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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...