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Students from the Department of Food Science at Aarhus University continue to impress our European colleagues. In a recent EIT Food entrepreneurship…
A new questionnaire survey from Aarhus University has, among other things, investigated Danes' attitudes towards cell-based meat and milk. Now the…
Alexandru Luca was accepted as a Tenure Track Assistant Professor in April 2022. This Tenure Track is a six-year process, with a specific focus on…
Mesfin Tsegaye Gebremikael has been with the Department of Food Science since June 2021. In March of 2023 he joined the Department’s Tenure Track…
In an effort to address the rising issue of food packaging waste, the EIT food funded project InformPack has embarked on a mission to educate and…
Thought leader in sensory and consumer science Sara Jaeger has taken on the position as Professor in Food Consumer Science within the Department of…
Where will future proteins come from? To address this question, researchers from Aarhus University have investigated the digestibility of RuBisCO, the…
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,…
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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,…
The NRC2023 will take place in Aarhus, Denmark from April 12 to 14, 2023, and is being held under the theme “Soft Matter Science meets Food”, aiming…
