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Students, philosophers, anthropologists, artists, and food scientists gathered to discuss the ethical, cultural, environmental, and practical…
The GreenImPro project can support the growing demand for sustainable protein sources, while reducing Europe's reliance on soy imports. The project…
Companies and research communities have achieved new standards of collaboration through the shared state-of-the-art laboratory center, FOODHAY,…
At Food Festival 2023 you can hear talented researchers speak about the newest research within the field of Food Science.
On a windy Tuesday in the beginning of August, a group of invited guests made their way to Aarhus University’s new research station in Auning,…
The Department of Food Science at Aarhus University is pleased to announce the appointment of three new professors
Department of Food Science is extremely pleased to announce that in 2022, Professor Milena Corredig and Professor Hanne Christine Bertram were ranked…
Novo Nordisk Fonden har bevilliget 17,6 millioner kr. til et projekt, der skal udvikle en billigere og mere etisk måde at dyrke kød og mælk. Projektet…
How can we improve the texture of plant-based alternatives to meat and thereby help make plant proteins a more attractive choice when consumers buy…
Nyt forskningsprojekt undersøger calciums indvirkning på menneskers mikrobielle tarmmiljø-og sundhed. Projektet sker i samarbejde med Københavns…
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Title of the thesis: “Diversification in protein and micronutrient profiles of bovine milk relative to primary management factors”
The I-RESTART project continues to identify skill needs and gaps in the food industry, animal production and veterinary sectors in the European…
Katrine Overgaard Poulsen presents her thesis entitled: “An investigation of human breast milk metabolome and the faecal metabolome of breastfed…
AU Auning er den nye forskningsstation for frugt, grøntsager og bælgfrugter ved Institut for Fødevarer, Aarhus Universitet.
Vi viser de nye…
Title of the thesis: “Insect protein as a component in human diet – Elucidation of its nutritional value by metabolomics”
Title of the thesis: “CleanMeat – future sustainable meat protein”
Cultivated meat is a novel concept to produce meat in the future. The production is based on biotechnology for tissue engineering, up-scaling of cell…
Title of the thesis: Uncovering the underlying mechanisms of crossmodal assiciations between visual textures and temperature.
Title of the thesis: Digital food and analog lives: How digital food content influences eating behavior
Title of the thesis: Improving purification of ribulose-1,5-biphosphate-barboxylase/oxygenase (RuBisCO) from alfalfa based on polyphenol oxidation,…
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