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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.

The concept of new Nordic food is built on strong values, but it is still considered a niche. Photo: Colourbox.

2014.11.21 | Research news

New Nordic Food is just food

The concept “New Nordic Food”, which promotes specifically Nordic ingredients and culinary traditions, will probably remain a niche, and in the long run will come to be regarded as just food. However, the values behind the concept will live on. Such are the conclusions of a report from Aarhus University.

Sea belt and other edible seaweed species do not pose a risk in terms of pathogenic microorganisms. Photo: Karsten Dahl

2014.11.19 | Research news

Danish seaweed is probably safe to eat

Scientists have reviewed the literature to discover if there are undesirable bacteria and other microorganisms on edible seaweed from the Danish coastal areas. There is good news, since it would appear that there are no pathogenic microorganisms to pose a risk to seaweed-eaters.

2014.11.18 | Research news

Food waste on the agenda

Kick-off for the project COSUS - Consumers in a sustainable food supply chain: understanding barriers and facilitators for acceptance of visually suboptimal foods

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