developed compact filter, which gently and economically extracts fiber, protein, sugar, antioxidants and vitamins from...

Food, fish and agriculture Food production Food technology
18 OCT

Is it really vanilla?

Whether vanilla has been grown in nature or has been synthetically produced can be revealed with the help of an analytical method developed at the National Food Institute...

Food, fish and agriculture Food technology
07 SEP

Antioxidants in bladderwrack seaweed can make foods taste better

Bladderwrack seaweed from Danish waters contains antioxidants, which can effectively prevent fatty acids from becoming rancid in a number of products. This is the finding...

Food, fish and agriculture Food technology Health-promoting compounds
26 APR

New extraction methods to reduce seaweed industry waste

Danish companies aim to extract and sell more of the valuable compounds in seaweed and the National Food Institute, Technical University of Denmark, is going to help...

Food, fish and agriculture Food production Food technology Health-promoting compounds
2015
05 MAR

Course in inspection of food and biotech processes

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...

Food production Food safety Food technology Biotechnology and biochemistry
2014
02 DEC

Aircraft fuels must be sustainable in the future

In the near future car traffic will be able to run on electricity but air traffic remains dependent on liquid fuel. The National Food Institute, Technical University of...

Environment and pollution Bioenergy Health and diseases Food production Food technology
02 DEC

PhD defence on process calculations in the food industry

The National Food Institute, Technical University of Denmark, invites you to Martin Gram Christensen’s PhD defence on the development of simple calculation tools for the...

Food technology Food production
31 JUL

Students swap summer holidays for beer brewing summer school

While the warm summer is an invitation to laze in the sun with a cold beer 30 students have instead gone to school for three weeks to brew the beer themselves. At the...

Food technology Food production
29 APR

Environmentally sustainable fuels from waste materials from food production

Petroleum-based fuels and chemicals contribute to the production of greenhouse gases and are a limited resource. In a PhD project at the National Food Institute, Technical...

Biotechnology and biochemistry Bioenergy Biological systems Energy Climate change Food, fish and agriculture Food technology
02 APR

PhD defence on the topic of alternative fuel production

The National Food Institute, Technical University of Denmark, invites you to Johan Alftrén’s PhD defence on development of methods to produce alternative fuels. The defence...

Biotechnology and biochemistry Bioenergy Food production Food technology
30 JAN

An alternative to phthalates is on its way

The harmful phthalates, which have been used as softeners in e.g. plastic toys and food packaging, will possibly be replaced by a plastic softener produced from sunflower...

Food safety Food technology Health and diseases
2013
09 DEC

Support to analyse chemical compounds’ harmful effects in humans

The new biotech company Saxocon offers companies direct access to the high-quality knowledge of researchers at the National Food Institute, Technical University of Denmark...

Food quality Food safety Food technology Biotechnology and biochemistry Health and diseases Food, fish and agriculture Computer calculations
06 NOV

Improved baking processes via mathematic modelling

A new pilot oven has been especially built to mimic baking processes in the bakery industry. The oven was built as part of a PhD project at the National Food Institute...

Food quality Food technology Food, fish and agriculture Food production Mathematical modelling
02 AUG

PhD Defence on the optimisation of industrial baking processes

The National Food Institute, Technical University of Denmark invites to Mette Stenby Andresen’s PhD defence on a new mathematical model for optimizing industrial baking...

Food technology Food, fish and agriculture Food production Mathematical modelling
20 FEB

PhD defence on food enrichment

The National Food Institute invites to Henna Lu Fung Sieng’s PhD defence on the applicability of marine phospholipids intended for food enrichment. The defence takes place...

Nutrition and dietary habits Food safety Health-promoting compounds Food, fish and agriculture Food technology Health and diseases
2012
19 DEC

Mass spectrometer reveals arsenic and nanoparticles in food

New mass spectrometer in the Technical University of Denmark (DTU)-National Food Institute will support research in relation to the EU Commission's standards for arsenic...

Food safety Food technology
28 SEP

Invitation for symposium on omega-3 in food and feed

On 14-15 November, a symposium will focus on production, application and nutritional aspects of novel sources of omega-3 fatty acids. The symposium is organised by the...

Food quality Food technology Nutrition and dietary habits
19 SEP

More ESBL bacteria in chicken meat

Nearly half of the samples from chicken meat imported into Denmark contain ESBL bacteria and for the first time the level is almost as high in Danish chicken meat. By...

Food technology
17 SEP

PhD defence on biological alternatives to medication of fish

The National Food Institute invites to Dominika Alicja Przybylska’s PhD defence on the development of models for investigating biological alternatives to medication that...

Food technology
01 AUG

New research reveals the taste of fish

Geosmin and 2-methylisoborneol occur naturally in lakes and watercourses, but excessive concentrations of these two substances can give fish a "muddy" taste. Researchers...

Food technology Food quality
04 JUL

Presentations from the seminar on health claims

On June 26th The National Food Institute, Technical University of Denmark, and EFSA, the European Food Safety Authority, hosted a seminar on health claims. The seminar...

Food quality Food technology Nutrition and dietary habits
14 JUN

Potatoes extend shelf-life of fish

A group of researchers from the National Food Institute, Technical University of Denmark have extracted a group of substances from potato peelings that prevent the development...

Food quality Food technology
01 JUN

Invitation to seminar on health claims

The National Food Institute, Technical University of Denmark, and EFSA, the European Food Safety Authority, invite you to a seminar on health claims being held on 26 June...

Nutrition and dietary habits Food quality Food technology
31 MAY

PhD defence on improving performance in fish supply chains

The National Food Institute, Technical University of Denmark invites to Maria Randrup Rasmussen’s PhD defence on how the performance in fish supply chains can be improved...

Nutrition and dietary habits Food technology
23 APR

Conference: Competitiveness for the Danish food sector

inSPIRe – a platform for research-based innovation and problem-solving in the food industry – hereby invites you to attend the conference: ‘Competitiveness for the Danish...

Food technology
30 MAR

Ultraviolet B light boosts vitamin D content in plants

Plants treated with ultraviolet B (UVB) light have a higher vitamin D content and therefore have the potential to become a new source of vitamin D throughout the year...

Food technology Nutrition and dietary habits
2010
12 FEB

Press release: Certain antioxidants may reduce acrylamide in food

Tests with rosemary and the flavonoids epicatechin and epigallocatechin gallate show that the addition of these antioxidants may reduce the formation of acrylamide in foods...

Food technology Food safety
05 JAN

A DTU brewery?!

A biotechnology student in his third semester has decided to create sustainable beer production that may become an interdisciplinary project for the entire DTU in the...

Food production Food safety Food technology Enzymes and proteins Fermentation

Subscribe


News from the National Food Institute

https://www.food.dtu.dk/english/news?approved=377b782b-bc88-4fcc-aa84-741dac5f59c8&at=%7B559A7F23-40D3-470C-8825-436C20C291CF%7D.%7B701BF22C-CFF9-4451-B056-F542398575B2%7D.%7B6088AC46-E499-4A08-9F8D-1E82E597AF81%7D&descending=True&fr=1&mr=100&qt=TaggedItemSearch&sorton=DisplayDate&td=17-11-2019
12 DECEMBER 2019