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Researchers at the Technical University of Denmark have found a way to transform milk sugar in dairy by-products into a sugar syrup, which is six times as sweet as the...
Researchers at DTU have identified lactic acid bacteria from Danish plants, which can be used to make a 100% vegan yogurt alternative with just three ingredients.
With a new portable device, it is possible to detect salmonella, campylobacter, and avian influenza in poultry and food production in less than one hour.
A research project headed by the National Food Institute, Technical University of Denmark, aims to develop a sour milk product that can prevent diarrhea in calves. This...
The following are merely examples of some of DTU's research in life science.
New technology from DTU can convert milk sugar (lactose) in dairy by-products into alcohol. The newly established company behind the technology has received start-up capital...
With 14 per cent of the global market and a revenue of up to DKK 35 billion (EUR 470 million), the Danish ingredients industry has relatively unnoticed developed into a...
Robust data on both antimicrobial use and resistance is a crucial weapon in the fight against resistant bacteria. In Denmark this realization led to the establishment of...
Antimicrobial use in animals has decreased in 2014 due mainly to decreased consumption in the pig production. In general very little of the critically important antimicrobials...
The National Food Institute, Technical University of Denmark, is hosting Professor Lisbeth Truelstrup Hansen’s inaugural lecture on Friday 23 October 2015. Lisbeth...
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...
Infections caused by foodborne microorganisms are an increasing public health burden. In a PhD project at the National Food Institute, Technical University of Denmark...
Denmark’s systematic and scientific strategy to combat antimicrobial resistance in food production has been on the agenda at a briefing in the U.S. Congress. At the...
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...
When lactic acid bacteria are used in salami production to ferment and extend the shelf life of salamis, they also help inhibit Salmonella bacteria’s ability to cause...
Quantitative methods for assessing food and estimating disease burden are significant for understanding the combined effect of hazardous and beneficial substances in food...