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Researcher teams up with Michelin star chef to create seafood alternative
Science and fine dining come together as a Danish researcher seeks to create a seafood alternative from fungi – and it might even end up on a Michelin-star menu.
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Technical University of Denmark
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Mathematical models key to cutting salt and boosting flavour
Mathematical models from the National Food Institute in Denmark have been used to develop the recipes for a new range of fish products that contain less salt and more taste.
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Benefit risk assessment of microbial food cultures
6 November 2012 | By François Bourdichon, Nestlé Research Centre; Joerg Seifert, International Dairy Federation and Egon Bech Hansen, Technical University of Denmark
Fermentation as a chemical process was initially described in the mid-19th century by Louis Pasteur as ‘a vie sans l’air’, the metabolic process of deriving energy from organic compounds without the involvement of an exogenous oxidising agent. Fermentation, as a process for manufacturing fermented foods, is today used more broadly…
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Same-day PCR testing of Salmonellain meat: From research to routine application at slaughterhouses
7 July 2011 | By J. Hoorfar, C. Löfström & M.H. Josefsen, National Food Institute, Technical University of Denmark and F. Hansen & S. Mansdal, Danish Meat Research Institute and J. Andersen, Danish Crown A/S and G. Pedersen, TiCan amba
Due to the very short shelf-life of fresh (especially ground) meat, slaughterhouses benefit from faster screening tests to dispatch Salmonella-free meat as soon as possible after slaughter. An increasing number of European countries require that the meat is tested as free for Salmonella before it is imported. This is currently…
