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Taste, see, touch, and experience the foods of the future up close when the Department of Food Science from Aarhus University takes part in Madens…
Avocado is a popular fruit in Danish shopping baskets, but it can be difficult to assess in the supermarket. Researcher Alexandru Luca shares insights…
A new grant from the Novo Nordisk Foundation enables AU FOOD researcher Mohamed Fathi Abdallah to establish the AU FOOD TOX research group and…
Researchers from the Department of Food Science at Aarhus University show that the choice of nitrogen form can double root growth in hibiscus cuttings…
Join the masterclass Dairy Protein Biochemistry and Proteomics — 24–26 June 2026, Wageningen Campus.
A cross-cultural study accomplished by Aarhus University and Chinese Academy of Sciences compares the drivers of experienced pleasure after a meal…
A Vietnamese, sustainable straw was the inspiration for two AU students' thriving business of sustainable packaging for restaurants and takeaways in…
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…
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…
There is an increasing degree of research into meat produced in laboratories. The research also takes place at Aarhus University, which leads the…
With a grant of more than DKK 11 million from the Independent Research Fund Denmark, a new research project will help to climate-proof the wheat crops…
We need to move beyond simple linear cause-effect relations of food production and consumption and take a more holistic view, a so-called food systems…
The "International Food Quality and Health" Master’s degree programme equips students to develop the food market of the future across China and…
Foodpod Denmark has just released the podcast "Episode 9: Nerdy about nutrition".
In this episode of Foodpod, we meet three people with a passion for…
Derek V. Byrne, professor at Department of Food Science, is editor of a Book just published from the Special Issue "Consumer Preference and…
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