Courses and Conferences

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  • Gregersensvej 8
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  • 5230 Odense M
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  • Teknologiparken Kongsvang Allé 29
  • 8000 Aarhus C
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  • NordsøcentretPostboks 104
  • 9850Hirtshals
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  • Gammel Ålbovej 1
  • 6092Sønder Stenderup
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Quality, Food and Environment Courses

Strengthen your skills within the field of Quality, Food and Environment with a course from Danish Technological Institute. We offer courses at all levels, from introductory courses to courses for the more experienced candidate. Our courses are always updated with the latest knowledge in the different areas.

We always guarantee teaching at a high level with experienced teachers, no matter which course you choose to attend.

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VAT is not included.
VAT is not included.
  • Vacant

DKK5,400 kr
 

Emulsions in food - Product and process development

No. 90513 P
NEW
1 day course
Course/s coming up 28/1 2021
  • Aarhus
    28th January 202128/1 2021
If you work with product development, improving durability and ensuring quality of food such as salad dressings, chocolate spread, mayonnaise, and sauces (e.g. bearnaise) which are considered emulsions, then this is the course for you. Learn about emulsifying fats in water and water in fats and identifying suitable natural and / or synthetic emulsifiers.

DKK10,800 kr
 

Emerging Robotics - Imitation Learning in the Meat Industry

No. 90635 A
NEW
2 days course
No classes currently scheduled
  • No classes currently scheduled
This course will demonstrate how Imitation Learning can be used for solving complex problems in the meat industry.

DKK2,400 kr
 

Emulsions in food - Product and process development (online participation)

No. 90835 P
NEW
1 day webinar
Course/s coming up 28/1 2021
  • Webinar
    28th January 202128/1 2021
If you work with product development, improving durability and ensuring quality of food such as salad dressings, chocolate spread, mayonnaise, and sauces (e.g. bearnaise) which are considered emulsions, then this is the course for you. Learn about emulsifying fats in water and water in fats and identifying suitable natural and / or synthetic emulsifiers.