2021.10.06 | Research
Researchers and practitioners were gathered at the Creative Tastebuds conference to discuss how our sense of taste can help ensure new and more sustainable food choices. One of the main points made at the conference was that a sustainable food future begin with taste experiences in social contexts.
2021.09.15 | Awards
Laura Roman Rivas from the Department of Food Science receives the For Women in Science Award for her research into new foods that are both sustainable and nutritious. The prize is awarded by L’Oreál, UNESCO and the Royal Danish Academy of Sciences and Letters.
2021.07.14 | Events
Cell-based meat and milk, edible insects, sustainable food packaging, future protein crops and vegetable growth in salty soils - you can learn more about these topics, when researchers from Aarhus University take part in Food Week on 13-15 August.
2021.07.13 | Research
The demand for plant drinks is growing, but how is the quality of their proteins? Researchers are investigating this in a new project that, with the help of groundbreaking analysis methods, will ensure that the plant drinks of the future have the best possible nutritional quality.
