Tag: DTU

The production of cheese results in large quantities of the by-product whey, which contains both a lot of milk sugar (lactose) and proteins. Dairies...

Researchers from the National Food Institute have developed new methods, which make it possible to obtain more data from a food sample with lower...

In a project headed by DTU Food, researchers and companies are working together to find a profitable way to extract protein from grass and...

Students from the Technical University of Denmark (DTU) have made flour out of carrot peel instead of compost during a course on innovation and...

Researchers from the National Food Institute, Technical University of Denmark, have developed a patented technology which uses lactic acid bacteria to efficiently convert lactose...

In the quest to develop sustainable foods, which can feed the world's growing population, researchers from the National Food Institute, Technical University of Denmark,...

Chr. Hansen and the National Food Institute, Technical University of Denmark embark on a joint research project on using encapsulation to secure longer-lasting bacteria...

Professor Frank Møller Aarestrup from the National Food Institute, Technical University of Denmark, has been awarded the Nils Foss Excellence Prize 2017 worth EUR...

Innovation Fund Denmark is investing DKK 14 million (US$2.18 million) in a project that uses potato and seaweed residuals in ingredient production. Today, seaweed and...

To save some of the fruit and vegetables from the waste bin, four Technical University of Denmark (DTU) students have, in connection with the...