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I løbet af de næste fem år stiller Institut for Fødevarer ved Aarhus Universitet skarpt på forskningen i cellulære fødevarer. Det gør de ved at…
Come and hear about the latest research in milk and health, when Arla Food for Health invites everyone interested to a conference. It will take place…
There is a lack of good plant protein products for food, but biorefining can be part of the solution. However, this requires a focus on the breeding…
Come and hear about the food of the future and sustainable food solutions, when the Department of Food Science participates in this year's Food…
During the next five years Professor Claus Hviid Christensen will be linked to the Department of Food Science at Aarhus University. On Thursday the…
Can we improve food products with ingredients from, for example, seaweed and plant-based fats? An NMR spectrometer can help find answers to questions…
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…
Is your plant-based burger not as delicious as a traditional meat burger? In cooperation with international partners, researchers from Aarhus…
The Danes' consumption of legumes is lower than recommended by the OfficialDietary Guidelines, but what keeps us from pouring chickpeas, kidney beans…
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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.
