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…

Researchers are working on a new digital solution to track changes in the quality of fresh fruit and vegetables in real-time. This solution can reduce…

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…