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In 2019, the number of registered campylobacter infections increased by almost a fifth and studies show that many of the campylobacter outbreaks recorded that year were...
An online tool developed at the Technical University of Denmark can assess the risk of a mixture effect occurring when people are exposed simultaneously to several chemicals...
Food allergy not only develops after ingestion of food. What we put on our skin and in our hair can also cause allergies. The more knowledge we have about how allergies...
By exploring both the beneficial and the harmful health-related properties in foods, consumers and authorities become better equipped to predict the health effects of...
Researchers at DTU have identified natural peptides that fight bacteria, thereby reducing the need for antibiotics.
Denmark's largestresearch project on chemical cocktail effects infood, spearheaded by the National Food Institute, Technical University of Denmark, has just been completed...
Campylobacter is the foodborne bacteria that contributes most to the burden of disease in Denmark. This is the finding of a study from the National Food Institute, Technical...
A number of leading international researchers, amongst others from the National Food Institute, Technical University of Denmark, recommend that fluorochemicals are only...
It is important to keep the number of MRSA infections at a low level. In a PhD project at the National Food Institute, Technical University of Denmark, the latest technologies...
Infections caused by foodborne microorganisms are an increasing public health burden. In a PhD project at the National Food Institute, Technical University of Denmark...