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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…

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.

Photo: PEASY_CRISPEA

2020.12.16 | Awards

AU students secure victory at international entrepreneurship competition

A multidisciplinary team of student entrepreneurs from Aarhus University has just won an international competition focused on novel, sustainable food systems, organized by the European Knowledge Innovation Community EIT Food. They have created a sound business model for a new company, “The first aid kitchen”, and developed their first prototype, a…

Photo: Pure Algae

2020.11.25 | Talent development

AU FOOD helps seaweed technology closer to the market - and will welcome more startups

The company Pure Algae started back in 2018 based on a master's thesis. Today, it is a company with eight employees and an almost fully developed technology for land-based production of seaweed. Pure Algae is among the participants in the EIT Food entrepreneurship programme Seedbed, which in Denmark is based at AU FOOD – the Department of Food…

Photo: Qian Janice Wang

2020.11.20 | Conference

Interactive conference on novel eating experiences

Inspired by the widespread use of technology in the context of COVID-19, Assistant Professor Qian Janice Wang from the science team Food Quality Perception and Society at the Department of Food Science, Aarhus University is hosting a virtual, interactive conference out of the ordinary. The first ReThink Eating Conference 2020 takes place online on…

Photo: Colourbox

2020.11.12 | Research news

Grant of DKK 2.8 mill. for new project on plant-based diets

Assistant Professor Martin Krøyer Rasmussen from the Department of Food Science receives DKK 2.8 mill. from the Independent Research Fund Denmark for a project that will investigate micro-RNAs in plant-based diets. It is an area that is not very well understood, but which can have a very big impact on our health.

Photo: Colourbox

2020.11.12 | Research news

How does COVID-19 affect our appetite?

In a new EIT Food project, researchers from the Department of Food Science, Aarhus University, investigate how people affected by COVID-19 experience changes in appetite, sense of taste and smell - and pleasure related to food intake in general.

It is essential for the project that the researchers get in touch with women, whom they can follow both when they are pregnant, breastfeeding and for some years to come. Photo: Colourbox

2020.11.11 | Research news

Pregnant women can help improve the breast milk substitute of the future

In the project MaInHealth, researchers from the Department of Food Science at Aarhus University investigate how breast milk is composed and how the mother’s lifestyle affects it. In the long term, this may become important for future designs of breast milk substitute. The researchers are looking for pregnant women who will participate in the…

2020.11.11 | Conference

The food of the future in focus at the first international iFOOD conference

Aarhus University Centre for Innovative Food Research, iFOOD, will organise its first international research conference on 1 and 2 February 2021. Here, the latest food research in everything from production of raw material, food processing and packaging to sensory science, consumer behaviour and health will be presented. The conference takes place…

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