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2021.03.03 | Publication

Utilising our senses is critical to the design of future healthy food

Sight, smell, taste, touch, or hearing - all our senses come to play when we perceive and respond to food products, and finally when we make the food choice. This is the core of sensory science, which can be used to make our food choices healthier. The innovative research in the field carried out by Aarhus University is featured in a new book,…

Photo: Colourbox

2021.02.25 | Seminar

A successful green transition demands a new food systems approach

We need to move beyond simple linear cause-effect relations of food production and consumption and take a more holistic view, a so-called food systems approach, for the green transition to be successful. This was the common denominator at the first CiFOOD Conference at Aarhus University, which took place online in the beginning of February.

2021.01.19 | Research news

Why do foods with the red colorant norbixin fade?

The seeds from the exotic annatto tree contain the red colorant norbixin, which can be used to add color to a wide range of foods, including cheddar cheese, but the color tends to fade. Researchers from the Department of Food Science, Aarhus University have now come closer to understanding the mechanisms behind the loss of color. This has been…