2020.11.12 | Research news
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.
2020.11.11 | Research news
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
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…
2020.11.03 | Research news
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.
2020.11.03 | Research news
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
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.
2020.10.08 | Talent development
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…
2020.09.25 | Research news
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.
2020.09.16 | Research news
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…
2020.09.16 | Research news
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…
