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Heat-treatment of cow’s milk proteins for use in infant formula reduces the proteins’ ability to induce an allergic reaction without altering their ability...
Two students created an ice cream made from seaweed, berries and fruit from Scandinavia and won a competition regarding innovative and sustainable foods
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...
Quantitative methods for assessing food and estimating disease burden are significant for understanding the combined effect of hazardous and beneficial substances in food...
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...