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Niall Young has a PhD degree in rheology from the University of Salford, United Kingdom, and has worked in the food industry for more than 20 years.

2017.03.16 | Food

Affiliate Associate Professor to strengthen the cooperation with the food industry

Department of Food Science, Aarhus University, appoints Niall Young as Affiliate Associate Professor in food structures and rheology. Niall Young is employed as a Technical Fellow in DuPont Nutrition & Health.

Over a period of three years, the scientists conducted field studies with various crops and cropping systems. Photo: Jesper Rais

2017.03.13 | Agro

Grasses are good at using the sun to be productive

Scientists from Aarhus University have studied how efficient crops are at using the sun to produce biomass for biorefining. This knowledge can be put to use to optimise biomass yields and improve sustainability.

2017.03.13 | DCA

Increased knowledge required on production of protein from green biomasses

Green biomasses hold a significant potential as an alternative to traditional protein sources. However, a recent report establishes the fact that further knowledge is required on the economic and environmental consequences in case an actual commercial production is implemented.

As a starting point InnovateFood will use 12 actual problems formulated by the participating companies. Photo: Jesper Rais

2017.02.27 | Food

Scientists and students set new examples regarding healthy food

InnovateFood is a new initiative that aims to provide the food industry with new knowledge from the universities in order to create new, innovative solutions within the food industry.

Professor Hanne C. Bertram has been awarded an Elite Researcher (EliteForsk) Prize 2017 for her research of international excellence. (Photo: Ditte Valente/EliteForsk)

2017.02.22 | DCA

Prestigious Elite Researcher Prize awarded to food science researcher

Professor Hanne Christine Bertram, Department of Food Science, Aarhus University, has been awarded an Elite Researcher (EliteForsk) Prize for her research into the correlation between diet and health. The prize is awarded by the Danish Ministry of Higher Education and Science and goes to outstanding researchers under 45 years of age.

2017.02.17 | DCA

New breeding strategy to increase the export of Danish grasses

The best properties from three well-known grasses will be united in new grass varieties. With significantly enhanced performance and high robustness, such grasses will pave the way for Danish export of new varieties that are prepared for future climate and the demand for more biomass.

Price contributes to many students choosing the less healthy options in the cafeterias. Photo: Colourbox

2017.03.01 | DCA

How do we get young men in vocational schools to eat healthy?

There are several challenges associated with getting young men in vocational schools to eat healthy. According to a new study from Aarhus University, the students overall dislike it when someone interferes with their dietary habits.

Wheat in Europe is at risk of infection from new variants of certain fungal diseases that the wheat plants have no resistance against. Photo: Janne Hansen

2017.03.01 | DCA

Are we prepared if wheat stem rust spreads further north?

European wheat crops may be at risk from new races of the stem rust disease, and call for increased research and surveillance. Aarhus University plays a central role by hosting the Global Rust Reference Center.

Researchers have mapped which genes in the plant Barbarea vulgaris influence its unique abilities to lure and kill certain insects. Photo: Enrico Blasutto

2017.02.08 | DCA

Researchers from Aarhus University and University of Copenhagen map death trap genes

Genes from a plant that lures insect pests to their deaths can be used to breed resistant crops.

We become more and more individualised in our wishes and needs. Photo: Colourbox

2017.02.08 | DCA

How do food and meals affect the quality of life among the elderly?

A new study shows that elderly people’s satisfaction with meals in their own home correlates closely with their degree of self-sufficiency.

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