National Food Institute

  1. 2017
  2. Consumers as risk managers: The benefit of quantification of food related health effects.

    Nauta, M. (Speaker)
    31 May 2017

    Activity: Talks and presentationsConference presentations

  3. Tidlig kolonisering af mikrobiota og betydningen af overgangskost hos småbørn

    Bahl, M. I. (Speaker)
    24 May 2017

    Activity: Talks and presentationsConference presentations

  4. Tar-Eating Bacterial Duo may Transform Toxic Compounds into New Usable Materials

    Pamp, S. J. (Interview person)
    16 May 2017

    Activity: OtherOther (prizes, external teaching and other activities) - Other

  5. BTSF course in Microbiological Risk Assessment

    Nauta, M. (Course lecturer)
    8 May 201712 May 2017

    Activity: OtherOther (prizes, external teaching and other activities) - External teaching and subject coordination

  6. Mikrobiologisk kvalitet af fisk og fiskeprodukter. Forelæsning ved KU-SUND

    Dalgaard, P. (Lecturer)
    8 May 2017

    Activity: Talks and presentationsGuest lectures, external teaching and course activities at other universities

  7. Practical experiences with validation of analytical methods for NM at the National Food Institute in Denmark

    Löschner, K. (Speaker)
    4 May 2017

    Activity: Talks and presentationsTalks and presentations in private or public companies and organisations

  8. Reflections on a case study, an RBA on nuts

    Nauta, M. (Speaker)
    4 May 2017

    Activity: Talks and presentationsConference presentations

  9. Copenhagen Workshop on Endocrine Disrupters

    Bonomo, S. (Speaker)
    2 May 20175 May 2017

    Activity: Participating in or organising an eventParticipating in or organising a conference

  10. Undersøgelser af tarmmikrobiota hos "nyremink"

    Bahl, M. I. (Invited speaker)
    20 Apr 2017

    Activity: Talks and presentationsConference presentations

  11. Safe production of mealworms

    Jensen, A. N. (Speaker)
    22 Mar 2017

    Activity: Talks and presentationsConference presentations

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