All Technical University of Denmark articles
-
NewsNew project ORIGIN aims to redefine how society accesses natural ingredients
The ORIGIN consortium will develop an integrated AI-supported platform designed to accelerate the path from natural molecules to sustainable, fermentation-based ingredients. The project aims to reduce development timelines to two to three years.
-
NewsResearchers propose new listeria labelling for smoked salmon and other ready-to-eat foods
Researchers are proposing a new labelling scheme designed to give consumers a better opportunity to choose ready-to-eat foods, such as smoked salmon and spiced pork roll, without risking infection with Listeria bacteria.
-
NewsBreast milk gives certain gut bacteria a head start
Research shows that sugars in breast milk play an important role in the development of the gut microbiota, during weaning or transition from breast milk to solid food.
-
CareersLAMECS 2026: microbes, career motivation, and exploring life on Mars!
Jemima Swain reports back on her experiences of the Letters in Applied Microbiology ECS Symposium 2026 at Manchester Metropolitan University, which brought together almost 100 delegates for a day of scientific presentations, posters, careers talks, and opportunities for discussion and networking.
-
NewsArctic Ocean food chain disrupted as key tipping point passed
An irreversible shift in the chemical make-up of the Arctic Ocean driven by climate change is disrupting the region’s food chain, a study suggests. Widespread loss of Arctic sea ice has led to a sharp fall in levels of a key nutrient, affecting populations of plankton, fish, seabirds and marine mammals.
-
NewsNew lactic acid bacteria for plant-based yogurt alternatives
Researchers find that a particular type of lactic acid bacteria has considerable potential for producing plant-based yoghurt alternatives. The bacteria inhibit potentially harmful bacteria and break down sugars that can cause stomach discomfort.
-
NewsA bacterium from bumblebees can produce vitamin B2 in soya drinks
Researchers have developed a new method that can reduce the time needed to find new bacteria for fermentation. They have now identified a bacterium that can be used both for acidification and to increase the vitamin B2 content of soya drinks.
-
NewsResearchers move closer to preventing pandemics
Researchers have developed an AI tool that can help determine whether unfamiliar bacteria carry genetic features linked to disease. By enabling the detection of harmful bacteria before they infect humans, this could transform pandemic preparedness.
-
NewsAntibiotic resistance can vary depending on where the bacteria live
Antibiotic susceptibility in resistant bacteria is not static. New research shows that bacteria harbouring resistance genes may respond differently to antibiotics if they are tested under conditions other than those used in standard laboratory assays.
-
NewsYeast cells can be used for rapid testing of cancer immunotherapy
An international research team has developed a new yeast-based biotechnological platform that makes it possible to test and understand advanced cancer treatments much faster and cheaper than before. It can reduce development time for new types of cancer immunotherapy from months to days or weeks.
-
NewsSnakebites: COVID vaccine tech could limit venom damage
The same technology used in COVID-19 vaccines could help prevent muscle damage from snakebites, according to scientists who say it could be even more useful for other conditions where toxins cause harm gradually, such as blocking harmful toxins produced by bacteria during infections.
-
NewsScientists revive almost forgotten Balkan yoghurt recipe that deploys bacteria, acids - and ants
Researchers recreated a nearly forgotten yogurt recipe that was once was once common across the Balkans and Turkey—using ants. The team shows that bacteria, acids, and enzymes in ants can kickstart the fermentation process that turns milk into yogurt.
-
NewsBiohybrids: Pioneering sustainable chemical synthesis at the energy-environment frontier
A review highlights ‘biohybrid’ synthesis systems—an innovative technology integrating living cells with advanced materials—to unlock clean production of chemicals for a greener future.
-
NewsNatural algal communities can inhibit aquaculture pathogens
A new study has demonstrated that it is possible to develop a consortium of bacteria that can inhibit bacterial pathogens in aquaculture. This could potentially reduce the use of antibiotics in aquaculture and possibly other applications.
-
NewsCool science: Researchers craft tiny biological tools using frozen ethanol
Imagine drawing on something as delicate as a living cell — without damaging it. Researchers have made this groundbreaking discovery using an unexpected combination of tools: frozen ethanol, electron beams and purple-tinted microbes.
-
NewsAI predicts bacterial resistance to cleaning agents
With the help of artificial intelligence and DNA decoding, a new method can predict how well disease-causing bacteria such as Listeria tolerate disinfectants. This research may become a valuable weapon in the fight against harmful bacteria.
-
NewsMiso made in space tastes nuttier, researchers on the ISS find
A new study reveals how researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and tasted similar to miso fermented on Earth—just with a slightly nuttier, more roasted flavor. The team hopes this research will help broaden the culinary options available to astronauts.
-
NewsNitrogen fixation on marine snow particles is widespread in the world's oceans
Researchers have shown that bacteria attached to marine snow particles can fix N2 over a wide range of temperatures in the global oceans, from the tropics to the poles, and from the surface to the abyss, accounting for about 10% of the overall N2 fixation in oceans.
-
NewsScientists warn of increased mpox transmission
International researchers warn that the ongoing mpox outbreak in the Democratic Republic of the Congo (DRC) has the potential to spread across borders more rapidly. The mpox virus has mutated, and the new variant, clade 1b, has become more infectious.
-
![Mycelyum 4 by Kåre Knudsen[70]](https://d3rmrttq0bsnxi.cloudfront.net/Pictures/100x67/3/7/7/10377_mycelyum4bykreknudsen70_523141_crop.jpg)
NewsScientists team up with Michelin-starred chefs to unveil innovative fermentation product
Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.