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The National Food Institute invites to Dominika Alicja Przybylska’s PhD defence on the development of models for investigating biological alternatives to medication that...
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, Technical University of Denmark invites to Maria Randrup Rasmussen’s PhD defence on how the performance in fish supply chains can be improved...
inSPIRe – a platform for research-based innovation and problem-solving in the food industry – hereby invites you to attend the conference: ‘Competitiveness for the Danish...
Plants treated with ultraviolet B (UVB) light have a higher vitamin D content and therefore have the potential to become a new source of vitamin D throughout the year...
Tests with rosemary and the flavonoids epicatechin and epigallocatechin gallate show that the addition of these antioxidants may reduce the formation of acrylamide in foods...