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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…

Photo: Eugene Dust

2020.11.03 | Research news

AU FOOD researcher receives Young Scientist Research Award

Mario M. Martinez from the Department of Food Science, Aarhus University, receives the prestigious Young Scientist Research Award from the Cereals & Grains Association for his outstanding work on food carbohydrate polymers that can be used for creating healthy and sustainable solutions.

Photo: Colourbox

2020.11.03 | Research news

AU FOOD accelerates the development of cultured meat within the framework of a new Nordic network

AU FOOD has initiatiated a new network that will accelerate the development of alternative meat based on sustainable, Nordic ingredients and thus take on the competition with the foreign producers. Recently, the network held its first meeting and workshop with participants from all over the Nordic region.

2020.10.12 | Education news

Ever thought about using citizen science in your research?

An EIT Food course on “Curating Citizen Engagement” will take place this fall. Participants will learn to apply principles of citizen science to create public engagement activities hosted on a digital gamification platform.

The company Nutrilution will fight malnutrition in the elderly with protein-enriching crumbs that can be added to cooking. Photo: Nutrilution.

2020.10.08 | Talent development

Protein crumbs supported by Food eHub

In the past year, the entrepreneurship programme Food eHub at the Department of Food Science, Aarhus University, has helped a number of local startups to get funding. They have received a total of almost half a million DKK distributed among four innovative companies, all of which are working to solve some of the challenges of the future through…

Chickpea water, so-called aquafaba, has many functional properties in common with egg white. Photo: Colourbox.

2020.09.25 | Research news

Are the food ingredients of the future plant-based?

In collaboration with NEXUS A/S, researchers from the Department of Food Science, Aarhus University, have studied the possibility of using chickpea water, also called aquafaba, in foods where egg white is typically used. This has been done by focusing on the functional properties of aquafaba, and the results are promising.

In a new EIT Food research project, researchers from the MAPP Centre at Aarhus University are investigating consumer attitudes towards healthier processed meat products with colleagues from the UK and Spain. Photo: Colourbox.

2020.09.16 | Research news

Will consumers accept healthier meat products?

It is possible to produce healthier alternatives to the processed meat products, which are in high demand in Denmark as well as in the rest of Europe, but how do consumers respond to the different options, and which ones do they prefer? In a new project funded by the European Innovation and Technology (EIT) Food, researchers from the MAPP Centre…

For the increasing number of consumers wanting to replace products of animal origin partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge. Photo: Colourbox

2020.09.16 | Research news

New EU communication project aims to make plant-based choices easier for all

For an increasing number of consumers wanting to replace animal-based food products partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge. Researchers from Aarhus University, with partners, will help consumers to overcome this challenge with a new communication project, the…

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