The DTU National Food Institute conducts research, innovation, and teaching to develop sustainable and impactful solutions in food and health for societal benefit. Its mission is to prevent disease, promote health, develop innovative food products for a growing population, and create sustainable technological solutions. Through interdisciplinary collaboration in fields like nutrition, microbiology, toxicology, and epidemiology, the institute addresses major global challenges in food and health. The institute focuses on diverse areas such as food safety, chemical risk assessment, food allergy prevention, and microbiology, while developing new technologies for food production and improving the sustainability of food systems. Key research activities include monitoring antimicrobial resistance, assessing GMOs, enhancing gut health, and advancing food processing technologies. The DTU National Food Institute translates research into practical solutions by advising public authorities and industries, fostering innovation, and educating future professionals in food technology, nutrition, and food safety. By combining research with real-world applications, the institute strives to improve public health, ensure food safety, and support sustainable food systems globally.