Susan Løvstad Holdt

Susan Løvstad Holdt

Associate Professor

NATIONAL FOOD INSTITUTE
National Food Institute, Technical University of Denmark

Research Group for Bioactives – Analysis and Application

Technical University of Denmark

Kemitorvet

Building 204, room 114

2800 Kgs. Lyngby

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News from DTU

2018
28 NOV

Students to make ingredients from new biomasses and by-products

A new course will enable students at the Technical University of Denmark to extract extra value from the food industry's by-products by creating new, sustainable ingredients.

Food, fish and agriculture Food production Food technology
2016
21 JUN

Good match can create growth in Denmark's seaweed industry

Some of the business people, who are gathered from all corners of the world at an international symposium on seaweed in Copenhagen, will be able to travel home with a business deal around e.g. development of new production equipment or processing of the marine crop. This is the goal of a matchmaking event organized by the National Food...

Food, fish and agriculture Food production Health-promoting compounds
26 APR

New extraction methods to reduce seaweed industry waste

Danish companies aim to extract and sell more of the valuable compounds in seaweed and the National Food Institute, Technical University of Denmark, is going to help the companies do so in a three-year project. The project will reduce production waste and has just received more than seven million Danish kroner in funding from the Danish...

Food, fish and agriculture Food production Food technology Health-promoting compounds
04 APR

International symposium serves up latest research on seaweed

The latest research about seaweed is on the programme when researchers and industry meet at the 22 nd  International Seaweed Symposium on 19-24 June 2016 in Copenhagen. Speakers from around the world will present on topics such as the health promoting bioactive substances in seaweed, risk assessment of potentially harmful substances and...

Food, fish and agriculture Food production Food safety Health-promoting compounds