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A large and ambitious EU project will be looking on ways to increase the efficiency and sustainability of pig and poultry production. This is to be…
Many food products contain animal protein from eggs or milk, but new research will enable these potentiallty to be substituted by high quality protein…
The diet in the western world is characterised as being low in fibre and high in fat and refined carbohydrates. This unhealthy lifestyle increases the…
Science and commerce have joined forces to develop a wireless system for monitoring crops during storage.
If you want to make the world a better place you can start by looking into your own fridge and reducing your food waste.
A joint venture between universities and private enterprises has resulted in the development of a tool that can measure the degradation of the muscle…
A lower mortality rate and improved footpad health and meat quality of broilers are some of the positive effects of using ensiled kernel maize in…
An alliance of six organic farmers, two industrial partners and scientists from Aarhus University is set to develop new methods for the housing and…
Lime, fibre and stevia provide a cocktail of ingredients that can be added to fruit juice to increase its nutritional value and promote the…
Michelle Williams from the Department of Food Science is coordinator of a new multi-layered project to unleash, stimulate and use European research…
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