The Danish food cluster is built on the successes and dynamics of the triple helix ecosystem of government agencies, research infrastructure and business networks.
World-changing food and ingredients innovation happens every day in Greater Copenhagen, which is home to some of the most recognised institutes and research centres. The National Food Institute is a national reference laboratory for chemical and microbiological food contamination as well as an international reference laboratory for the EU and the WHO in a number of areas.
At the University of Copenhagen, research within food fermentation and starter culture functionality covers basic and applied studies from the molecular and single cell level right up to the operational food production level.
Ecological and metabolic studies facilitate the deliberate use of microbes for improving sensory characteristics, increasing shelf life, designing new products, improving health or preventing the growth of pathogenic bacteria. All research is done in close collaboration with the industry to process new technologies in relation to fields like microbiological quality and safety of food, feed or water.
Learn more the triple helix ecosystem of government agencies, research infrastructure and business networks: Download the official Food, Fermentation & Ingredients business brief
The National Food Institute
The National Food Institute provides scientific advice to many international authorities and organisations.
The Institute contributes extensively to the work of the European Food Safety Authority, EFSA, and delivers advisory services to organisations such as the Organisation for Economic Co-operation and Development (OECD), the World Health Organization (WHO) and the European Medicines Agency (EMA).
The Institute also collaborates with research institutions in other countries on risk assessment within food and the environment.
Evolving technology and the global demand for innovative food producing solutions make Greater Copenhagen the perfect location for manufacturing companies and R&D laboratories within the food and ingredients industry.
Bank of Ireland and LEI Wageningen ranks Denmark as the most innovation food cluster in Europe and it should come as no surprise that Greater Copenhagen is an inspiring region for new ideas and business opportunities.
In fact, the Danish food industry has a leading position within efforts for innovation, R&D expenditures, collaboration in innovation, knowledge sharing and the entire business environment. Denmark also has the highest per capita rate of patent applications to European Patent Organisation.
The University of Copenhagen has 50 research groups working with various aspects of foods and food production. The Technical University of Denmark has competencies within food safety, bioprocesses and aquatic products. 1,500 researchers and academic staff work with food-related topics.
Five major Danish universities have dedicated food departments where innovative technologies have a high priority. Denmark offers 50 different educations within the areas of agriculture and food. There are over 20,000 students enrolled in one of these different lines of educations at any one time.