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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...
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...
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...
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...
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...
A number of leading international researchers, amongst others from the National Food Institute, Technical University of Denmark, recommend that fluorochemicals are only...
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...
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...
The National Food Institute, Technical University of Denmark, invites you to Susan Skanderup Falkenberg’s PhD defence on discovering and characterising novel bioactive...
The National Food Institute, Technical University of Denmark, invites you to Ellen Gerd Christensen’s PhD defence which examines whether changes in the composition...
Quantitative methods for assessing food and estimating disease burden are significant for understanding the combined effect of hazardous and beneficial substances in food...
Bisphenol A, used in plastic packaging and paper, is suspected of having health-damaging effects in humans. The National Food Institute, Technical University of Denmark...
Food products are either labelled with shelf-life “Best before ...” or ”Use by”. It is producer’s responsibility to label food products correctly...
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...
The National Food Institute, Technical University of Denmark invites to Jacob Günther Schmidt’s PhD defence on, which effects tissue damage in fish produced...
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 Paw Dalgaard’s inaugural professor lecture on Friday 22 November 2013. Paw Dalgaard will...
Contamination in packages and in package printing inks may set off on food. A new analysis concept helps printing houses document whether carton packages meet legal requirements...
New results demonstrate the challenge of using the special marine fats phospholipids for enrichment of foods. A PhD project at the National Food Institute, Technical University...
A new book by researchers at the National Food Institute, Technical University of Denmark, gives an overview of enrichment of foods with omega-3 fatty acids. A special...