2016.01.20 | Meeting

Open seminar on butyrates and metabolic health

Results from the project ButCoIns will be presented at an open seminar. Food companies, clinical dietitians and other health professionals are invited.

2016.01.20 | Workshop

Inaugural Workshop: Bridging the gap between applied plant and food science

Department of Food Science would like to invite you to the inaugural workshop by Professor Carl-Otto Ottosen: Bridging the gap between applied plant and food science.

2016.01.18 | Research news

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.

2016.01.17 | Research news

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 baking with wholegrain that is packed with health-promoting substances.

2016.01.16 | News from the management

New Affiliate Associate Professor in food microbiology

Dieter Elsser-Gravesen, scientist and owner of the company ISI Food Protection, becomes Affiliate Associate Professor in food microbiology at the Department of Food Science.

2016.01.13 | Research news

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.

2016.01.11 | Research news

Scientists are paving the way for more sustainable Danish berry production

Blackcurrants, sour cherries and other delicious and healthy Danish berries can become novel ingredients in specialist food products such as wine, vinegar and juice. This is one of the methods used in a new project led by Aarhus University to increase the sustainability of the Danish berry production.

2015.12.08 | Research news

Measurement of volatile organic compounds may reveal wild rocket salad quality

By means of a new method Aarhus University scientists have demonstrated that there is a relation between the quality of packaged wild rocket after harvest and the release of volatile organic compounds. In the long term this new method may be beneficial to the industry as well as consumers.

2015.11.30 | Science and Technology

Aarhus University works towards the formation of a European food alliance

Aarhus University is part of the consortium FoodNexus, which is currently developing an application for the status of a European innovation alliance – a so-called food-KIC. The alliance will connect the private and public sectors within the food industry in Europe, creating more innovation, jobs and better education.

2015.10.27 | Research news

From food waste to food delicacies

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 that examines how waste from the production of fruit and vegetables can be converted into new types of delicacies.

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