DK: Kemisk fødevareanalyse. Foto: Joachim Rode | EN: Chemical food analysis. Photo: Joachim Rode
Works to provide trust and transparancy in the food chain by developing solustions for the future chemical food control
DK: Blæretang. Foto: Colourbox | EN: Bladderwrack. Photo: Colourbox
Produces knowledge that can improve food quality and the oxidation stability of food as well as increase intake of healthy foods
DK: Bundkort. Foto: | EN: Motherboard. Photo:
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
DK: ELISA plade illustrerende et antistof. Foto: Juliane M. Gregersen | EN: ELISA plate illustrating an immunoglobulin. Photo: Juliane M. Gregersen
Aims to develop new and improved strategies for the prevention, management and treatment of food allergy
DTU Fødevareinstituttet DK: E. coli. Foto: DTU Fødevareinstituttet | EN: E. coli. Photo: National Food Institute, Technical University of Denmark
Solving challenges in the food industry that are related to productivity and use of resources
Forskningsgruppen for fødevarepårne patogener og epidemiologi. Foto: DTU Fødevareinstituttet|Research group for foodborne pathogens and epidemiology. Photo: DTU National Food Institute
Analyses data on antimicrobial resistance and consumption as well as foodborne pathogens. Conducts risk assessment, develops epidemiological models, and monitoring/intervention strategies.
DK: Pilotskala Spraytørringsanlæg. Foto: DTU Fødevareinstituttet | EN: Pilot scale spray dryer. Photo: National Food Institute, Technical University of Denmark
Provides new cutting-egde knowledge of principles of industrial food processing and creation of novel technologies within this field
DK: DNA. Foto: DTU Fødevareinstituttet | EN: DNA. Photo: National Food Institute, Technical University of Denmark
Aims to predict and prevent infectious diseases in humans and animals and supporting global detection and control especially on antimicrobial resistance
DK: Agarplade. Foto: DTU Fødevareinstituttet | EN:  Agar plate. Photo: National Food Institute, Technical University of Denmark
Works to strengthen the ability and increase the quality of the global monitoring of antimicrobial resistance.
DK: Tarmsnit fra rotte. Foto: Anders Meyer Torp | EN: Colonic section from rat. Photo: Anders Meyer Torp
Studies effects of diet and dietary components on the microbial population of the gut and derived effetcs on the host health and immune system
DK: Mælkesyrebakterier. Foto: Ramona Valentina Mateiu | EN:  Lactic acid bacteria. Photo: Ramona Valentina Mateiu
Improves the efficiency and quality of brewery and dairy production processes and utilizes industrial side streams in the production
DK: Immunofarvet snit af rotte testikkel. Foto: DTU Fødevareinstituttet | EN: Immunostained section of rat testicle. Photo: National Food Institute, Technical University of Denmark
Studies how chemicals from foods and the environment can affect hormone-dependent developmental processes and cause diseases
DK: Spidskål. Foto: DTU Fødevareinstituttet | EN: Cabbage. Photo: National Food Institute, Technical University of Denmark
Conducts population serveys that identify societal challenges in relation to Dane's diet and lifestyle habits
DK: Romanescokål. Foto: Colourbox | EN: Romanesco cabbage. Photo: Colourbox
Develops models within quantitative health assessments to be used in risk-benefit assessments, risk and benefit ranking, and burden of disease studies