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Foto: Colourbox

2021.10.06 | Events

A sustainable food future begin with taste experiences in social contexts

Researchers and practitioners were gathered at the Creative Tastebuds conference to discuss how our sense of taste can help ensure new and more sustainable food choices. One of the main points made at the conference was that a sustainable food future begin with taste experiences in social contexts.

Photo: Colourbox

2021.09.17 | Research news

Researchers want to make sustainable choices and disposal of food packaging easier

Consumers are confused about how to dispose food packaging in a sustainable way. In a new project, researchers want to change this with science-based campaigns, providing the information needed to make the right choice.

Photo: Colourbox

2021.07.15 | Research news

Digital food photography may make us eat healthier

We view, create and share pictures of our food like never before. In a new literature review, researchers suggest that the phenomenon of #foodporn, if used wisely, may help us develop a healthier and more satisfying relationship with food.

Photo: Colourbox

2021.07.15 | Research news

Researchers want to improve the quality of plant drinks

The demand for plant drinks is growing, but how is the quality of their proteins? Researchers are investigating this in a new project that, with the help of groundbreaking analysis methods, will ensure that the plant drinks of the future have the best possible nutritional quality.

2021.07.15 | Conference

Join a conference on milk and health

Come and hear about the latest research in milk and health, when Arla Food for Health invites everyone interested to a conference. It will take place on 29 September, and it will be possible to be physically present at the event in Aarhus or to participate online.

2021.07.15 | Events

Meet the researchers at Food Week in Aarhus

Cell-based meat and milk, edible insects, sustainable food packaging, future protein crops and vegetable growth in salty soils - you can learn more about these topics, when researchers from Aarhus University take part in Food Week on 13-15 August.

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Thu 28 Oct
13:00-16:30 |
Workshop on the Applications of Magnetic Resonance in Food Science: Multiscale Food Structures and FoodOmics
An interactive online workshop organized by the Magnetic Resonance in Food Division (MRFOOD) of the Groupement Ampere on October 28, 2021. The workshop is aligned to the special issue ’Multiscale Food Structures and FoodOmics’ that will be published in the journal Magnetic Resonance in Chemistry. Presenters at the workshop will be authors who have contributed to the content of the special issue.
Tue 02 Nov
13:00-15:00 |
PhD defense: When the milk man brings parcel post: biological properties of extracellular vesicles in milk
During her PhD studies, Maria Stenum Hansen investigated how milk-derived membrane-enclosed vesicles contribute to intestinal cell signaling. These extracellular vesicles withstand gastrointestinal digestion and reach the intestine, where they are absorbed.
Mon 29 Nov
13:00-15:00 |
PhD defense: Studies of bovine κ-casein digestibility – contributions from genetic variation, glycosylation and sialylation
During his PhD studies, Bulei Sheng investigated the in vitro digestibility of bovine κ-casein; the only casein that can be glycosylated.