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A new non-toxic technology can prevent harmful insects from multiplying, thus reducing the use of pesticides in agriculture.
The following are merely examples of some of DTU's research in life science.
The company VitaLys produces the amino acid lysine which is added to pig feed. The addition benefits the environment, because lysine reduces the need to give the animals...
The number of Danes who contracted a salmonella infection reached a historic low level in 2013. More than half of those infected became ill during a trip abroad. For...
In its role as EU reference laboratory, the National Food Institute, Technical University of Denmark, has organised, for the first time, a comparative test, a so-called...
The Danish food safety system bases itself on independent scientific work, which is now provided by Technical University of Denmark, explains Director of Institute Jørgen...
There is a connection between previous consumption of cephalosporin antibiotics and the amount of ESBL bacteria in pigs. At the same time, there is an increased occurrence...
TRiMiCri is a new software tool for setting and evaluating risk-based microbiological criteria for Campylobacter in broiler meat. The software was developed at the National...
The National Food Institute, Technical University of Denmark, invites you to Susan Skanderup Falkenberg’s PhD defence on discovering and characterising novel bioactive...
The National Food Institute, Technical University of Denmark, invites you to Mathilde Bylov Kristensen’s PhD defence on the influence of early bacterial colonization on...
By drinking milk and eating bread fortified with vitamin D, it is possible to avoid vitamin D deficiency during the winter months, according to a PhD project from the National...
The nutritional factor that has the greatest impact on the development of a child's gut flora is whether the child is breastfed, according to a new study by the National...
The National Food Institute, Technical University of Denmark, invites you to Ellen Gerd Christensen’s PhD defence which examines whether changes in the composition of gut...
Petroleum-based fuels and chemicals contribute to the production of greenhouse gases and are a limited resource. In a PhD project at the National Food Institute, Technical...
DTU and the China National Center for Food Safety Risk Assessment (CFSA) have signed a memorandum of understanding that will strengthen knowledge exchange between Denmark...
When lactic acid bacteria are used in salami production to ferment and extend the shelf life of salamis, they also help inhibit Salmonella bacteria’s ability to cause disease...
The National Food Institute, Technical University of Denmark, invites you to Mette Theilgaard Christiansen’s PhD defence on methods for studying MRSA in pigs. The defence...
Quantitative methods for assessing food and estimating disease burden are significant for understanding the combined effect of hazardous and beneficial substances in...
People who have been treated with antimicrobials are at increased risk of a subsequent infection with antimicrobial-resistant Salmonella and Campylobacter. A previous treatment...
Bisphenol A, used in plastic packaging and paper, is suspected of having health-damaging effects in humans. The National Food Institute, Technical University of Denmark...
This summer 80 students are offered an in-depth introduction to the One Health concept and how it is used to tackle challenges related to food safety and zoonoses. Experts...
The National Food Institute, Technical University of Denmark, invites you to Johan Alftrén’s PhD defence on development of methods to produce alternative fuels. The defence...
Food products are either labelled with shelf-life “Best before ...” or ”Use by”. It is producer’s responsibility to label food products correctly. A brief from the National...
The use of dietary supplements is widespread in the Danish population, even though the vast majority of Danes have their need for vitamins and minerals met through their...
Denmark's systematic and scientific strategy for combatting antimicrobial resistance in food has been internationally recognised, and Denmark is now considered a world...
The prevalence in overweight in children goes down as their parents’ level of education goes up, according to a new study by the National Food Institute, Technical University...
The National Food Institute, Technical University of Denmark, invites you to Sidsel Henriksen’s PhD defence on how Salmonella bacteria are affected by process parameters...
A statistical model originally developed to allow fishermen to study the work done by researchers, has now become one of the most highly acclaimed tools for estimating...
The National Food Institute invites you to Firew Lemma Berjia’s Ph.D. defence on method development in risk-benefit assessment and burden of disease estimation of food...
Free school meals have a positive effect on the nutritional quality of school children’s lunches compared to packed lunches brought from home. If parents themselves have...
The harmful phthalates, which have been used as softeners in e.g. plastic toys and food packaging, will possibly be replaced by a plastic softener produced from sunflower...
It is difficult and expensive to collect the type of data on which food producers and public authorities base their risk assessment of foods. A PhD project at the National...
This book includes practical advice and guidance to the food industry on how to manage food allergens in production and deliver safe foods to food allergic consumers. The...
