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Researchers and practitioners were gathered at the Creative Tastebuds conference to discuss how our sense of taste can help ensure new and more…
Laura Roman Rivas from the Department of Food Science receives the For Women in Science Award for her research into new foods that are both…
Cell-based meat and milk, edible insects, sustainable food packaging, future protein crops and vegetable growth in salty soils - you can learn more…
The demand for plant drinks is growing, but how is the quality of their proteins? Researchers are investigating this in a new project that, with the…
In collaboration with Arla, researchers from Aarhus University have developed a new analysis method to determine the content of the two amino acid…
Nyt projekt ved Aarhus Universitet skal fremme økologisk og velfærdsvenlig kalve- og oksekødsproduktion baseret på et system, hvor to kalve går sammen…
How can our sense of taste help ensure new and more sustainable food choices? This is the theme of the innovative and interdisciplinary conference…
More than 200 researchers have made suggestions for the green transition of Danish agriculture and food production. On that occasion, Aarhus…
A new DCA report maps the latest Danish and international research on initiatives to reduce food waste and food loss. The study is based on results…
A cross-cultural study accomplished by Aarhus University and Chinese Academy of Sciences compares the drivers of experienced pleasure after a meal…
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The defence will be held online.
To receive an online link to the defence, please send an e-mail to:
Sarah L. Nielsen: sn@food.au.dk
To receive an online link to the defence, please send an e-mail to: Sarah L. Nielsen: sn@food.au.dk
Join CiFOODs first free webinar of the year and learn more about Plant-based ingredients – challenges from an industrial perspective
29 November 2021 at 13.00: Bulei Sheng's PhD defence "INFLUENCE OFΚK-CASEIN HETEROGENEITY ON ITS IN VITRO GASTROINTESTINAL DIGESTION". To recieve a…
An interactive online workshop organized by the Magnetic Resonance in Food Division (MRFOOD) of the Groupement Ampere on October 28, 2021.
The…
What is quality? An introduction to criticism using film & wine. Joint talk by AIAS Associate Fellows Qian Janice Wang, Department of Food Science and…
Want to learn how we eat for both pleasure and planet? Sign up for this Creative Tastebuds Symposium
Want to know more? Join CiFOOD Free Wednesday Webinar
Do you want to make a real difference? Smash glass ceilings. Take the leap and let’s soar together!
Want to learn more about how ultraviolet radiation UV-B and monochromatic light, can boost plants performance? Join CiFOOD Free Wednesday webinar to…