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Photo: Colourbox

2020.07.07 | Research news

We underestimate our own consumption of candy and chips

We are well aware that our own consumption of candy and chips is too high - but still, each of us believe that our consumption is lower than that of other consumers, according to a new study by the MAPP Centre and Department of Food Science, Aarhus University. The study focuses on the development in portion sizes for candy and chips in Denmark.

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2020.06.11 | Research news

How do consumers respond to sustainable packaging?

Aarhus University focuses on developing sustainable packaging solutions for food. In a new research project, the MAPP Centre will be involved in investigating how consumers respond to sustainable packaging.

Photo: Olden Kombucha

2020.06.11 | Research news

Kombucha startup receives support from Future Food & Bioresource Innovation

The Food eHub at the Department of Food Science, Aarhus University, has helped a local start-up company to secure funding from Future Food & Bioresource Innovation. The funding will support the development of the product Olden Kombucha, a fermented drink made with tea, in cooperation with the Aarhus University School of Engineering and the company…

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2020.05.26 | Research news

Your entire diet affects whether your meat intake increases the risk of cardiovascular diseases

Researchers from the Department of Food Science have come a step closer to understanding the connection between our meat intake and the possible risk of cardiovascular diseases. This was done by focusing on the importance of the rest of our daily diet.

Photo: Colourbox

2020.05.20 | People

New appointments to strengthen research on sustainable packaging

The Department of Food Science at Aarhus University strengthens its strategic focus on research on innovative, sustainable packaging solutions with the appointment of two new tenure tracks, who are highly specialized in this area.

2020.05.20 | Research news

EIT Food supports new agri-food companies

New agri-food companies can now apply to become part of the European network RisingFoodStars, which gives access to a wide range of resources that can help the companies on the road to success. This is part of EIT Food, where Aarhus University is a core partner.

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At Aarhus University scientists perform research in the quality and composition of vegetable and animal food products following the entire chain ranging from raw material production via storing and processing to health and sensory properties.

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