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East African entrepreneurs will develop projects and prototypes in collaboration with DTU students, researchers, and startups.
Meat from pigs, who receive a daily dose of UVB light during the month prior to slaughter, contains up to 20 times the normal level of vitamin D, according to a study from...
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...
The juice of grass contains protein, which—in its concentrated form—is a new ingredient with the potential to become an important alternative to the proteins...
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...
A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.
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