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By drinking milk and eating bread fortified with vitamin D, it is possible to avoid vitamin D deficiency during the winter months, according to a PhD project from the National...
The nutritional factor that has the greatest impact on the development of a child's gut flora is whether the child is breastfed, according to a new study by the National...
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...
Petroleum-based fuels and chemicals contribute to the production of greenhouse gases and are a limited resource. In a PhD project at the National Food Institute, Technical...
DTU and the China National Center for Food Safety Risk Assessment (CFSA) have signed a memorandum of understanding that will strengthen knowledge exchange between Denmark...
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...
The National Food Institute, Technical University of Denmark, invites you to Mette Theilgaard Christiansen’s PhD defence on methods for studying MRSA in pigs. The defence...
Quantitative methods for assessing food and estimating disease burden are significant for understanding the combined effect of hazardous and beneficial substances in...
People who have been treated with antimicrobials are at increased risk of a subsequent infection with antimicrobial-resistant Salmonella and Campylobacter. A previous treatment...
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...