Current news

2017.09.12 | Food

Beef can lower your blood pressure

Recent research shows that matured meat develops peptides that regulate blood pressure. This could potentially pave the way for development of new biofunctional ingredient.

Photo: Kristian Meier

2016.11.04 | DCA

Rainbow trout breeding will be targeted different production environments in the world

With the use of genomic selection, Danish researchers will target their breeding of rainbow trout towards adaptations to different production environments worldwide. This could pave the way for an even larger export of eggs from rainbow trout.

Photo: Janne Hansen

2016.11.14 | Agro

Climate model predictions are telling a consistent story

Global wheat production will decrease by more than five percent with each 1°C increase in the global temperature. This rather bleak forecast has been confirmed in a comparison of three independent methods of modelling on how climate change will impact yield.

[Translate to English:] Forskerne har brugt kaffe til at teste forbrugernes lyst til at købe klimavenlige varer.

2016.11.03 | DCA

New research: Colours make consumers purchase climate-friendly products

Only eight out of 100 Danes can tell if a product is climate-friendly. However, new research from Aarhus University now shows that a simple red-yellow-green traffic light label can effectively help the consumers choose products with the smallest carbon footprint.

Experiments carried out by the Department of Food Science at Aarhus University demonstrate that whey protein has extraordinary properties.

2017.01.11 | Food

Whey protein as a weapon in the battle against overweight

A new research method ensures increased and extensive knowledge about the beneficial effects related to intake of milk-derived foods. In the future, this may enable dairies to developnew and innovative milk products designed to enhance slimming effects.

It is a major wish to be able to prolong the shelf-life of lactose free milk. Photo: Colourbox

2017.01.17 | Food

What happens once we remove lactose?

With time undesirable aromas and flavours may develop in lactose free milk. This is a challenge for the dairies when trying to accommodate the demand for long-life lactose free products, for example at distant export markets. Therefore, scientists from Aarhus University currently focus on achieving more knowledge of the chemical reactions in this…

There are a very limited number of studies examine the impact of extended lactation on milk quality. Photo: Jesper Rais

2017.02.09 | Food

Extended lactation does not impair the quality or cheese-making property of milk

There are no problems with the milk quality from cows managed for extended lactation. On the contrary, studies indicate that this production strategy will produce milk that is more suitable for cheese production.

Even though the reverse osmosis technique is widely used, we only have limited documentation of how it affects milk quality. Photo: Jesper Rais

2017.02.15 | Food

Concentrating milk at the farm does not harm milk quality

Together with Arla Foods, Aarhus University has examined several aspects of concentrating the milk at the farm. In terms of quality there is nothing wrong with moving the process to the individual farm.

The aim of the project is to develop a rapid and mobile measurement method to be used on-farm. Photo: Jesper Rais

2017.02.07 | Food

Broad collaboration project to improve milk quality

A too high level of free fatty acids in milk may cause a rancid taste. Scientists are therefore trying to find new ways to limit free fatty acids as well as new methods to measure the levels of these within the framework of the major innovation consortium FUTUREMILQ.

At Aarhus University scientists develop methods that can make it possible to evaluate onion quality during storage. Photo: Colourbox

2016.10.20 | Food

Onions snitch about their ails

Aarhus University carries out research on promoting resource efficiency in all parts of the food chain. This includes a large project in which researchers and the industry are collaborating to prevent discarding several tons of onions annually. The aim is to make onions tell about their diseases before it is too late.

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