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The National Food Institute focuses on public health in relation to human nutrition, food safety, food quality, food technology, environment and health.
Activities include the aspects of food products throughout the entire food chain, from primary agricultural production and industrial processing to preparation in the consumer's home and evaluating the impact on human health. The main disciplines are nutrition, chemistry, microbiology, technology, toxicology and epidemiology.
Our activities include research, scientifically based risk assessments and advisory services to Danish and international authorities and industry. We monitor food consumption patterns and the national food safety situation, and provide diagnostic and analytical services mainly based on accredited and standardised analysis methods.
We are part of the national food safety contingency plan and are the national reference laboratory for chemical and microbial food safety. We also serves as an international reference laboratory for the EU, WHO (World Health Organisation) and EFSA (European Food Safety Authority) in a number of areas:
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EU Reference Laboratory for Pesticides in Cereals and Feedingstuffs |
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EU Reference Laboratory for Antimicrobial Resistance |
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WHO Collaborating Centre for Antimicrobial Resistance in Foodborne Pathogens |
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WHO Collaborating Centre for Food Contamination Monitoring (GEMS Food) |
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EFSA Zoonoses Collaboration Centre |
The National Food Institute has approximately 400 employees working in six divisions:
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