2021.03.25 | Talent development
A Vietnamese, sustainable straw was the inspiration for two AU students' thriving business of sustainable packaging for restaurants and takeaways in corona times. Aarhus University's open entrepreneurship office, Food eHub, assisted in applying for the first initiating capital.
2021.03.18 | Research news
The right mix of the ultraviolet radiation UV-B and monochromatic light, i.e. light with only one wavelength, can boost germination of our cucumber plants - and thus reduce the total production time. This is the conclusion of a new study by researchers from Aarhus University, among others. This knowledge is particularly important in the "vertical…
2021.03.16 | Press release
How do we know, if our food tastes good, or if it has already gone bad? The startup BettaSensing has created an innovative flavor recognition technology for the food industry. Last year, the company took part in the EIT Food entrepreneurship program Seedbed, which in Denmark is based at the Department of Food Science (AU FOOD) at Aarhus…
2021.03.10 | Workshop
There is an increasing degree of research into meat produced in laboratories. The research also takes place at Aarhus University, which leads the Nordic network ”Cultured meat - Nordic take”, and now invites you to a two-day workshop. Here, researchers will inform the industry about cultured meat and how companies can participate in the work.
