Morten Poulsen

Morten Poulsen

Head of Research Group, Senior Researcher

NATIONAL FOOD INSTITUTE
National Food Institute, Technical University of Denmark

Research Group for Risk-Benefit

Technical University of Denmark

Kemitorvet

Building 201, room 112

2800 Kgs. Lyngby

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News from DTU

2020
08 JAN

A healthy and sustainable diet should also be safe to eat

The UN has published a set of guiding principles for the composition of a diet that is both healthy and sustainable. The National Food Institute, Technical University of Denmark (DTU), participated in developing the principles and was tasked with ensuring that the diet is also safe to eat.

Food, fish and agriculture Food safety Nutrition and dietary habits
2019
06 NOV

A 360º view of the effects of foods

By exploring both the beneficial and the harmful health-related properties in foods, consumers and authorities become better equipped to predict the health effects of individual foods, nutrients, and diets. The National Food Institute is leading in the area of risk-benefit assessments.

Food, fish and agriculture Nutrition and dietary habits Food safety Mathematical modelling Health and diseases
2018
04 JUL

Special topic portal on risk-benefit assessments of food

A new special topic portal showcases the National Food Institute’s research within the area of risk-benefit assessments of food’s beneficial and harmful health effects.

Food, fish and agriculture Food safety Health-promoting compounds Health and diseases
2017
13 JUL

Risk benefit assessments on the agenda in Europe

A European expert network is going to further develop and promote the use of risk benefit assessment to determine whether a food is generally good or bad for people’s health. The network was established at an expert workshop in May 2016 hosted by researchers at the National Food Institute, Technical University of Denmark, with financial...

Food, fish and agriculture
2016
30 MAR

Risk-benefit assessment: How healthy is our food?

Food affects your health, but to what extent particular foods are good or bad is often not clear. Therefore, it is relevant to do a scientific risk-benefit assessment to assess the overall health effect of food. The National Food Institute, Technical University of Denmark, conducts research into how such assessments can be optimized...

Food, fish and agriculture Nutrition and dietary habits Food safety
2015
09 DEC

Research to close knowledge gaps on burden of disease

Official statistics on foodborne diseases only show the tip of the iceberg because only a few of the people who get sick from something they have eaten go to see a doctor. Researchers from the National Food Institute, Technical University of Denmark, work to estimate the real burden of disease by correcting for underreporting and underdiagnosis...

Food, fish and agriculture Food safety
2014
09 APR

Better methods for integrated assessment of food

Quantitative methods for assessing food and estimating disease burden are significant for understanding the combined effect of hazardous and beneficial substances in food. In a PhD project at the National Food Institute, Technical University of Denmark, existing quantitative methods have been further developed to make integrated assessment...

Biotechnology and biochemistry Bacteria and microorganisms Food quality Food safety Food production Health-promoting compounds Nutrition and dietary habits
https://www.food.dtu.dk/english/service/phonebook/person?id=39372&tab=7
18 JANUARY 2020