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2021.09.17 | Research news

Researchers want to make sustainable choices and disposal of food packaging easier

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

Meet the researchers at Food Week in Aarhus

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.

Photo: Colourbox

2021.07.15 | Research news

Digital food photography may make us eat healthier

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.

Photo: Colourbox

2021.07.15 | Research news

Researchers want to improve the quality of plant drinks

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.

Photo: Colourbox

2021.07.15 | Conference

Join a conference on milk and health

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.

Photo: AU archive photo

2021.06.28 | Research news

New analysis method can improve the quality of long shelf-life milk

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

Conference on sense of taste and sustainability

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 -…

In a new project, a researcher from Aarhus University will try to develop a chemical reaction that can turn stale bread waste into packaging material. Photo: Colourbox

2021.05.26 | Research news

Researcher wants to turn stale bread into packaging material

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…

Photo: Colourbox

2021.05.12 | Research news

Researchers map initiatives against waste in the food chain

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

Significant differences between Danishes and Chinese in perception of pleasure after a meal

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.

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