How does ergot infect rye, and which genes play an important role in resisting the disease? These are questions researchers from Department of…

How can our sense of taste help ensure new and more sustainable food choices? This is the theme of the innovative and interdisciplinary conference…

Aarhus University leads a new project which is to reduce dairy cows’ emission of methane by 50%. The actors behind the project are going to develop a…

Curiosity and learning ability go hand in hand. We know this from humans and non-human primates, but for the first time it has now also been…

More than 200 researchers have made suggestions for the green transition of Danish agriculture and food production. On that occasion, Aarhus…

Researchers from Aarhus University, among others, have compared wetland programs in Denmark and Sweden over the past 35 years. It has resulted in nine…

By using some very special substances called benzoxazinoids, plants such as maize can scare certain species of plant parasitic nematodes away from the…

Soon, packaging for take-away foods might be completely based on local, sustainable materials instead of fossil-based products. In a new research…

Too much bread ends up in the trash, but what if, instead, it could return to the supermarket in as high-performing and fully biodegradable packaging?…

With a grant of DKK 10 million from the Novo Nordisk Foundation, researchers from Aarhus University are aiming to find out how best to use naturally…