National Food Institute

  1. 2015
  2. Risikorangering af frugt og grønt

    Louise Boysen (Interview person), Hjemmet, 19 Feb 2015

    Activity: Appearance in mass mediaParticipation in Interview for Printed Media

  3. Antibiotikaresistens, antibiotikaforbrug, MRSA, rådgivning og roller

    Frank Møller Aarestrup (Interview person), DR P1, 20 Feb 2015

    Activity: Appearance in mass mediaParticipation in Radio Programme

  4. 1st Annual Meeting MeatCrossCon

    Tina Beck Hansen (Participant), 23 Feb 201524 Feb 2015

    Activity: Participation in conference/workshop/course/seminarParticipation in workshop, seminar, course

  5. Cadmium i chokolade

    Rie Romme Rasmussen (Interview person), DR Videnskab, 23 Feb 2015

    Activity: Appearance in mass mediaParticipation in TV Programme

  6. DTU vurdering af EFSA’s nye TDI

    Ulla Hass (Interview person), 23 Feb 2015

    Activity: Appearance in mass mediaParticipation in Interview for Web Based Media

  7. DTU vurdering af EFSA’s nye TDI

    Ulla Hass (Interview person), Videnskab.dk, 23 Feb 2015

    Activity: Appearance in mass mediaParticipation in Interview for Web Based Media

  8. En artikel som blev publiceret i dag i NATURE af Chassaing et al.

    Alicja Mortensen (Interview person), experimentarium.dk, 24 Feb 2015

    Activity: Appearance in mass mediaParticipation in Interview for Web Based Media

  9. Sundhedsrisiko ved cadmium i chokolade

    Max Hansen (Interview person), DR3, 25 Feb 2015

    Activity: Appearance in mass mediaParticipation in TV Programme

  10. Sammenhænge mellem tarmflora og metaboliske sygdomme

    Martin Iain Bahl (Invited speaker), 26 Feb 2015

    Activity: Lecture and oral contribution

  11. Bidrag med ’facts’ til artikel om aldring

    Tine Rask Licht (Interview person), Technologist Magazine, 27 Feb 2015

    Activity: Appearance in mass mediaParticipation in Interview for Printed Media

Previous 1 2 3 4 5 6 7 8 ...334 Next
Download list: To download, please limit the number of search results to 1,000 or less.