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The National Food Institute, Technical University of Denmark, has enrolled its first PhD student, who comes with a Bachelor of Engineering background. The aim of the PhD...
A biosensor equipped with a nanochip can detect diarrhoea bacteria in piglets and reduce agricultural consumption of antimicrobial agents.
Researchers at the Technical University of Denmark have found a way to transform milk sugar in dairy by-products into a sugar syrup, which is six times as sweet as the...
Researchers at DTU have identified lactic acid bacteria from Danish plants, which can be used to make a 100% vegan yogurt alternative with just three ingredients.
With a new portable device, it is possible to detect salmonella, campylobacter, and avian influenza in poultry and food production in less than one hour.
To make it possible to feed the growing world population, rethinking the food industry’s production processes is imperative. The National Food Institute helps the...
A food product’s journey from sea or field to plate requires water. Industrial food production can utilize water in a more sustainable way by using less potable water...
In order to achieve the UN’s Sustainable Development Goals, we should utilize the ocean’s resources and create nutritional foods from the seafood industry&rsquo...
The National Food Institute uses carbohydrates, proteins, and lipids to develop natural so-called nano-microstructured ingredients, which the food industry can use to produce...
Take a residual product from the food industry and instead of discarding it, look at it as a side stream and use it to develop a new food. The National Food Institute...
In general, aromas, emulsifiers, and preservatives do not make up a large part of our foods. However, they make a big difference for their taste, texture, and shelf life...
The production of insects emits 100 times less CO2 than the production of cattle. Thus, insects are an excellent protein source for sustainable and healthy foods and for...
Meat from pigs, who receive a daily dose of UVB light during the month prior to slaughter, contains up to 20 times the normal level of vitamin D, according to a study from...
A research project headed by the National Food Institute, Technical University of Denmark, aims to develop a sour milk product that can prevent diarrhea in calves. This...
The Novo Nordisk Foundation grants USD 30 million to an international research consortium which will uncover how bacteria can be exploited to create better crops.
New knowledge from the National Food Institute, Technical University of Denmark, can make it easier to add fish oil to fatty foods without them quickly going rancid.
Optimum water conditions, hiding places for fish, and the prevention and reduction of parasites and bacteria to secure organic trout fry.
A new project will develop technologies and methods that can both document a food product’s path from farm to fork and help prevent plagiarism. The National Food...
A longer harvest season, stable production and collaboration with the retail sector are to increase the Danes’ appetite for farmed mussels, which are being exported...
Organic common mussels are easy to grow on ropes in Denmark. Nevertheless, few find their way to Danish consumers.