News archive

Researchers from the Department of Food Science have come a step closer to understanding the connection between our meat intake and the possible risk…

New agri-food companies can now apply to become part of the European network RisingFoodStars, which gives access to a wide range of resources that can…

Methane consists of carbon and hydrogen, and the production of methane in the rumen of cattle can be reduced significantly by for example adding fat…

Future Food Innovation, where Aarhus University is a partner, has just changed its name to Future Food & Bioresource Innovation. With the change of…

The Department of Food Science at Aarhus University strengthens its strategic focus on research on innovative, sustainable packaging solutions with…

It seems like the rider’s weight does not affect the horse’s welfare as much previously expected. Neither the horse’s stress hormone level, heart rate…

When the cow is fed grass with a naturally high vitamin E content, the milk’s content of vitamin E is higher than when the cow is primarily fed feed…

We need to consume less sugar, but how can the industry create sugar-reduced food products without compromising on the sweet taste? Researchers from…

New research and product development in the area of sustainable packaging for fruit and vegetables were presented at a seminar at the Danish…