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Blackcurrants, sour cherries and other delicious and healthy Danish berries can become novel ingredients in specialist food products such as wine,…
By means of a new method Aarhus University scientists have demonstrated that there is a relation between the quality of packaged wild rocket after…
Aarhus University is part of the consortium FoodNexus, which is currently developing an application for the status of a European innovation alliance –…
Early detection of fever in sows can reduce piglet mortality and the consumption of antibiotics. Research from Aarhus University has refined a method…
When you select for confident mink in the breeding programme, you may also be breeding for a better fur quality according to a study from Aarhus…
A new study from Aarhus University shows that Danes generally accept food products enriched with vitamin D, but when in the supermarket Danes prefer…
From 1 October Carl-Otto Ottosen has been appointed professor at the Department of Food Science at Aarhus University.
Thanks to a large European research network, the Department of Animal Science managed to attract PhD students from 14 different countries when it in…
Denmark’s enormous food waste can be reduced by a more efficient use of the raw materials. Scientists from Aarhus University are involved in a project…
By including statistical models, scientists have developed a system that can help the farmer to monitor farrowing and to automatically and…
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