National Food Institute, Technical University of Denmark
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 standardized analysis methods.
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National Food Institute’s involvement in CamVac:
DTU Food is the coordinator of the project.
Jeffrey Hoorfar is the project leader. He is a professor of food microbiology and has been working with zoonotic pathogens for the past 18 years. He has a background in autoimmune diseases, immunology and recently in microbial detection and genomics-based diagnostics.
Iben Bang-Berthelsen is the deputy project leader. She is involved in the day-to-day management of the project.
DTU Food is involved in WP1 and 4.
Laurids Siig Christensen is a senior scientist. He is WP4 leader and is additionally involved in WP1 concerning a test field trial.
Håkan Vigre is an associate professor in epidemiology and risk assessment of zoonoses. He has been working with the transmission and prevention of zoonotic and animal pathogens in the animal production and wildlife for the past 10 years. He has a research background in preventive veterinary medicine, and recently in risk assessment in food safety.