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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…

Photo: Charlotte Bay Hansen

2020.07.02 | Talent development

AU FOOD hosting international entrepreneurship programme

The Department of Food Science at Aarhus University, AU FOOD, is a consortium partner in the EIT Food Seedbed Entrepreneurship programme. The programme supports aspiring entrepreneurs to determine whether there is a market for their products or services, within innovative agrifood technologies. The Seedbed bootcamp has just taken place online with…

Photo: Olden Kombucha

2020.06.11 | Research news

Kombucha startup receives support from Future Food & Bioresource Innovation

The Food eHub at the Department of Food Science, Aarhus University, has helped a local start-up company to secure funding from Future Food & Bioresource Innovation. The funding will support the development of the product Olden Kombucha, a fermented drink made with tea, in cooperation with the Aarhus University School of Engineering and the company…

2020.06.03 | Press release

New research network for sustainable food packaging

A new international research network with representatives from 22 countries, CIRCUL-A-BILITY, has been created within the framework of the European Cooperation in Science and Technology (COST). The purpose of the network is to support knowledge sharing on sustainable food packaging solutions. Professor Milena Corredig from the Department of Food…

2020.05.19 | Press release

EIT Food supports new agri-food companies

New agri-food companies can now apply to become part of the European network RisingFoodStars, which gives access to a wide range of resources that can help the companies on the road to success. This is part of EIT Food, where Aarhus University is a core partner.

Photo: Colourbox

2020.05.12 | People

New appointments to strengthen research on sustainable packaging

The Department of Food Science at Aarhus University strengthens its strategic focus on research on innovative, sustainable packaging solutions with the appointment of two new tenure tracks, who are highly specialized in this area.

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