Previous news and events

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

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…

A previously abandoned patent from Aarhus University got new life in the hands of two visionary food enthusiasts, and together they started a company…

New biosensor technology shows the potential of becoming a rapid, non-invasive and cost efficient tool for evaluating freshness of several types of…

It is becoming increasingly urgent to find crops that are resilient to climate changes. The phrase climate changes reflect many stress factors, and…

The gluten-free bread market is growing, but the texture of bread is typically dry and the crumbs are non-cohesive and they stale rapidly. Researchers…