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2020.05.19 | Food

EIT Food supports new agri-food companies

New agri-food companies can now apply to become part of the European network RisingFoodStars, which gives access to a wide range of resources that can help the companies on the road to success. This is part of EIT Food, where Aarhus University is a core partner.

Photo: Colourbox

2020.05.19 | Food

Your entire diet affects whether your meat intake increases the risk of cardiovascular diseases

Researchers from the Department of Food Science have come a step closer to understanding the connection between our meat intake and the possible risk of cardiovascular diseases. This was done by focusing on the importance of the rest of our daily diet.

Photo: Colourbox

2020.06.25 | Food

The amount of avoidable food waste in the service sector is greater than the amount of unavoidable food waste

Some food waste is completely unavoidable – whereas some food waste is avoidable because it could have ended up on a plate. In the Danish service sector, the proportion of avoidable food waste is bigger than unavoidable food waste – but there is a difference between hotels and institutions. This is the result of a new study by researchers from the…

2020.05.12 | Food

Future Food Innovation changes name - and focus

Future Food Innovation, where Aarhus University is a partner, has just changed its name to Future Food & Bioresource Innovation. With the change of name comes a new and broader focus, making it possible for innovation projects from across the value chain to receive support.

Photo: Colourbox

2020.05.12 | Food

New appointments to strengthen research on sustainable packaging

The Department of Food Science at Aarhus University strengthens its strategic focus on research on innovative, sustainable packaging solutions with the appointment of two new tenure tracks, who are highly specialized in this area.

Photo: Colourbox

2020.05.04 | Food

Can sugar-reduced products be just as sweet?

We need to consume less sugar, but how can the industry create sugar-reduced food products without compromising on the sweet taste? Researchers from the Department of Food Science at Aarhus University have looked into the matter on the background of an extensive literature review.