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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.
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...
Get up-to-date basic information about what teams responsible for processes in the food industry must take into account when a process line is being built or reconstructed...
The National Food Institute, Technical University of Denmark, invites you to Johan Alftrén’s PhD defence on development of methods to produce alternative fuels...
A biotechnology student in his third semester has decided to create sustainable beer production that may become an interdisciplinary project for the entire DTU in the long...