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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…
On Thursday, February 27th, experts from both industry and research gathered to provide their perspectives on what the future of food will look like…
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,…
From 31 January to 1 February 2022, the Aarhus University Centre for Innovative Food Research, CiFOOD, invites you to a digital conference on the…
Mario M. Martinez has been awarded a prestigious Sapere Aude research grant of 6.2 million DKK from the Independent Research Fund Denmark. The grant…
Researchers and practitioners were gathered at the Creative Tastebuds conference to discuss how our sense of taste can help ensure new and more…
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…
Cell-based meat and milk, edible insects, sustainable food packaging, future protein crops and vegetable growth in salty soils - you can learn more…
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…
In collaboration with Arla, researchers from Aarhus University have developed a new analysis method to determine the content of the two amino acid…
Nyt projekt ved Aarhus Universitet skal fremme økologisk og velfærdsvenlig kalve- og oksekødsproduktion baseret på et system, hvor to kalve går sammen…
How can our sense of taste help ensure new and more sustainable food choices? This is the theme of the innovative and interdisciplinary conference…
More than 200 researchers have made suggestions for the green transition of Danish agriculture and food production. On that occasion, Aarhus…
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