Current News

Green biorefining can contribute to both rural growth, a more sustainable agriculture and European self-sufficiency with plant protein. The…

Mario M. Martinez from the Department of Food Science, Aarhus University, receives the prestigious Young Scientist Research Award from the Cereals &…

AU FOOD has initiated a new network that will accelerate the development of alternative meat based on sustainable, Nordic ingredients and thus take on…

The demand for organic fruit and vegetables is growing significantly, but updated knowledge is needed about the climate impact of production of…

Heavy farm machinery results in soil compaction, which can damage the root growth of crops. Research from the Department of Food Science at Aarhus…

In the past year, the entrepreneurship programme Food eHub at the Department of Food Science, Aarhus University, has helped a number of local startups…

One hectare of Danish cultivated hemp can replace 2-3 hectares of cotton and requires significantly less water in production. A new project, supported…

An article in the scientific journal ”Foods” describes various Danish dietary patterns and their impact on carbon footprint, land use and nutrition,…

In collaboration with NEXUS A/S, researchers from the Department of Food Science, Aarhus University, have studied the possibility of using chickpea…

On 17 November, an online seminar will describe the disruptive potentials of new local biorefineries to contribute to EU self-sufficiency with plant…