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Photo: Foto: Tofu Production & BUG AMOK.

2020.02.13 | Research news

Climate-friendly bugotto under development

In a new project, researchers from Aarhus University are contributing to the development of a climate-friendly risotto based on insect flour - a so-called bugotto - aimed at Danish consumers.

2020.01.06 | Knowledge exchange

Waste-To-Value food innovation

Aarhus University and Embrapa Brazil join research forces

Aarhus University (Dept. of Food Science and iFOOD Centre for Innovative Food Research) together with the City of Aarhus, Agro Food Park and the Region Midt awarded this September as a Food Citylab under the FIT4FOOD2030 initiative.

2019.09.26 | Knowledge exchange

AARHUS will have its FOOD Lab in 2020

Aarhus University (Dept. of Food Science and iFOOD Centre for Innovative Food Research) together with the City of Aarhus, Agro Food Park and the Region Midt awarded this September as a Food Citylab under the FIT4FOOD2030 initiative.

2019.09.16 | Knowledge exchange

Potatoes lead the way

A new study on potato protein makes food manufacturers wiser on how to market plant-based products and make consumers more tempted to buy them. Health is by far the most important factor.

2019.09.12 | Events

Food of the future – should the farmer be engineer and the butcher's chemist?

On the Food Festival 2019 in Århus “the think tank” Frej focused on what the future holds, and what foods are likely to be.

2019.08.27 | Master Class, Knowledge exchange

PhD Course: Sustainable meals in a temporal perspective

The meal’ can basically be defined as time dedicated for eating, alone or together. Apart from this neutral definition it is a phenomenon loaded with cultural meanings and values, embedded in time and space. In the time of the Anthroposcene the status of the meal is in a historical flux. In order to address this issue, it is necessary to develop a…

Long-life lactose-free milk is exposed to challenges in relation to shelf-life, stability and quality, when stored unrefrigerated for a longer period, which is the case in many parts of the world. Researchers from Aarhus University are currently studying how so-called lactase enzymes – enzymes added to lactose-free UHT milk, in order for people suffering from lactose intolerance to be able to drink it – affect the milk, and if these can be improved.

2019.08.20 | Research

New and cleaner enzymes to improve the quality of long-life lactose-free milk

Long-life milk (ultra-high-temperature (UHT) processed milk) is a growing global market. However, especially long-life lactose-free milk is exposed to challenges in relation to shelf-life, stability and quality, including taste and appearance, when stored unrefrigerated for a longer period, which is the case in many parts of the world. Researchers…

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…

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