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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 Ellen Gerd Christensen’s PhD defence which examines whether changes in the composition of gut...
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...
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 new biotech company Saxocon offers companies direct access to the high-quality knowledge of researchers at the National Food Institute, Technical University of Denmark...
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 Paw Dalgaard’s inaugural professor lecture on Friday 22 November 2013. Paw Dalgaard will give...
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...
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...
The National Food Institute invites to Karolina Sulek’s PhD defence on how useful bacteria, probiotics, and useful carbohydrates, prebiotics, influence the composition...
On 14-15 November, a symposium will focus on production, application and nutritional aspects of novel sources of omega-3 fatty acids. The symposium is organised by the...
Geosmin and 2-methylisoborneol occur naturally in lakes and watercourses, but excessive concentrations of these two substances can give fish a "muddy" taste. Researchers...
On June 26th The National Food Institute, Technical University of Denmark, and EFSA, the European Food Safety Authority, hosted a seminar on health claims. The seminar...
A group of researchers from the National Food Institute, Technical University of Denmark have extracted a group of substances from potato peelings that prevent the development...
The National Food Institute, Technical University of Denmark, and EFSA, the European Food Safety Authority, invite you to a seminar on health claims being held on 26 June...
The National Food Institute invites to Katrine Lindholm Bøghs PhD defence on which allergenic capacities of proteins from peanuts and cow’s milk, that prompt the ability...