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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.

Photo: Colourbox

2020.05.07 | Research

Can sugar-reduced products be just as sweet?

We need to consume less sugar, but how can the industry create sugar-reduced food products without compromising on the sweet taste? Researchers from the Department of Food Science at Aarhus University have looked into the matter on the background of an extensive literature review.

2020.05.04 | People

New associate professor to further exploit the functional diversity of microbes

Clarissa Schwab is a new associate professor at the Department of Engineering at Aarhus University, where she will conduct research into microorganisms in order to promote food safety and human health. She will be cooperating with iFOOD.

2020.03.16 | Conference

Call for abstracts: Arla Food for Health Conference 2020

On October 28 2020, the Arla Food for Health Conference will take place at the Arla Innovation Centre in Aarhus. Researchers at Aarhus University are invited to participate in the conference by submitting an abstract.

2020.03.02 | Research news

Designing resilient organic greenhouse production systems for Europe: updates from the first half of the GREENRESILIENT project

During the last decade, there has been a strong discussion about the principles of organic farming, driven primarily by the differences in organic production systems in Europe. Some systems are highly intensified and focus on high economic sustainability whereas others focus on increasing biodiversity and implementing agroecological principles.…

2020.03.02 | Research

Support for agri-food tech companies in the startup phase

As a part of the EIT Food program, which Aarhus University is participating in, it is now possible for new startup companies within the area of agri-food technology to receive training, mentorship and €10,000 funding for customer research.

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