DTU National Food Institute
Works to provide trust and transparancy in the food chain by developing solustions for the future chemical food control
Produces knowledge that can improve food quality and the oxidation stability of food as well as increase intake of healthy foods
Assesses risks related to chemicals as well as genetically modified organisms, GMO, found in food and the environment, and develops improved methodologiesand tools for risk assessment
Aims to develop new and improved strategies for the prevention, management and treatment of food allergy
Solving challenges in the food industry that are related to productivity and use of resources
Analyses data on antimicrobial resistance and consumption as well as foodborne pathogens. Conducts risk assessment, develops epidemiological models, and monitoring/intervention strategies
Provides new cutting-edge knowledge of principles of industrial food processing and creation of novel technologies within this field
Aims to predict and prevent infectious diseases in humans and animals and supporting global detection and control especially on antimicrobial resistance
Strengthens the global surveillance of infectious disease agents and antimicrobial resistance and develops and implements procedures for building laboratory capacity with a focus on whole genome sequencing.
Studies effects of diet and dietary components on the microbial population of the gut and derived effetcs on the host health and immune system
Improves the efficiency and quality of brewery and dairy production processes and utilizes industrial side streams in the production
Studies how chemicals from foods and the environment can affect hormone-dependent developmental processes and cause diseases
Conducts population surveys that identify societal challenges in relation to Dane's diet and lifestyle habits
Develops models within quantitative health assessments to be used in risk-benefit assessments, risk and benefit ranking, and burden of disease studies