Aarhus University Seal / Aarhus Universitets segl

news

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.

The present project aims to develop more efficient strategies for vitamin D fortification applicable to a broader range of food categories. Photo: Colourbox

2018.10.30 | Mælk

Milk protein may help improve vitamin D uptake

How do we improve vitamin D availability? Researchers from Aarhus University cooperate with a number of Danish and international partners in a large project, where they have discovered that the pure protein, α-lactalbumin, is able to bind vitamin D – very efficiently.