2021.05.12 | Research news
A new DCA report maps the latest Danish and international research on initiatives to reduce food waste and food loss. The study is based on results with strong evidence and relevance in a Danish context, and it emphasizes the first four steps in the food value chain: primary production, industry, retail and the service sector.
2021.05.10 | Research news
A cross-cultural study accomplished by Aarhus University and Chinese Academy of Sciences compares the drivers of experienced pleasure after a meal among Danish and Chinese consumers. Such differences are important when companies aim to design new foods to be marketed outside Denmark.
2021.05.05 | Press release
Research collaboration involving experts in food science and experts in advanced neutron and x-ray science shall provide new analytical approaches to study the food-related challenges. The aim is to gain more knowledge on processes affecting quality and safety of food products.
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