Research

Works to provide trust and transparancy in the food chain by developing solustions for the future chemical food control

Produces knowledge that can improve food quality and the oxidation stability of food as well as increase intake of healthy foods

Assesses risks related to chemicals as well as genetically modified organisms, GMO, found in food and the environment, and develops improved methodologies
and tools for risk assessment

Aims to develop new and improved strategies for the prevention, management and treatment of food allergy

Solving challenges in the food industry that are related to productivity and use of resources

Analyses data on antimicrobial resistance and consumption as well as foodborne pathogens. Conducts risk assessment, develops epidemiological models, and monitoring/intervention strategies.

Provides new cutting-egde knowledge of principles of industrial food processing and creation of novel technologies within this field

Aims to predict and prevent infectious diseases in humans and animals and supporting global detection and control especially on antimicrobial resistance

Works to strengthen the ability and increase the quality of the global monitoring of antimicrobial resistance.

Studies effects of diet and dietary components on the microbial population of the gut and derived effetcs on the host health and immune system

Improves the efficiency and quality of brewery and dairy production processes and utilizes industrial side streams in the production

Studies how chemicals from foods and the environment can affect hormone-dependent developmental processes and cause diseases

Conducts population serveys that identify societal challenges in relation to Dane's diet and lifestyle habits

Develops models within quantitative health assessments to be used in risk-benefit assessments, risk and benefit ranking, and burden of disease studies