News archive

The seeds from the exotic annatto tree contain the red colorant norbixin, which can be used to add color to a wide range of foods, including cheddar…

A study from AU, based on a large data set from the Danish Cattle Database, demonstrates that hoof trimming late in gestation increases the risk of…

A study at Aarhus University shows that hoof trimming around drying off is associated with a 20% lower odds of dairy cows developing sole ulcers in…

Welcome to a guided video tour in the new research facilities at the Danish Cattle Research Centre (DKC), Aarhus University.

At the turn of the year, Aarhus University has implemented an organisational change to open four new departments. This is part of work to enhance…

We eat far too much sugar, for example in the form of sweetened drinks, yogurt and cake. However, do we even like these foods if they no longer have…

A multidisciplinary team of student entrepreneurs from Aarhus University has just won an international competition focused on novel, sustainable food…

Foodies from all over the world gathered for the virtual ReThink Eating Conference 2020, which took place in the beginning of December. The…

Cod waste can be transformed into high quality fish protein, which can be added to our food products and thereby contribute to both our health and the…

What is a baking contest winner made of? Equal parts of pure joy of baking mixed with scientific curiosity is the recipe for Mads Eg Andersen, who…