DTU NATIONAL FOOD INSTITUTE DTU National Food Institute
Research Group for Gut, Microbes and Health
Henrik Dams Allé
Building 202, room 1250
2800 Kgs. Lyngby
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A research project headed by the Technical University of Denmark, DTU, has come up with the formula for a freeze-dried starter culture that African camel milk farmers can use to make safe, fermented milk products.
In general, aromas, emulsifiers, and preservatives do not make up a large part of our foods. However, they make a big difference for their taste, texture, and shelf life. Researchers at the National Food Institute, Technical University of Denmark are searching through the building blocks of foods in order to develop new, natural, and sustainable...
Researchers at DTU have identified natural peptides that fight bacteria, thereby reducing the need for antibiotics.
The latest knowledge about microbial ingredients will be presented at the first international conference on the subject, which takes place in Copenhagen from 2-4 May 2018. The National Food Institute, Technical University of Denmark, is co-organizer of the conference.
New research partnership will utilize potato and seaweed residuals in ingredient production.
With 14 per cent of the global market and a revenue of up to DKK 35 billion (EUR 470 million), the Danish ingredients industry has relatively unnoticed developed into a heavyweight. At the same time, there are further major growth possibilities. Therefore, DTU wants to strengthen research and education in the area
New groups of consumers with strong purchasing power are increasing the demand for sustainable, climate-friendly ingredients that improve the food itself and increase its shelf life. Working group recommends greater input from DTU.
Danish expertise in milk production and food safety is being put to good use in a Danish development project, which aims to make African camel milk safer to drink and to secure a better use of the milk through developing methods for further processing. The National Food Institute, Technical University of Denmark, heads up the project...
The National Food Institute, Technical University of Denmark, is hosting professor Egon Bech Hansen’s inaugural lecture on Friday 31 October 2014. Egon Bech Hansen will give a lecture on the background, status and perspectives within his research in the area of microbial ingredients in food and feed.