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Dairy research is one of the core areas at Aarhus University – and with good reason. New knowledge about the composition and quality of milk is of…
InnovateFood is a new initiative that aims to provide the food industry with new knowledge from the universities in order to create new, innovative…
Professor Hanne Christine Bertram, Department of Food Science, Aarhus University, has been awarded an Elite Researcher (EliteForsk) Prize for her…
Together with Arla Foods, Aarhus University has examined several aspects of concentrating the milk at the farm. In terms of quality there is nothing…
There are no problems with the milk quality from cows managed for extended lactation. On the contrary, studies indicate that this production strategy…
A new study shows that elderly people’s satisfaction with meals in their own home correlates closely with their degree of self-sufficiency.
Genes from a plant that lures insect pests to their deaths can be used to breed resistant crops.
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…
Scientists at the Department of Animal Science, Aarhus University have received a 10-mio DDK grant from the VELUX FOUNDATIONS for a project examining…
From January 2017, fur animal welfare assessment according to the WelFur protocol will be available for all European fur breeders. The WelFur…
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