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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.

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…

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