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Researchers at DTU have shown for the first time that breast milk promotes a core group of health beneficial bacteria of the adult gut microbiota, setting the stage for...
In order to be able to produce enough food for the growing world population in the future, the National food Institute is exploring the great potential in utilizing aquatic...
Researchers identify and functionally describe key transport proteins, which contribute to creating a healthy early life gut microbiota.
Foods fortified with vitamin D have proved to be effective in avoiding vitamin D deficiency among Danish and Pakistani women during winter, according to a study from the...
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.
A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.
Dietary advice should be more personalized and based on knowledge of the composition of the individual person’s intestinal bacteria.
The following are merely examples of some of DTU's research in life science.
Chr. Hansen and the National Food Institute, Technical University of Denmark are joining forces to find a way to encapsulate health-promoting bacteria. The goal of the...
Come to an inaugural lecture and learn how better utilization of marine resources can help to feed the world’s population.
With 14 per cent of the global market and a revenue of up to DKK 35 billion (EUR 470 million), the Danish ingredients industry has relatively unnoticed developed into a...
Bladderwrack seaweed from Danish waters contains antioxidants, which can effectively prevent fatty acids from becoming rancid in a number of products. This is the finding...
Danish companies aim to extract and sell more of the valuable compounds in seaweed and the National Food Institute, Technical University of Denmark, is going to help the...
Six out of ten Danes take a dietary supplement even though the majority has an adequate intake of most vitamins and minerals from their diet alone. For many the use of...
Certain genetic variations increase the risk of having a lower level of vitamin D. This is the finding of a PhD project from the National Food Institute, Technical University...
Knowledge about the vitamin D level of a population is important in order to assess the proportion that is vitamin D deficient or is at risk of becoming deficient, and...
A business idea where by-products from the fishing industry are transformed into valuable ingredients full of omega-3 fish oils, has won the innovation competition at Europe...
A new mathematical model describes changes in vitamin D concentration in blood and tissue of minipigs after they were fed a vitamin D-enriched diet or exposed to a lamp...
New results demonstrate the challenge of using the special marine fats phospholipids for enrichment of foods. A PhD project at the National Food Institute, Technical University...