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

Scientists will look at the possibility of extracting the red pigmentation from aronia berries, black currants and sour cherries and using it as a natural colouring in food products. Photo: Martin Jensen

2014.11.17 | Research news

Natural berry pigments as food ingredient at the heart of new project

Scientists from Aarhus University, the University of Southern Denmark and a number of corporate partners are exploring how to effectively extract natural food colours from aronia berries, blackcurrants and sour cherries. The goal is to create a new, natural alternative to artificial food colours.

The intention is to move the Department of Food Science to Aarhus. Photo: Lise Balsby

2014.11.14 | Administrative conditions

Aarhus University moves its food science research to Aarhus

Aarhus University prioritises greater interaction with companies in the food sector and therefore expects to move the Department of Food Science to the Agro Food Park in Aarhus.

The milk from some dairy cows is better suited for cheese-making than milk from other dairy cows. Photo: Jesper Rais

2014.11.07 | Research news

Finding the best genes for cheese-making

The genetic makeup of cows is very important for the suitability of their milk for cheese production. This means that it is possible to include the cheese-making properties of milk in breeding strategies for dairy cattle.

Milk contains substances that affect fat metabolism. Photo: Colourbox

2014.10.30 | Research news

Drink milk and stay slim

Milk contains substances that may help to keep body weight down. Scientists from Aarhus University are helping to identify the substances and mechanisms involved.

Arla, Aarhus University and Copenhagen University join forces in a new project on the nutritional and health effects of dairy products. Photo: Colourbox

2014.10.29 | Knowledge exchange, Research news

Arla invests millions in research at Aarhus University

From 2015, Arla will be investing 62.5 million DKK in a new research centre with Aarhus University and the University of Copenhagen as business partners. The funds will finance 40 PhD and postdoc positions in the study of the nutritional and health effects of dairy products.

Professor Charles Spence from Oxford University has been appointed Affiliated professor at Aarhus University.

2014.10.10 | People

New affiliated professor combines psychology and the food experience

Professor Charles Spence from Oxford University has been appointed as Affiliated Professor in Experimental Food Sensory Psychology in the Department of Food Science at Aarhus University.

Marc Beermann from UrbanFarmers presents his ideas and products to the coaches. He was one of the many entrepreneurs attending the European Food Venture Forum.

2014.10.10 | Events

Networks and investments cut across national boundaries

The European Food Venture Forum (EFVF) recently took place for the fourth year in a row. This international event was held for the third time in Aarhus, and it attracted about 100 participants, including representatives from Finland, Hungary, Austria, Belgium and Denmark.

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