Risk assessment

The research-based risk assessment conducted by the National Food Institute can be divided into chemical and microbiological risk assessment with the chemical part covering both population exposure estimation and an assessment of potential effects in humans.

The risk assessment is the scientific part of a risk analysis which consists of a further two elements: risk management and risk communication. Risk analysis is an internationally recognised tool on which public sector decision-making is based in relation to priorities and safeguarding public health. The risk assessment includes hazard identification and characterisation and exposure assessment, and based on these aspects, the risk is characterized. 

The National Food Institute conducts research-based risk assessments as part of its scientific work. These tasks include public sector services, primarily for the Danish Veterinary and Food Administration and the Danish Environmental Protection Agency, but also international consulting via, e.g., the EFSA, the OECD, the EMA and the WHO. The work performed in these bodies is important in order to maintain the level of knowledge in the National Food Institute, to achieve influence and to always keep national authorities updated with the most recent information.


Senior Officer & Head of Research Group Eva Bay Wedebye

Chemical contamination and calculations of intake
Senior adviser Annette Petersen

Senior Researcher & Head of Research Group Marianne Sandberg