2021.09.17 | Research news
Consumers are confused about how to dispose food packaging in a sustainable way. In a new project, researchers want to change this with science-based campaigns, providing the information needed to make the right choice.
2021.07.15 | Events
Cell-based meat and milk, edible insects, sustainable food packaging, future protein crops and vegetable growth in salty soils - you can learn more about these topics, when researchers from Aarhus University take part in Food Week on 13-15 August.
2021.07.15 | Research news
We view, create and share pictures of our food like never before. In a new literature review, researchers suggest that the phenomenon of #foodporn, if used wisely, may help us develop a healthier and more satisfying relationship with food.
2021.07.15 | Research news
The demand for plant drinks is growing, but how is the quality of their proteins? Researchers are investigating this in a new project that, with the help of groundbreaking analysis methods, will ensure that the plant drinks of the future have the best possible nutritional quality.
2021.07.15 | Conference
Come and hear about the latest research in milk and health, when Arla Food for Health invites everyone interested to a conference. It will take place on 29 September, and it will be possible to be physically present at the event in Aarhus or to participate online.
2021.06.28 | Research news
In collaboration with Arla, researchers from Aarhus University have developed a new analysis method to determine the content of the two amino acid crosslinks lysinoalanine and lanthionine, which often occur during the production and storage of long shelf-life milk, and which can influence quality, especially during transport and storage. This is…
2021.06.09 | Conference
How can our sense of taste help ensure new and more sustainable food choices? This is the theme of the innovative and interdisciplinary conference "Creative Tastebuds", which will be held in August as a collaboration between Aarhus University, the research and dissemination centre Smag for Livet and the Institute of Meals. Everyone is welcome -…
2021.05.26 | Research news
Too much bread ends up in the trash, but what if, instead, it could return to the supermarket in as high-performing and fully biodegradable packaging? In a new project, a researcher from Aarhus University will try to develop a green chemical process that can turn stale bread waste into packaging material. The project has just received 2.9 million…
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.
