Forside

Fermentor / Foto: Mikal Schlosser

Sustainable foods of tomorrow must provide culinary experiences

Claus Meyer is taking up a position as affiliated professor at DTU to assist with the ongoing research into sustainable food to ensure that it is both healthy and tasty.

Universities and companies are creating the food of the future

Several Danish universities and companies have joined forces to create a common high-tech laboratory platform - FOODHAY.
DK: Blæretang. Foto: Colourbox.dk | EN: Bladderwrack. Photo: Colourbox.dk

Sustainable development

Get information about the National Food Institute’s work in the area of sustainable development.

Read about the institute's work in the area of sustainable development.

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Become a Master of Sustainable and Safe Food Production, because life-long learning develops you and your job opportunities.

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News from the National Food Institute

LinkedIn:

When is a new food product a novel food? What is the procedure for a novel food EU application process, and what does a good application look like?... see more

EFSA conclude that intakes of sugars should be as low as possible as part of a nutritionally adequate diet. However, the scientific evidence did not allow setting a tolerable upper intake level... see more

There has been a drop in foodborne illnesses in the EU during the pandemic... see more

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4 JULY 2022