News from the National Food Institute

22 NOV

Antibiotic resistance in animals and meat is generally stable

The occurrence of antibiotic resistance in bacteria from food-producing animals and meat in Denmark was stable or decreasing in 2021. However, a few notable findings of...

Food safety
08 NOV

Presentations from the conference: Healthy, Safe, and Sustainable Foods of the...

300 researchers, students, food businesses and industry organizations were gathered for the conference Healthy, Safe and Sustainable foods of the future on 13 October 2022...

Nutrition and dietary habits
02 NOV

Students earn bronze in competition on future food

The development of a healthy, sustainable to-go snack based on fava beans has rewarded students from the DTU with a bronze award in the final of the European competition...

Food production Nutrition and dietary habits
01 NOV

Come to a seminar on antimicrobial use and resistance

See what the day has to offer when Statens Serum Institute and the National Food Institute, Technical University of Denmark, hold a seminar on antimicrobial use and resistance...

Food safety
Lactococcus lactis. Foto: Ramona Valentina Mateiu
20 OCT

The impact of lactic acid bacteria on flavor in cheese production

Taste & flavour, upcycling and sustainable processing was on the agenda at the Digital Uni Food Day 2022 organized by Food & Bio Cluster Denmark 30 August 2022. Several...

Food technology
Bakterier på agarplade
12 OCT

Researchers build a 'Wikipedia’ for resistant bacteria

According to the WHO, antibiotic resistance is one of the biggest threats to public health. DTU researchers have created a new tool in the fight against resistant bacteria...

Food safety
30 SEP

Startup food businesses: Join a Future Food Fair

Do you have a startup food business? Then you are invited to participate with a stand at the DTU National Food Institute's conference on Healthy, Safe and Sustainable food...

Food technology
20 SEP

Join the conference Healthy, Safe, and Sustainable Foods of the Future

The programme is now ready for the conference on Healthy, Safe and Sustainable foods of the future that DTU National Food Institute is organizing 13 October 2022. Join...

Food, fish and agriculture
Yoghurt på ske
15 SEP

New lactic acid bacteria create natural sweetness in yogurt

Researchers at DTU have developed a yoghurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness...

Food technology Food production
08 SEP

Join the conference: Risk Assessments and their Significance

The programme is now ready for the conference on risk assessments and their significance the 23 September 2022. The conference is organized by the DTU National Food Institute...

Food, fish and agriculture Food safety