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Photo: Colourbox

2019.04.29 | Food

European food innovation competition to be hosted in Aarhus

EIT Food Innovation Prize, a unique opportunity for early-startups, is coming to Aarhus 6th September 2019

[Translate to English:] Det er ikke helt ukompliceret at få protein til fødevarer udvundet af græs. Foto: Jesper Rais, AU Foto

2019.05.15 | Food

Grass protein in foods – just around the corner, or?

Recent years have witnessed a major focus on replacing animal protein in foods by plant-based alternatives, and proteins is a key focus area for iFOOD in the years to come. Soya protein in particular is popular in various products. However, Danish grassland areas might be a useful protein source for human food. Researchers from Aarhus University…

Is it possible to replace the dietary protein sources which we know and use today by insect protein ?

2019.04.11 | Food

How healthy and nutritious are insects?

Currently, alternative protein sources are in focus and insects in particular. The nutrient contents of insects have been mapped. However, we still need to investigate several factors when considering insects as human nutrition, including how the nutrients from insects are absorbed, and how they affect our satiety. These are some of the questions…

Mogens Nicolaisen and Mogens Støvring Hovmøller will give their inaugural lectures at AU Flakkebjerg on 3 May 2019.

2019.04.01 | Agro

Two new professors – and two inaugural lectures

Crop health will be highlighted when two new professors at the Department of Agroecology, Aarhus University, give their inaugural lectures on 3 May 2019.

Cull sows arrived at the slaughter plant. Photo: Carsten Kjærulff Christensen.

2019.04.09 | Anis

How do cull sows respond to the transport to the slaughter plant?

New research from the Department of Animal Science, Aarhus University, shows that transport of cull sows to the slaughter plant in many cases involves a deterioration of the sows’ physical condition compared to before they were loaded on the truck. The results may play a part in improving animal welfare during transport and contribute to the…

A new project led by Aarhus University examines whether it is possible to produce foods that maximize satiety Photo: Colourbox

2019.03.25 | DCA

Which factors decide how much we eat?

Headed by Aarhus University, OmniSaM is an ongoing interdisciplinary project dealing with satiety and developing a way to accurately measure how different foods make us feel full. Obesity and its accompanying complications is an increasing problem worldwide. Some of the known reasons for overweight and obesity are e.g. our diets and levels of…

Representatives from think tanks, agricultural organizations and NGO’s discussed the opportunities for reducing the climate footprint of foods. Photo: Claus Bo Andreasen

2019.03.29 | DCA

We should demand and produce climate friendly foods

A reduction of the climate impact of foods will involve major challenges and difficult dilemmas. However, a transition in both foods and production is necessary and entails many positive side effects.

We eat and drink with all our senses Photo: Colourbox

2019.04.04 | Food

Sweetness happens in the mind as much as in the mouth

The color and odour of the drink, the music you listen to, the color and design of the bottle, the flavor and texture of the drink itself. A number of factors, not only in the product itself but in the situation, the setting and the surroundings influence how we perceive the taste of any given drink or food product. The project INNOSWEET examines…

Mogens Støvring Hovmøller has been appointed professor of plant pathology. Photo: Jesper Rais

2019.03.06 | Agro

New professor of plant pathology at Aarhus University

Mogens Støvring Hovmøller has been appointed professor of plant pathology in the Department of Agroecology, Aarhus University.

Milk production affects more than just the climate - it also has an impact on e.g. biodiversity and soil carbon storage. Photo: Colourbox

2019.03.06 | Agro

Milk production affects more than the climate

When assessing the impact of food on the environment, it is important to look at not only the climate, but also biodiversity, ecotoxicity and soil carbon changes.

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