DTU NATIONAL FOOD INSTITUTE DTU National Food Institute
Research Group for Food Microbiology and Hygiene
Henrik Dams Allé
Building 204, room 066
2800 Kgs. Lyngby
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Food producers can use a mathematical model developed at the National Food Institute, Technical University of Denmark, to ensure their products do not cause botulism. It is the most comprehensive model of its kind.
Mathematical models from DTU are being used to develop new fish products with less salt and more flavour.
Mathematical models from the National Food Institute have been used to develop the recipes for a new range of fish products that contain less salt and more taste.
New mathematical models that predict the growth of listeria and lactic acid bacteria in different types of cottage cheese can be used by producers to determine the shelf-life of their products. The models have been developed in a PhD project at the National Food Institute, Technical University of Denmark. The project results can also...