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DTU will promote promising fields of research within the technical and the natural sciences, especially based on usefulness to society, relevance to business and sustainability.
International collaboration is an integrated part of DTUs activities and a prerequisite for DTUs status as an international elite university. .
Learn more about President Anders O. Bjarklev.
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Students from the EU-led research project Training4CRM and DTU have developed a technique for 3D printing fish such as salmon and tuna.
A team of beer enthusiasts at DTU dream of brewing the world’s most circular beer. Part of the answer is to turn by-products from the brewing process into chips and...
The National Food Institute, Technical University of Denmark, has enrolled its first PhD student, who comes with a Bachelor of Engineering background. The aim of the PhD...
A biosensor equipped with a nanochip can detect diarrhoea bacteria in piglets and reduce agricultural consumption of antimicrobial agents.
Researchers at the Technical University of Denmark have found a way to transform milk sugar in dairy by-products into a sugar syrup, which is six times as sweet as the...
Researchers at DTU have identified lactic acid bacteria from Danish plants, which can be used to make a 100% vegan yogurt alternative with just three ingredients.
With a new portable device, it is possible to detect salmonella, campylobacter, and avian influenza in poultry and food production in less than one hour.
Meat from pigs, who receive a daily dose of UVB light during the month prior to slaughter, contains up to 20 times the normal level of vitamin D, according to a study from...
The Novo Nordisk Foundation grants USD 30 million to an international research consortium which will uncover how bacteria can be exploited to create better crops.
New knowledge from the National Food Institute, Technical University of Denmark, can make it easier to add fish oil to fatty foods without them quickly going rancid.
Optimum water conditions, hiding places for fish, and the prevention and reduction of parasites and bacteria to secure organic trout fry.
A new project will develop technologies and methods that can both document a food product’s path from farm to fork and help prevent plagiarism. The National Food...
A longer harvest season, stable production and collaboration with the retail sector are to increase the Danes’ appetite for farmed mussels, which are being exported...
Organic common mussels are easy to grow on ropes in Denmark. Nevertheless, few find their way to Danish consumers.
A vegan mousse based on chickpea cooking water—aquafaba—won the competition for innovative and sustainable foods.
A new project will develop technology for extracting protein from organic waste, which can subsequently be used as a protein supplement for humans or in animal feed.
The world’s first starfish meal factory will be inaugurated at the Limfjord on Friday, 29 March as a result of collaboration between universities and businesses.
Research from the Technical University of Denmark allows excess rice intended for use in sushi to be converted into beer.
Four master students at the Technical University of Denmark have once again won a prize for their do-it-yourself product, which transforms chickpea brine into a vegan cheese...
In a project headed by DTU Food, researchers and companies are working together to find a profitable way to extract protein from grass and to make this protein taste delicious...
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