News from the National Food Institute

03 FEB

New methods to reduce campylobacter on chicken meat

Researchers and businesses will use a GUDP grant to develop new ways to prevent campylobacter bacteria from ending up on chicken meat and to ensure that fewer consumers...

Food, fish and agriculture Food quality Food production Food safety

24 FEB

Online award ceremony for research into oxidation of fatty acids

Go online on March 4 and hear Professor Charlotte Jacobsen talk about and receive an award for her research into ways of preventing fatty acids in food and consumer products...

Food, fish and agriculture Food technology Food quality

12 FEB

PhD defence on the feeling of satisfaction when eating food

National Food Institute invites you to Barbara Vad Andersen’s PhD defence on consumers' sense of satisfaction when eating food. The defence will take place on Friday, 27...

Food, fish and agriculture Food quality

06 NOV

Less nitrite in meat products reduces the levels of nitrosamines

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...

Food, fish and agriculture Food safety Food quality Food production

25 SEP

Research to boost growth in ingredients

The National Ingredient Center, NIC, will help to create new growth in food ingredients. The NIC has been established by a number of partner companies, universities, industry...

Food quality Food production

04 SEP

Salmon contain health-promoting bioactive peptides

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...

Food safety Health-promoting compounds Enzymes and proteins Fish and shellfish Food quality Food production

27 AUG

Leading scientists call for a stop to non-essential use of fluorochemicals

A number of leading international researchers, amongst others from the National Food Institute, Technical University of Denmark, recommend that fluorochemicals are only...

Food quality Food safety Health and diseases

07 AUG

National Food Institute researcher reelected to EFSA panel top post

Senior researcher Alicja Mortensen at the National Food Institute, Technical University of Denmark has been reelected as chairman of the Panel on Food Additives and Nutrient...

Food quality Food safety

28 MAY

New tool for evaluation of microbiological criteria for Campylobacter in broiler...

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...

Biotechnology and biochemistry Bacteria and microorganisms Food, fish and agriculture Food safety Nutrition and dietary habits Food quality Food production Livestock diseases Production animals Health and diseases Computer calculations

19 MAY

PhD defence on bioactive peptides

The National Food Institute, Technical University of Denmark, invites you to Susan Skanderup Falkenberg’s PhD defence on discovering and characterising novel bioactive...

Health-promoting compounds Nutrition and dietary habits Food quality Fish and shellfish