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Potatoes, proPotato,

2019.07.08 | Knowledge exchange

Let´s talk about potatoes

Talking about potato is no hot potato... This is one of the conclusions from a series of food consumer studies in the scope of the research project ‘proPotato’, funded by Innovation Fund Denmark

2019.06.12 | Master Class

Masterclass: Dairy Protein Biochemistry and Proteomics

Sign up for an interesting masterclass and learn about the specific properties of both classes of dairy proteins, caseins and whey proteins and gain insight into the different analytical methodologies that exist to characterize dairy proteins and get an insight into the nutritional quality of dairy proteins in the human diet.

2019.05.28 | Education news

iFOOD Center Leader to head UN SDG network at AU

New Foods for Physical and Mental Well-Being is working with a wide range of international partners to conduct research on and develop sustainable food production, with the specific purpose of improving the well-being of disadvantaged citizens. The project is headed by Professor Milena Corredig who is the centre director of Aarhus University’s…

Photo: Colourbox

2019.05.10 | Positions

Two positions available in the Ifood platform of food packaging

Do you want to join the Ifood Team?

AU Photo: Jesper Rais

2019.05.03 | Research

Grass protein in foods – just around the corner, or?

Recent years have witnessed a major focus on replacing animal protein in foods by plant-based alternatives, and proteins is a key focus area for iFOOD in the years to come. Soya protein in particular is popular in various products. However, Danish grassland areas might be a useful protein source for human food. Researchers from Aarhus University…

Is it possible to replace the dietary protein sources which we know and use today by insect protein ? Photo: Technological Institute, Denmark

2019.04.11 | Research

How healthy and nutritious are insects?

Currently, alternative protein sources are in focus and insects in particular. The nutrient contents of insects have been mapped. However, we still need to investigate several factors when considering insects as human nutrition, including how the nutrients from insects are absorbed, and how they affect our satiety.

Human sensory panel working. The human taste sense is complex and difficult to replicate.

2018.10.10 | Research news

DNA-SHAPES, a model for artificial taste

The interdisciplinary project DNA SHAPES, now aims at developing extremely rapid artificial tasting “machines” using DNA molecules as billions of small molecular sensors to mimic the human taste sense to an accuracy never before believed possible.

New centre leader at iFOOD: Milena Corredig

2018.10.10 | Positions

NEW CENTRE LEADER AT IFOOD

As of November 1, 2018, Milena Corredig is appointed as new Centre Leader for the iFOOD Aarhus University Centre for Innovative Food Research. Milena Corredig has a broad international experience.

2018.10.10 | Research news

PEAS AS A PROTEIN SOURCE IN FOODS

Peas are found in all shapes and sizes, they are adapted to the Danish climate and are full of protein. However, they seem to have fallen into oblivion. Now, the framework is described for a new initiative to study the potential of peas as an alternative to animal protein in foods.

2017.09.29 | Open house

Taste of innovation

Many people are under more pressure in their everyday lives, and this means that ready-prepared dishes end up in their shopping baskets when cooking becomes too much of a burden on a Wednesday night. But what are the nutritional values in such food? What strain do our altered eating habits put on the production chain – can agriculture keep up?…

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