News from the National Food Institute

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2019
05 DEC

Nano-designed ingredients with improved properties

The National Food Institute uses carbohydrates, proteins, and lipids to develop natural so-called nano-microstructured ingredients, which the food industry can use to...

Food, fish and agriculture Food technology Food production
04 DEC

Good compliance with pesticide rules in the Danish food supply

Of the 2,121 food samples that were tested as part of the Danish pesticide control in 2018, six of the samples, which exceeded the permitted limit were considered to...

Food, fish and agriculture Food safety
03 DEC

Cell factories produce milk protein without the use of a cow

Take a residual product from the food industry and instead of discarding it, look at it as a side stream and use it to develop a new food. The National Food Institute...

Food, fish and agriculture Food technology Food production
02 DEC

The hunt for nature’s own additives

In general, aromas, emulsifiers, and preservatives do not make up a large part of our foods. However, they make a big difference for their taste, texture, and shelf life...

Food, fish and agriculture Food production Food technology
29 NOV

Insects’ safe journey to the dinner table

The production of insects emits 100 times less CO2 than the production of cattle. Thus, insects are an excellent protein source for sustainable and healthy foods and...

Food, fish and agriculture Food safety Food production
28 NOV

Enough professionals to assess the toxicity of chemicals

A Nordic initiative aims to ensure a sufficient number of professionals in the Nordic countries, who can help protect the health of humans and our environment from harmful...

Food, fish and agriculture Food safety Health and diseases
27 NOV

From idea to product – make your own foods

Do you have an idea for an innovative food that you want to get market-ready? The Ecotrophelia course at DTU, which takes place in the evenings during the spring semester...

Food, fish and agriculture Food production Food technology
26 NOV

Food allergy may develop through the skin

Food allergy not only develops after ingestion of food. What we put on our skin and in our hair can also cause allergies. The more knowledge we have about how allergies...

Food, fish and agriculture Food safety Health and diseases
25 NOV

Foods we can trust

Foods may contain substances that can have a harmful effect on our health. The National Food Institute assesses risks that can be found in the entire ‘from farm to fork...

Food, fish and agriculture Food safety
21 NOV

DTU expands its international advisory services on antimicrobial resistance

The Food and Agriculture Organization of the United Nations has designated the National Food Institute, Technical University of Denmark (DTU) as a new reference centre...

Food, fish and agriculture Food safety Bacteria and microorganisms Genes and genomes

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News from the National Food Institute

https://www.food.dtu.dk/english/news?qt=NewsQuery&at=%7B559A7F23-40D3-470C-8825-436C20C291CF%7D.%7B701BF22C-CFF9-4451-B056-F542398575B2%7D&fr=1&lid=377b782b-bc88-4fcc-aa84-741dac5f59c8
9 DECEMBER 2019