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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 Danish food safety system bases itself on independent scientific work, which is now provided by Technical University of Denmark, explains Director of Institute Jørgen...
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...
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...
Quantitative methods for assessing food and estimating disease burden are significant for understanding the combined effect of hazardous and beneficial substances in...
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...
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...
Denmark's systematic and scientific strategy for combatting antimicrobial resistance in food has been internationally recognised, and Denmark is now considered a world...
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...
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 Mette Stenby Andresen’s PhD defence on a new mathematical model for optimizing industrial baking...
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...