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Foodies from all over the world gathered for the virtual ReThink Eating Conference 2020, which took place in the beginning of December. The…
Cod waste can be transformed into high quality fish protein, which can be added to our food products and thereby contribute to both our health and the…
What is a baking contest winner made of? Equal parts of pure joy of baking mixed with scientific curiosity is the recipe for Mads Eg Andersen, who…
Under the leadership of the MAPP Centre at Aarhus University, researchers have studied Europeans' eating habits during the corona crisis across 10…
Intentional delay of the cow’s first insemination after calving results in an extended lactation. However, not all cows manage an extended lactation…
In collaboration with the Technical University of Denmark (DTU), the Department of Engineering at Aarhus University has developed photonic sensor…
The company Pure Algae started back in 2018 based on a master's thesis. Today, it is a company with eight employees and an almost fully developed…
On November 17, approx. 150 researchers, politicians and stakeholders participated in a webinar to discuss and provide information about the…
Inspired by the widespread use of technology in the context of COVID-19, Assistant Professor Qian Janice Wang from the science team Food Quality…
To gain a better insight into the development of the weed's resistance to herbicides, researchers from Aarhus University have updated the overview of…
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