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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…

2021.01.19 | Events

Virtual dining put to the test at ReThink Eating 2020

Foodies from all over the world gathered for the virtual ReThink Eating Conference 2020, which took place in the beginning of December. The interactive event concluded with an untraditional experimental conference dinner with an unusual cocktail of cheese tasting, storytelling, music and drawing.