Maarten Nauta

Maarten Nauta

Senior Researcher

NATIONAL FOOD INSTITUTE
National Food Institute, Technical University of Denmark

Research Group for Risk-Benefit

Technical University of Denmark

Kemitorvet

Building 201, room 114

2800 Kgs. Lyngby

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News from DTU

2016
30 MAR

Risk-benefit assessment: How healthy is our food?

Food affects your health, but to what extent particular foods are good or bad is often not clear. Therefore, it is relevant to do a scientific risk-benefit assessment to assess the overall health effect of food. The National Food Institute, Technical University of Denmark, conducts research into how such assessments can be optimized...

Food, fish and agriculture Nutrition and dietary habits Food safety
2014
25 SEP

Universal metric to assess and prioritise risks

When decision-makers have to decide how to handle various risks in our society, they need one metric to assess and prioritise these risks. The National Food Institute, Technical University of Denmark, in August 2014 helped organise a symposium where international experts met to examine what such a metric should look like.

Food safety
28 MAY

New tool for evaluation of microbiological criteria for Campylobacter in broiler meat

TRiMiCri is a new software tool for setting and evaluating risk-based microbiological criteria for Campylobacter in broiler meat. The software was developed at the National Food Institute, Technical University of Denmark, and is freely available to the rest of the world.

Biotechnology and biochemistry Bacteria and microorganisms Food, fish and agriculture Food safety Nutrition and dietary habits Food quality Food production Livestock diseases Production animals Health and diseases Computer calculations
09 APR

Better methods for integrated assessment of food

Quantitative methods for assessing food and estimating disease burden are significant for understanding the combined effect of hazardous and beneficial substances in food. In a PhD project at the National Food Institute, Technical University of Denmark, existing quantitative methods have been further developed to make integrated assessment...

Biotechnology and biochemistry Bacteria and microorganisms Food quality Food safety Food production Health-promoting compounds Nutrition and dietary habits
10 MAR

Ph.D. defence on method development in risk-benefit assessment

The National Food Institute invites you to Firew Lemma Berjia’s Ph.D. defence on method development in risk-benefit assessment and burden of disease estimation of food.

Health-promoting compounds Food safety