Aarhus University logo
What if we could boost soil health and maintain strong harvests at the same time? MSc student Helena Bruhn Hansen is exploring that very question…
In the recently concluded ClimateMilk project, The Department of Food Science at Aarhus University reveals that innovative methane-reducing cow feeds…
Denmark’s love for broccoli, cauliflower, and pointed cabbage is growing – and so is the demand. These healthy, nutritious vegetables are in high…
On March 4, 2025, researchers, industry leaders, funding bodies, and advisors gathered at Aarhus University for a crucial discussion: How can Denmark…
PhD defence, Wednesday 25 June 2025, Ivan Misael Lopez Rodulfo
Course for PhD & Early Career Researchers. This course is offered in collaboration between two departments at Aarhus University (Department of…
Join the the MGC HYBRID Symposium. It brings together international experts in milk science, lactation, chemistry, microbiology, immunology,…
Danske dyrkningsforsøg med frugt, bær og grøntsager skal fremover foregå på arealer vest for Gammel Estrup, som bl.a. huser Det Grønne Museum
Cultivated meat can be one of the sustainable alternatives of the future for our current meat consumption, and in the laboratories of Aarhus…
Is your plant-based burger not as delicious as a traditional meat burger? In cooperation with international partners, researchers from Aarhus…
The Danes' consumption of legumes is lower than recommended by the OfficialDietary Guidelines, but what keeps us from pouring chickpeas, kidney beans…
A previously abandoned patent from Aarhus University got new life in the hands of two visionary food enthusiasts, and together they started a company…
New biosensor technology shows the potential of becoming a rapid, non-invasive and cost efficient tool for evaluating freshness of several types of…
It is becoming increasingly urgent to find crops that are resilient to climate changes. The phrase climate changes reflect many stress factors, and…
The gluten-free bread market is growing, but the texture of bread is typically dry and the crumbs are non-cohesive and they stale rapidly. Researchers…
The sustainable food solutions of the future should be found in the sea, according to two innovative startups, which are both taking part in an…
The talented food scientist, Mario Martinez-Martinez from the Department of Food Science received this year's talent prize at the Food Analytics…
Page 7 of 10.
