2021.06.09 | Events
How can our sense of taste help ensure new and more sustainable food choices? This is the theme of the innovative and interdisciplinary conference "Creative Tastebuds", which will be held in August as a collaboration between Aarhus University, the research and dissemination centre Smag for Livet and the Institute of Meals. Everyone is welcome -…
2021.06.01 | Events
More than 200 researchers have made suggestions for the green transition of Danish agriculture and food production. On that occasion, Aarhus University, together with SEGES and the other Danish universities, invites you to a webinar on the new Roadmap for climate- and environmentally friendly agriculture and food production.
2021.05.12 | Research
A new DCA report maps the latest Danish and international research on initiatives to reduce food waste and food loss. The study is based on results with strong evidence and relevance in a Danish context, and it emphasizes the first four steps in the food value chain: primary production, industry, retail and the service sector.
2021.05.10 | Research
A cross-cultural study accomplished by Aarhus University and Chinese Academy of Sciences compares the drivers of experienced pleasure after a meal among Danish and Chinese consumers. Such differences are important when companies aim to design new foods to be marketed outside Denmark.
