The World Health Organization (WHO) has named the Technical University of Denmark (DTU) National Food Institute as the new WHO Collaborating Center for Risk and Benefits of Foods and Diets.

WHO collaborating centers conduct activities supporting WHO public health programs. Focused on WHO’s global food safety, nutrition, and sustainability efforts, the new center will:

• Bolster foodborne disease data, including maintaining and updating WHO foodborne disease estimates
• Develop an integrated approach for risk-benefit assessment of food including nutritional, microbial, and chemical contaminations, also considering the sustainability aspects
• Assist WHO Member States in strengthening national data capacity related to foodborne diseases, source attribution, and risk-benefit assessments.

Based in Kongens Lyngby, Denmark, the DTU National Food Institute will support WHO’s work to reduce avoidable disease burden due to unsafe food or unhealthy diets, and to improve health through evidence-based dietary recommendations adapted to regional and local contexts.