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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 University, researchers are working hard to develop new products. On June 23, you can join an online seminar, where the latest knowledge in the field is presented. Everyone interested is welcome and it is free of charge.
Is your plant-based burger not as delicious as a traditional meat burger? In cooperation with international partners, researchers from Aarhus University want to make the green choice more attractive. Currently, they are trying to find out what a plant-based product should contain to increase its juiciness.
The Danes' consumption of legumes is lower than recommended by the OfficialDietary Guidelines, but what keeps us from pouring chickpeas, kidney beans and lentils into the pot, and how can we get better at it? Researchers from Aarhus University have taken a closer look at this, and the answers are available in a new report.
A previously abandoned patent from Aarhus University got new life in the hands of two visionary food enthusiasts, and together they started a company that is now based in Agro Food Park, north of Aarhus. IsoFirms dreams of fighting obesity with a food ingredient extracted from the stevia plant - and the entrepreneurial program EIT Food Seedbed at Aarhus University has supported them in their market entry.
New biosensor technology shows the potential of becoming a rapid, non-invasive and cost efficient tool for evaluating freshness of several types of fish products, a research collaboration with participation from Aarhus University concludes. This can assist with the reduction of food waste and support the sustainability of the fish industry.
It is becoming increasingly urgent to find crops that are resilient to climate changes. The phrase climate changes reflect many stress factors, and can e.g. consist of a combination of factors such as increased temperatures, drought and changes in the composition of the atmosphere. But how do crops respond to this type of stress combinations? What happens when wheat, the world's most important crop, is exposed to more than one type of stress? Lamis Abdelhakim from the Department of Food Science, Aarhus University, has investigated this as part of her Ph.D. studies.
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 are working to improve the quality of the bread by studying its main component, namely the starch.
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 entrepreneurial program at Aarhus University. One of them cultivates microalgae biomass for the food industry, while the other creates food packaging material based on fish waste.
The talented food scientist, Mario Martinez-Martinez from the Department of Food Science received this year's talent prize at the Food Analytics Conference 2021 held by the multinational FOSS Analytical.
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International masterclass on dairy proteins, their variations and molecular features, analytical methodologies for their characterisation, and…
recent report from UN’s Intergovemental Panel on Climate Changes expressed a positive attitude towards cellular agriculture, highlighting its…
Delivering with dairy: from primary production to primary purpose
Kom og hør om Organic RDD 6-projekt GrOBEat og relaterede projekter, der har til formål at udvikle en bæredygtig strategi for den økologiske kalve- og…
Abstract: For the vast majority of human history and prehistory, the primary objective of seeking food was survival through the maintenance of energy…
Martin Nørmark Thesbjerg PhD qualifying part A exam
Background sound and food choice – Using biometric measures to understand consumer behavior.
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