Welcome to International Food Science Centre
At our site you will find information about who we are, what we do and what we want. We will appreciate any income, comments or questions which you can mail, call or write to us. See how to - under contacts. Naturally you will find numerous types of information about our products – both facts as well as e g comments from users, articles, certificates etc.

Introduction to a new design of our labels
During 2005 we have worked hard to improve the look of our labels. Therefore we are happy to launch our range of cooking oils with a new and more modern lay-out corresponding with requirements from our customers as well as a modern look of an oil that in its composition has a fantastic fat profile and despite its high content of omega-3 fatty acids still can be used in all types of cooking. The name has not been changed and is therefore still Nutridan and it can still be achieved in the variations Classic, Garlic and Chili.
PR & Publications (SOME FILES MAY BE “HEAVY” TO OPEN)

• AOCS photo of awarded prize fellows
• Helsam messe august 2004
• Lectures 2004
• Mayor of Aarhus Louise Gade visits IFSC


Dr Shukla, Dr APJ Kalam & Dr Sanjay Kaushik

Dr.Shukla
 & dr sanjay kaushik
 met with dr apj kalam the president of india
on june 23, 2006

Prof Dr Vijai Shukla had a detailed technical discussion with Excellency, The President of India, and Dr A.P.J Abdul Kalam at His 'Rashtrapathi Bhawan office' on 23rd of June 2006 in regards to the current and general Global Nutritional Situation and with "Special Emphasis" to the Present Nutritional Situation in India.

During the course of the discussion The President evinced keen interest in Prof Dr Vijai Shukla’s research, especially in the development and creation of a vegetable oil, high in Omega 3, Nutridan, which has a direct positive impact on heart, skin, hair and eyes ... and would ask relevant Health Authorities to look into the matter immediately.

Dr. Shukla handed over his latest research paper to The President who was most keen to study the report, as he himself is a world renowned Scientist, why he therefore requested Prof. Shukla to keep him updated on his research work.
Nutridan

NUTRIDAN is a unique cooking oil due to its versatile characteristics and ability to form part of any meal supplementing the consumer with a high content of omega-3 fatty acids, compared to other cooking oils (see table below). NUTRIDAN is furthermore:

 - A HEALTHY ALTERNATIVE
-THE  SCANDINAVIAN ANSWER TO THE MEDITERRANEAN OLIVE OIL
- AN EXCELLENT SOURCE TO THE ESSENTIAL OMEGA-3 FATTY ACIDS
- CONTRIBUTE TO LOWER CHOLESTEROL IN THE BLOOD
Omega-3 is a healthy alternative to any traditional fat which is normally used during any type of cooking; baking, frying, marinating etc. NUTRIDAN is produced from natures best and finest vegetable raw materials and our know-how within the field of fats and oils is based upon more than 35 years of science and development within lipids.

Normally we get our omega-3 from fat fish (in particular salmon, herring, eel and mackerel) and are familiar with its beneficial impact upon our health. But as we cannot produce these ourselves within our body, we need to get them through our food.

So... unless you eat fat fish 2-4 times a week, the body has an essential need for a kind of an additional supplement.

This can be done by integrating NUTRIDAN as the healthy alternative during any kind of cooking.

NUTRIDAN is a new, vegetable oil and a really good source to the healthy and essential omega-3 fatty acids that are so beneficial to all positive processes in the body - among adults and kids.