Aarhus University logo
Dansk
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…
With the aid of big data we can develop machines with artificial intelligence
that can make their own field treatment decisions. The challenge now is…
Cheese, chicken, and bread rich in fibre: our bodies react differently to different foods. A group of experts from Aarhus University are surveying the…
With time undesirable aromas and flavours may develop in lactose free milk. This is a challenge for the dairies when trying to accommodate the demand…
A new research method ensures increased and extensive knowledge about the beneficial effects related to intake of milk-derived foods. In the future,…
How do you examine if consumers are being misled by clever ad copy on groceries? It is actually more difficult than you might think. Researchers at…
Based on a urine sample, researchers from the Department of Food Science at Aarhus University can differentiate between intake of chicken and beef.…
Workshop brought experience with estimation of nitrogen loads in the year 1900 into focus.
Page 61 of 82.