Danish fruits and vegetables contain fewer pesticide residues than similar foreign foods. Furthermore, more than one residue was more frequently found in samples of foreign...
The National Food Institute, Technical University of Denmark, invites you to Katja Howarth Madsen’s PhD defence on how fortification of milk and bread with vitamin D...
Biocides, e.g. disinfectants, are used to fight disease-causing bacteria in hospitals and in the food industry, as well as to fight pests and fungi. A PhD project at...
New study: Impact of deep-sea fishery for Greenland halibut on non-commercial fish species off West Greenland
In future, food authorities worldwide get another tool which can support them in decisions about food safety. So-called risk-based microbiological criteria have been...
None of the pesticide residues detected in fruit, vegetables and corn constitute a health risk, show the results of the Danish pesticide control in Q3 2013 from the Danish...
On 10 and 11 December 2013 an international conference was held in Paris on the research and risk assessment challenges posed by chemical mixtures. The goal of these...
Danish researchers from National Food Institute, Technical University of Denmark, DTU Systems Biology and Hvidovre Hospital have demonstrated how—within the space of a...
Poultry is a significant source of infection with campylobacter in humans. In connection with a Ph.D. project at the National Food Industry, Technical University of Denmark...
The new biotech company Saxocon offers companies direct access to the high-quality knowledge of researchers at the National Food Institute, Technical University of Denmark...
New study uses size- and trait-based models to compare balanced harvesting with traditional selective fishing patterns
Together, the National Food Institute, Technical University of Denmark, ANSES, French Institute for Risk Assessment, and BfR, Germany's Federal Institute of Risk Assessment...
The National Food Institute, Technical University of Denmark invites to Ana Belén García Clavero’s PhD defence on the development of tools for selection of vaccination...
The National Food Institute, Technical University of Denmark invites to Jacob Günther Schmidt’s PhD defence on, which effects tissue damage in fish produced in aquaculture...
A new pilot oven has been especially built to mimic baking processes in the bakery industry. The oven was built as part of a PhD project at the National Food Institute...
The National Food Institute, Technical University of Denmark invites to Marianne Sabinsky’s PhD defence on, how establishment of a school food programme affects the quality...
The National Food Institute, Technical University of Denmark, invites to Paw Dalgaard’s inaugural professor lecture on Friday 22 November 2013. Paw Dalgaard will give...
National Food Institute, Technical University of Denmark invites as co-organizer to a international conference on challenges and risk assessment of simultaneous influence...
None of the pesticide residues detected in fruit, vegetables and corn constitute a health risk, show the results of the Danish pesticide control in Q2 2013 from the Danish...
More and more scientific studies indicate that perfluorinated substances are carcinogenic or otherwise hazardous to health. In the Nordic countries, new per- and polyfluorinated...
Contamination in packages and in package printing inks may set off on food. A new analysis concept helps printing houses document whether carton packages meet legal requirements...
Since 2011, the level of resistant ESBL bacteria has increased in broiler meat imported into Denmark and Danish produced broiler meat still contains ESBL bacteria. In...
DTU Aqua conducts a training course on fish farming in land-based saltwater systems for consultants and practitioners from across the Baltic Sea Region.
Danmarks hidtil største udviklingsprojekt for drikkevandsforsyning skal støtte dansk eksport
The increase in the number of Danes infected with MRSA bacteria continued in 2012, and the total number of those infected has almost doubled since 2009. The vast majority...
How accurate are school children in assessing what they have consumed of the packed lunch or school meal? A PhD project explored methods which can be used to describe...
The National Food Institute, Technical University of Denmark invites to Ana Sofia Ribeiro Duarte’s PhD defense on new methods to assess the numbers of bacteria in food...
The National Food Institute, Technical University of Denmark invites to Maria Seier-Petersen’s PhD defence on natural bacteria’s sensitivity to biocides and if the usage...
The National Food Institute, Technical University of Denmark invites to Mette Stenby Andresen’s PhD defence on a new mathematical model for optimizing industrial baking...
The National Food Institute, Technical University of Denmark invites to Trine Hansen’s PhD defence on a new approach to characterize and detect foodborne pathogens in water...
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...
A new book by researchers at the National Food Institute, Technical University of Denmark, gives an overview of enrichment of foods with omega-3 fatty acids. A special...
In 2012 the number of Salmonella cases increased slightly after the record low incidence in 2011. Nearly half of the Danes who contracted Salmonella were infected abroad...
