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…

A new strategic framework positions The Department of Food Science (AU FOOD) at Aarhus University as a catalyst for healthier, more sustainable, and…

Food Nation Denmark has launched a new White Paper on Ingredients and Biosolutions, showcasing how Danish research, innovation and industry…

Milena Corredig, researcher at AU FOOD, Aarhus University, has been awarded the prestigious Villum Kann Rasmussen Annual Grant for her original and…

A new project funded by the Innovation Fund Denmark is exploring how plant-based proteins can replace eggs in certain foods — without compromising…

From farm to fork, the Department of Food Science at Aarhus University (AU FOOD) is shaping the future of food. Our researchers address some of the…

With the EGO project, researchers are now investigating how pork, beef, and plant-based alternatives differ in terms of digestibility, muscle…

New trials from AU FOOD show how natural substances can improve rooting and produce healthier cuttings – completely without the use of synthetic…

The CellFood Hub at Aarhus University is launching a new network bringing together stakeholders, scientists, industry, policy makers and people…