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By exploring both the beneficial and the harmful health-related properties in foods, consumers and authorities become better equipped to predict the health effects of individual...
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.
The following are merely examples of some of DTU's research in life science.
Computer models developed at the National Food Institute, Technical University of Denmark, can predict many of the harmful effects caused by different chemical substances...
If your trousers are feeling a little too tight post-Christmas and a weight-loss supplement seems tempting in an attempt to shed the extra weight, researchers from the...
In order to protect people from chemicals’ harmful effects it is not sufficient to carry out risk assessments one by one of the chemicals people are exposed to every...
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...
Campylobacter is the foodborne bacteria that contributes most to the burden of disease in Denmark. This is the finding of a study from the National Food Institute, Technical...
The National Food Institute, Technical University of Denmark, invites you to Nina Bjerre Østergaard’s PhD defence on new tools for risk assessment and dairy...
It is difficult and expensive to collect the type of data on which food producers and public authorities base their risk assessment of foods. A PhD project at the National...
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...
The National Food Institute, Technical University of Denmark invites to Mette Stenby Andresen’s PhD defence on a new mathematical model for optimizing industrial...