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

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A window on⋯ the national food institute, technical university of Denmark. / Wegener, Henrik Caspar.

I: Food Science & Technology, Bind 25, Nr. 4, 2011, s. 18-21.

Publikation: Bidrag til tidsskriftTidsskriftartikelFormidling

Harvard

Wegener, HC 2011, 'A window on⋯ the national food institute, technical university of Denmark', Food Science & Technology, bind 25, nr. 4, s. 18-21.

APA

Wegener, H. C. (2011). A window on⋯ the national food institute, technical university of Denmark. Food Science & Technology, 25(4), 18-21.

Vancouver

Wegener HC. A window on⋯ the national food institute, technical university of Denmark. Food Science & Technology. 2011;25(4):18-21.

Author

Wegener, Henrik Caspar. / A window on⋯ the national food institute, technical university of Denmark. I: Food Science & Technology. 2011 ; Bind 25, Nr. 4. s. 18-21.

Bibtex

@article{986f946cc34f49d0819c56c38048085a,
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.",
author = "Wegener, {Henrik Caspar}",
year = "2011",
language = "English",
volume = "25",
pages = "18--21",
journal = "Food Science & Technology",
issn = "1475-3324",
publisher = "Institute of Food Science and Technology (IFST)",
number = "4",

}

RIS

TY - JOUR

T1 - A window on⋯ the national food institute, technical university of Denmark

AU - Wegener, Henrik Caspar

PY - 2011

Y1 - 2011

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

VL - 25

SP - 18

EP - 21

JO - Food Science & Technology

JF - Food Science & Technology

SN - 1475-3324

IS - 4

ER -

ID: 172807267