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Mathematical models from DTU are being used to develop new fish products with less salt and more flavour.
In order to protect people from chemicals’ harmful effects it is not sufficient to carry out risk assessments one by one of the chemicals people are exposed to every...
New mathematical models that predict the growth of listeria and lactic acid bacteria in different types of cottage cheese can be used by producers to determine the shelf...
Campylobacter is the foodborne bacteria that contributes most to the burden of disease in Denmark. This is the finding of a study from the National Food Institute, Technical...