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Leaves from white oilseed rape plants could be a new healthy ingredient in the salad bowl. Photo: Knold & Top

2015.02.09 | Research news

New leaf for the salad bowl

The familiar yellow oilseed rape growing in Danish fields is normally used for oil production and animal feed. The breeding of new white-flowered oilseed rape varieties means that we will soon be able to add their healthy leaves to our salad.

Associate Professor Henrik Brinch-Pedersen has been awarded a grant of DKK 12.3 million by the Innovation Fund Denmark to develop natural food colouring. Photo: Charlotte Hamann Knudsen

2015.01.21 | Research news

Developing natural food colouring

A number of synthetic food colours have been shown to have undesirable side effects, especially in children. Associate Professor Henrik Brinch-Pedersen has been awarded a grant of DKK 12.3 million by the Innovation Fund Denmark to extract dye from black carrots.

The Innovation Fund has granted millions of Danish kroner to research in agrifood at Aarhus University. Photo: Colourbox

2015.01.19 | Research news

Research in agriculture and food at Aarhus University gets multimillion kroner boost

Innovation Fund has granted 79.5 million Danish kroner to research projects and industrial postdoc projects in food and agriculture at Aarhus University.

Food can be enriched with vitamin D to help promote people's health. Photo: Colourbox

2015.01.14 | Research news

Milk proteins to become a source of Vitamin D

Vitamin D deficiency is a massive problem in the winter at our latitude. Even with a balanced diet it is difficult to fully cover your vitamin D requirement. With a backing of 13 million Danish kroner from Innovation Fund Denmark, a new project – DFORT – will endeavour to improve the uptake of vitamin D from fortified foods by building the vitamin…

The growing method can affect the taste and health value of vegetables. Photo: Jesper Rais

2015.01.09 | Research news

Growing method can make vegetables tastier and healthier

Growing methods affect the contents of healthy substances in cabbage and root crops and whether they have a sweet or bitter taste.

Researchers at Aarhus University have achieved several promising results that will now be tested in the field. This can lead to reduced use of pesticides in apple orchards. Photo: Janne Hansen

2015.01.07 | Research news

Towards zero pesticide residues in Danish apples

Research shows that it is possible to reduce or eliminate pesticide residues in apples. The research results are now being tested in practice.

2014.12.12 | Education news

New European MSc with Department of Food Science as partner

FOOD AU has in collaboration with other European universities developed a MSc in Sustainable Food Systems. This MSc programme starts for the first time in September 2015

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CARBOHYDRATES IN MILK COME UNDER SCRUTINY
Scientists from Aarhus University will be closely examining the content of healthy carbohydrates in cow's milk and whether it is possible to breed your way to milk with a higher content of these carbohydrates. The ambition is that this may improve formula milk for infants.

2014.12.11 | NINA HERMANSEN
The project ambition is to ultimately help produce infant formula milk with a higher carbohydrate content. Photo: Colourbox

2014.12.12 | Research news

Carbohydrates in milk come under scrutiny

Scientists from Aarhus University will be closely examining the content of healthy carbohydrates in cow's milk and whether it is possible to breed your way to milk with a higher content of these carbohydrates. The ambition is that this may improve formula milk for infants.

2014.12.08 | Events

FOOD is very much back on the menu

AU-FOOD were co-organisers with MAPP Centre and Madkulturen of a very successful and well-attended conference (100+people) on 'Quality and Food Culture, Knowledge and Trends' at Bella Center in Copenhagen on 26 November 2014. Find all presentations here.

2014.12.02 | Events

Call for abstracts for MAPP Workshop

The 12th International MAPP Workshop on Consumer Behaviour and Food Marketing will focus on product-household co-creation of experiences in shopping for products and preparing meals, and the various meanings that food authenticity can take in this co-creation process. Deadline for submission of abstracts is 25 February 2015.

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