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Hanne C. Bertram has an honourable career behind her – where she already at the age of 30 was awarded the Ministry of Science, Technology and Innovation’s major EliteForsk prize. Since then, she has received, amongst others, the Danisco Award and is one of the most cited and published researchers in her field. Photo: Lars Kruse/AU

2016.02.01 | Food

Elite researcher appointed professor at the Department of Food Science

Hanne Christine Bertram has been appointed professor in food metabolomics at the Department of Food Science at Aarhus University.

In a new research project, researchers from Aarhus University in cooperation with Organic Denmark and a number of commercial partners will be examining whether the addition of organic oregano to cattle feed can reduce the production of methane in the rumen and thus emissions of methane gas. Photo: AU

2016.02.02 | Food

Oregano may reduce methane in cow burps

A new research project aims to reduce methane emissions from dairy cows by up to 25 per cent. This benefits not only the environment, but also arable farmers and milk producers.

Over 92 per cent of Danes know how to boil an egg, while less than one in ten have tried their hands at making homemade sushi or fish soup from scratch. Photo: Colourbox

2016.02.01 | DCA

Mapping the Danes’ kitchen skills

Our knowledge of food and our kitchen skills are highly dependent on our level of income and on whether we have children living at home. This is the result of a study conducted by the MAPP Centre at Aarhus BSS, Aarhus University.

PhD student Cecilie Hermansen won the student prize for her presentation in a competition at a large international conference in the USA. Photo: Janne Hansen

2016.01.28 | Agro

Young scientist with X factor

PhD student Cecilie Hermansen from the Department of Agroecology has won the prize for the best student presentation at a large international conference in the United States.

Monitoring new fungal races is a central part of yellow rust early warning in Denmark and abroad. New DNA techniques are an important tool. Photo: Janne Hansen

2016.02.02 | DCA

The Global Rust Reference Center has improved the early warning of yellow rust in cereals by means of DNA genotyping

Two new races of yellow rust have been detected in Scandinavia and in countries around the Baltic Sea. One race may be of particular importance in triticale whereas the other mainly affects wheat.

Scientists from Aarhus University will now examine whether an increased incubation temperature may increase the growth of supporting musculature and leg bones.

2016.02.17 | Food

Higher incubation temperature and improved chicken welfare

A new research project will examine whether increased incubation temperatures may reduce the occurrence of leg problems in broilers.

There are a whole lot of good reasons to eat wholegrain products , including the health-promoting benzoxazinoids. Photo: Colourbox

2016.01.08 | DCA

Wholesome wholegrain

When it is a matter of health, whole grain has the X factor – or rather the BX factor – in the form of a certain group of bioactive compounds called benzoxazinoids, or BX. Scientists from Aarhus University have documented the uptake of these compounds in humans and their possible beneficial effect on the immune system.

Let research into your kitchen and bake megahealthy bread and buns using wholegrain. A new cook book “Whole grains” shows you how. Photo: Colourbox

2016.01.08 | DCA

Recipes for healthy wholegrain foods

A research project at Aarhus University with focus on wholegrain has culminated in the production of a cook book that gives inspiring recipes for cooking with wholegrain that is packed with health-promoting substances.

Human milk contains nanostructures that apparently carry messages from the mother's cells to the baby's cells. Photo: Colourbox

2016.01.05 | DCA

Milk as a messenger

Human milk contains tiny structures that can carry messages from the mother’s cells to her infant’s cells. Scientists at Aarhus University have studied the structure and function of these nano-packages more closely.