A window on⋯ the national food institute, technical university of Denmark

Henrik Caspar Wegener

A window on⋯ the national food institute, technical university of Denmark

Abstract

The National Food Institute is an institute of the Technical University of Denmark. The Institute has a staff of 400, out of which approximately 275 hold an academic degree. It is divided into five Divisions; Chemistry, Toxicology, Microbiology, Nutrition, Industrial Food Research, and a Management and Communication Secretariat. The areas of work include all aspects of food safety in relation to microbial and chemical hazards in the food production chain, toxicology and risk assessment in relation to chemical hazards in food and the environment, and others. Major areas of training are laboratory methods in microbial and chemical food safety, hygiene, 1-IACCP, predictive modeling and risk assessment, as well as outbreak detection and response. The Institute is an integral part of the national food crisis management system. Since the early 1980s, the Institute has developed and managed a national food composition database. The results of the research activities forms part of the evidence-base used to give advice to national and international authorities.

Original language	English
Journal	Food Science & Technology
Volume	25
Issue number	4
Pages (from-to)	18-21
ISSN	1475-3324
Publication status	Published - Dec 2011
Externally published	Yes

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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title = "A window on⋯ the national food institute, technical university of Denmark",

abstract = "The National Food Institute is an institute of the Technical University of Denmark. The Institute has a staff of 400, out of which approximately 275 hold an academic degree. It is divided into five Divisions; Chemistry, Toxicology, Microbiology, Nutrition, Industrial Food Research, and a Management and Communication Secretariat. The areas of work include all aspects of food safety in relation to microbial and chemical hazards in the food production chain, toxicology and risk assessment in relation to chemical hazards in food and the environment, and others. Major areas of training are laboratory methods in microbial and chemical food safety, hygiene, 1-IACCP, predictive modeling and risk assessment, as well as outbreak detection and response. The Institute is an integral part of the national food crisis management system. Since the early 1980s, the Institute has developed and managed a national food composition database. The results of the research activities forms part of the evidence-base used to give advice to national and international authorities.",

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AU - Wegener, Henrik Caspar

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N2 - The National Food Institute is an institute of the Technical University of Denmark. The Institute has a staff of 400, out of which approximately 275 hold an academic degree. It is divided into five Divisions; Chemistry, Toxicology, Microbiology, Nutrition, Industrial Food Research, and a Management and Communication Secretariat. The areas of work include all aspects of food safety in relation to microbial and chemical hazards in the food production chain, toxicology and risk assessment in relation to chemical hazards in food and the environment, and others. Major areas of training are laboratory methods in microbial and chemical food safety, hygiene, 1-IACCP, predictive modeling and risk assessment, as well as outbreak detection and response. The Institute is an integral part of the national food crisis management system. Since the early 1980s, the Institute has developed and managed a national food composition database. The results of the research activities forms part of the evidence-base used to give advice to national and international authorities.

AB - The National Food Institute is an institute of the Technical University of Denmark. The Institute has a staff of 400, out of which approximately 275 hold an academic degree. It is divided into five Divisions; Chemistry, Toxicology, Microbiology, Nutrition, Industrial Food Research, and a Management and Communication Secretariat. The areas of work include all aspects of food safety in relation to microbial and chemical hazards in the food production chain, toxicology and risk assessment in relation to chemical hazards in food and the environment, and others. Major areas of training are laboratory methods in microbial and chemical food safety, hygiene, 1-IACCP, predictive modeling and risk assessment, as well as outbreak detection and response. The Institute is an integral part of the national food crisis management system. Since the early 1980s, the Institute has developed and managed a national food composition database. The results of the research activities forms part of the evidence-base used to give advice to national and international authorities.

M3 - Journal article

SN - 1475-3324

VL - 25

SP - 18

EP - 21

JO - Food Science and Technology

JF - Food Science and Technology

IS - 4

ER -

A window on⋯ the national food institute, technical university of Denmark

Abstract

UN SDGs

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