Research news and articles

SELECT INTERVAL
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2019
02 JUL

Fortified foods can alleviate vitamin D deficiency in Denmark

Foods fortified with vitamin D have proved to be effective in avoiding vitamin D deficiency among Danish and Pakistani women during winter, according to a study from...

Food, fish and agriculture Nutrition and dietary habits Health-promoting compounds Health and diseases
21 JUN

International research teams will develop better crops

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.

Biotechnology and biochemistry Bacteria and microorganisms Food, fish and agriculture Food quality Food production Health-promoting compounds Environment and pollution Climate adaption Ecosystems
20 JUN

Caffeic acid can slow down oxidation of fish oil in foods

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...

Food, fish and agriculture Food production Food technology
05 JUN

Better utilization of the seafood industry’s side-streams

A European research project headed by the National Food Institute, Technical University of Denmark, aims to develop technological solutions that can turn the seafood...

Food, fish and agriculture Food production Food technology
27 MAY

Parasites hinder organic trout production

Optimum water conditions, hiding places for fish, and the prevention and reduction of parasites and bacteria to secure organic trout fry.

Food, fish and agriculture Food production Aquaculture
27 MAY

Dietary advice depends on gut bacteria and genetics

Dietary advice should be more personal and based on knowledge of the composition of the individual's intestinal bacteria, says newly appointed DTU professor Susanne Brix...

Biotechnology and biochemistry Bacteria and microorganisms Genes and genomes Food, fish and agriculture Nutrition and dietary habits
27 MAY

Well-documented path from farm to fork

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 Institute...

Food, fish and agriculture Food safety Food production
24 MAY

Organic mussels ready to be served on the Danes’ dinner tables

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 today...

Food, fish and agriculture Fish and shellfish Food production
15 MAY

A substantial benefit from replacing steak with fish

The average Dane will gain a health benefit from substituting part of the red and processed meat in their diet with fish, according to calculations from the National...

Food, fish and agriculture Nutrition and dietary habits Health and diseases
06 MAY

Come to an Open Day at the National Food Institute

The National Food Institute, Technical University of Denmark, is celebrating its 60th anniversary by inviting cooperation partners to an Open Day on 11 June 2019 where...

Food, fish and agriculture Food safety