Research at IFV

Research at IFV aims to provide a knowledge foundation for the production of food of high sensory and nutritional quality, including secondary agricultural products that contribute to continued growth in the Danish society. At IFV we aim to strengthen the research effort within the following interdisciplinary areas:

• Food quality, gastronomy, sensory and health
• Food safety
• Food technology
• Functionality of food
• System biology and food nanotechnology

With regard to research IFV has a great international engagement through participation in EU financed projects. In 2005 EU granted 85 million DDK to the research project PathogenCombat, coordinated and led by Professor Mogens Jakobsen from IFV. This is the largest project in the area of food safety, and the aim is to secure European foodstuffs by eliminating pathogenic bacteria within five years.

 

IFV is also coordinating the project Q-PorkChains with the aim to develop high quality pork products in sustainable production systems with low environmental impact. During five years (2007-2011) 51 project partners are supported by EU 6th FP with 108 million DKK.

 

Research related to developing countries has a high priority at IFV, being beneficial to regions in the world with which we cooperate as well as to the development of our own knowledge. Food safety and process optimization are among the prioritized areas of research.

 

Our institute coordinates the MARAMAII. The overall objective of MARAMAII is to improve food safety and diversify livelihoods for poor people in Southern Africa through the development of healthful marama bean products. The products will be targeted to niche markets initially in Southern Africa as well as internationally.

 

IFV plans to participate in many more EU-research projects. Various/several other project proposals are either submitted or being defined.

 

Collaboration with industry is a considerable strength of IFV. We cooperate with large international food concerns and SME-organizations, e.g. through projects financed by the law on innovation. We see an increased potential for cooperation/collaboration particularly with the medical and biotechnology industry, nationally and internationally.

 

A number of research results generated from the department have the potential to be utilized commercially and patenting possibilities are frequently considered. Together with Scandinavian collaborators we have just patented probiotic bacteria for Danish salami that not only gives the salami a better taste and texture, but also makes it healthier.

 

Ph.D. programmes are very important for research at IFV. At present there are approx. 50 Ph.D. students registered at our department. Our aim is to increase the number of Ph.D. students to approx. 60, of which about 10 would be industry-affiliated Ph.D. students. Most of the Ph.D. students at IFV are within the framework of the graduate school FOOD, led by Professor Leif Skibsted under the auspices of the Centre for Advanced Food Studies (LMC). The goal of the department is to develop several short-term international Ph.D. courses within the graduate school FOOD in the coming two years.

 

Research at IFV is primarily financed externally. In 2008 we had a turnover (wages and operations) of 70 million DDK, of which 37 million DDK was externally financed. Of this, 10% was financed by EU, 20% was privately financed and the remainder was financed by various national programmes.