Research in food science conducted at DTU helps consumers gain greater access to quality food, and contributes to the improvement of public health and nutrition. Our research also helps to make the Danish food industry more competitive.
We focus on both individual subjects and scientific fields. Our experience has shown that this ensures better synergy in our research, where a wide range of knowledge and skills are applied and put to the test with exciting new projects.
DTU is a leader in many individual subjects, including:
- Utilising the sea, lakes and rivers as sources of food
- Marine ecology
- Veterinary status
- Production systems
- Food quality and traceability
- Food safety (soil, sea, table)
- Nutrition and health-related factors in the human diet
- The cell as a biotech factory
DTU is also very strong in a range of scientific fields, including:
- Food production engineering
- Microbiology – bacteria, parasites, viruses, fungi, resistance to antibiotics
- Mathematical modelling and epidemiology
- Bioinformatics
- Systems biology
- Medical technology
- Microsystems and nanosystems
- Food chemistry
- Toxicology
Responsible:
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