The National Food Institute, Technical University of Denmark, in its capacity as co-organiser, invites you to the international workshop on fluorinated compounds in materials...
In general, Danes have no reason to worry about unwanted chemical compounds in the food they put on their table - especially not if they eat a varied diet. However, a...
Foreign fruit generally has a higher content of pesticides than Danish fruit, and fruit has a higher content of pesticides than vegetables. Danes’ intake of pesticide...
None of the pesticide residues detected in fruit, vegetables and corn constitute a health risk, show the results of the Danish pesticide control in Q1 2013 from the Danish...
The wholegrain intake of Danes has increased significantly since 2004. So has the proportion of Danes who meet the recommendation about eating sufficiently wholegrain...
An innovative use of catch statistics shows that climate change has already influenced the composition of species in fisheries around the world, and thereby the fish...
A new risk model makes it safer for consumers to eat food prepared outside the home. The model, which was developed in a PhD project at the National Food Institute, Technical...
How much does an average apple weigh and how much of the meat is lost when you fry a pork steak? A new guide from the National Food Institute, Technical University of...
One of the most important developments in controlling microorganisms and infectious diseases in more than 100 years; this is the perspective of the new Global Microbial...
None of the pesticide residues detected in fruit, vegetables and corn constitute a health risk, show the results of the Danish pesticide control in Q4 2012 from the Danish...
The National Food Institute invites to Leonardo Victor de Knegt’s PhD defense on the proportion of Salmonella infections in humans in EU, derived from animals. The defense...
On 4-5 April 2013, in its capacity as EU reference laboratory for antimicrobial resistance, the National Food Institute, Technical University of Denmark, hosted the annual...
Danish consumers who believe they have healthy eating habits are not always right. A new study made by the National Food Institute, Technical University of Denmark, shows...
The National Food Institute, Technical University of Denmark, has prepared a summary of key results achieved from the co-operation with the Danish Veterinary and Food...
The European network for zoonoses research, MedVetNet, is organizing an international conference on challenges for combating zoonotic diseases. The conference is held...
Too little fish, vegetables and dietary fibre, and a growing trend to choose white bread and fast food over healthier rye bread sandwiches – these are the findings of...
The European Commission has asked the European Food Safety Authority, EFSA, and the European Medicines Agency to carry out an assessment of the risks to human health...
Topic: "Small-scale spatial variability of phenoxy acid mineralization potentials in transition zones with a multidisciplinary approach
The National Food Institute invites to Paul D’Alvise’s PhD defence on use of probiotics to prevent disease in marine fish larvae. The defence takes place 18 March 2013...
From 27 to 28 February 2013, the National Food Institute, Technical University of Denmark hosted an international meeting and welcomed 170 global disease control experts...
The National Food Institute invites to Henna Lu Fung Sieng’s PhD defence on the applicability of marine phospholipids intended for food enrichment. The defence takes place...
Topic: ”Strategies for chemically healthy public swimming pools”. Date: Friday 1st March 2013, at 1 p.m.
None of the pesticide residues detected in fruit, vegetables and corn constitute a health risk, show the results of the Danish pesticide control in Q3 2012 from the Danish...
We must have your online application by 1 March 2013.
There is no absolute correlation between the stability of proteins to digestion in the gastrointestinal tract and their capacity to induce food allergy. Even very small...
The National Food Institute invites to Nina Lyng’s PhD defence on children’s ability to report their school lunch consumption accurately. The defence takes place 21 January...
Several European institutions have evaluated the much spoken-about French study of the effect on rats’ consumption of genetically modified corn and the herbicide Roundup...
DTU Aqua offers a training course in Salt Water Recirculation Aquaculture Technology for the Baltic Sea Region from Saturday 5th - Wednesday 9th October 2013.
New mass spectrometer in the Technical University of Denmark (DTU)-National Food Institute will support research in relation to the EU Commission's standards for arsenic...
The National Food Institute, Technical University of Denmark, has studied the occurrence of Salmonella in Danish slaughter pigs in the period 1993-2011. The study shows...
31 October 2012 the National Food Institute, Technical University of Denmark, and the University of Copenhagen hosted a seminar on One Health in a developing country...
The National Food Institute invites to Karolina Sulek’s PhD defence on how useful bacteria, probiotics, and useful carbohydrates, prebiotics, influence the composition...