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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...
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...
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...
Together, the National Food Institute, Technical University of Denmark, ANSES, French Institute for Risk Assessment, and BfR, Germany's Federal Institute of Risk Assessment...