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2015.03.23 | Research news

Danes content with the food they buy

Danes are generally content with the food they can buy in Danish supermarkets and with the food they eat. This is the conclusion of a study undertaken by the MAPP Centre at Aarhus University. The researchers have developed a quality index that measures food satisfaction and for which they divided consumers into five categories.

2015.03.12 | Research news

Start your healthy eating habits at school

A Danish study shows that about half of the country's schools have introduced measures to promote healthy eating habits, but that it requires extreme dedication, support and economic thrift if the scheme is to be successful.

Researchers will elucidate the health-promoting effects of fibre and bacteria to help prevent problems connected to obesity and lifestyle diseases. Photo: Janne Hansen

2015.02.17 | Research news

Health benefits of fibre and bacteria in food

A new joint project between Aarhus University and DuPont Nutrition & Health will lead to a better understanding of the effect of probiotic bacteria and prebiotic dietary fibre in humans.

Through collaborations across the industry, the Top Safe-project will focus on Danish foods as being safe and of highest quality.

2015.02.16 | Research news

Joint collaboration receives million DKK grant

Along with several partners, Danish Food Cluster member, ISI Food Protection, has been granted 11,27 million DKK for a GUDP (Green Development and Demonstration Programme/Grønt Udviklings- og Demonstrationsprogram) project. The project, called Top Safe, aims to develop new initiatives in order to secure fresh foods against pathogenic bacteria like…

Prize-winning chefs create artful food that appeals to several senses. This salad was inspired by a Kandinsky painting. Photo: Crossmodal Research Laboratory

2015.02.11 | Events

Unveiling the secrets of our food habits

You are what you eat – but why do you eat what you eat and buy certain food products instead of others? What affects your enjoyment of the meal? These questions were dealt with by three professors at an interdisciplinary workshop held by the Department of Food Science at Aarhus University.

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.

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