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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 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 | DCA

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.…

Professor Hildegarde Heymann from University of California Davis is now an Honorary Professor in ‘Advanced Sensory Methodologies for Innovation in Food Quality’ at the Department of Food Science at Aarhus University.

2019.08.16 | DCA

New affiliated professor brings advanced sensory science methods to innovation in food quality

Professor Hildegarde Heymann from University of California Davis is now an Honorary Professor in ‘Advanced Sensory Methodologies for Innovation in Food Quality’ at the Department of Food Science at Aarhus University.

Photo: Colourbox

2019.04.29 | Food

European food innovation competition to be hosted in Aarhus

EIT Food Innovation Prize, a unique opportunity for early-startups, is coming to Aarhus 6th September 2019

Extracting food protein from grass is challenging, but not impossible. Photo: Jesper Rais, AU Foto

2019.05.15 | Food

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 are a key focus area for iFOOD in the years to come. Soya protein in particular is popular in various products. However, Danish grasslands might be a useful protein source for human food. Researchers from Aarhus University work…

Is it possible to replace the dietary protein sources which we know and use today by insect protein ?

2019.04.11 | Food

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. These are some of the questions…

A new project led by Aarhus University examines whether it is possible to produce foods that maximize satiety Photo: Colourbox

2019.03.25 | DCA

Which factors decide how much we eat?

Headed by Aarhus University, OmniSaM is an ongoing interdisciplinary project dealing with satiety and developing a way to accurately measure how different foods make us feel full. Obesity and its accompanying complications is an increasing problem worldwide. Some of the known reasons for overweight and obesity are e.g. our diets and levels of…

We eat and drink with all our senses Photo: Colourbox

2019.04.04 | Food

Sweetness happens in the mind as much as in the mouth

The color and odour of the drink, the music you listen to, the color and design of the bottle, the flavor and texture of the drink itself. A number of factors, not only in the product itself but in the situation, the setting and the surroundings influence how we perceive the taste of any given drink or food product. The project INNOSWEET examines…

The great majority of waste products from the food industry in Denmark are recycled and used for various purposes. Photo: Colourbox

2019.02.18 | Food

Food waste is recycled

The Danish food industry is good at using food waste in different ways so the amount that actually goes to waste is limited – especially with regard to animal products.

2019.01.29 | Knowledge exchange

Aarhus University – a new partner in a major European innovation fund network within the food area

Aarhus University has been accepted as a new partner in the EIT Food consortium. The EIT Food consortium consists of more than 50 partners from 13 European countries, including leading international food companies, research centres and universities.

A few hundred years ago, peas were a widely used food in Denmark and peas were an important protein source for the rural as well as the urban population. Photo: Colourbox

2018.10.29 | Food

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.

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