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Throughout the master's degree programme, focus is on how the students can use their knowledge in practice, both within the food industry and in research. Photo: Colourbox

2021.01.12 | Education news

Get ready for the food market of the future at new Danish-Chinese education

The "International Food Quality and Health" Master’s degree programme equips students to develop the food market of the future across China and Denmark. Aarhus University and the University of Chinese Academy of Sciences have created the programme, and together the educational institutions foster a unique cross-cultural learning environment.

In their study, the researchers looked into whether it is possible to reduce the sugar content without compromising on taste. Photo: Colourbox

2020.12.22 | Research news

Can we get used to eating less sugar?

We eat far too much sugar, for example in the form of sweetened drinks, yogurt and cake. However, do we even like these foods if they no longer have the same high sugar content? Researchers from Department of Food Science at Aarhus University have looked into this in a comprehensive literature survey.

A drawing activity was part of the virtual conference dinner at ReThink Eating 2020. Photo: Signe Lund Mathiesen.

2020.12.17 | Research news

Virtual dining put to the test at ReThink Eating 2020

Foodies from all over the world gathered for the virtual ReThink Eating Conference 2020, which took place in the beginning of December. The interactive event concluded with an untraditional experimental conference dinner with an unusual cocktail of cheese tasting, storytelling, music and drawing.

Photo: Colourbox

2020.12.16 | Research news

Do we want to eat food with protein from cod waste?

Cod waste can be transformed into high quality fish protein, which can be added to our food products and thereby contribute to both our health and the circular economy. But are we willing to eat food enriched with cod protein? Researchers from the MAPP Centre at Aarhus University are looking into the matter in a new EIT Food study.

2020.12.16 | Awards

AU students secure victory at international entrepreneurship competition

A multidisciplinary team of student entrepreneurs from Aarhus University has just won an international competition focused on novel, sustainable food systems, organized by the European Knowledge Innovation Community EIT Food. They have created a sound business model for a new company, “The first aid kitchen”, and developed their first prototype, a…

2020.12.15 | Research news

Large study unveils eating habits during the corona crisis

Under the leadership of the MAPP Centre at Aarhus University, researchers have studied Europeans' eating habits during the corona crisis across 10 countries. The results show, among other things, a tendency towards more deliberate and larger purchases as well as a strengthened interest in cooking - and there are indications that some of the new…

Throughout The Great Bake Off, Mads Eg Andersen's ingenuity has impressed the judges. Here he is in the process of presenting his contest-winning cake in the final. Photo: Conny Kaalund O'Carrol

2020.12.09 | People

Scientific curiosity secured AU student’s victory in the TV show “The Great Bake Off”

What is a baking contest winner made of? Equal parts of pure joy of baking mixed with scientific curiosity is the recipe for Mads Eg Andersen, who studies molecular biology at Aarhus University. He has benefited from his scientific approach throughout the season of The Great Bake Off, and his perfected chocolate work secured his victory in the…

Photo: Pure Algae

2020.11.25 | Talent development

AU FOOD helps seaweed technology closer to the market - and will welcome more startups

The company Pure Algae started back in 2018 based on a master's thesis. Today, it is a company with eight employees and an almost fully developed technology for land-based production of seaweed. Pure Algae is among the participants in the EIT Food entrepreneurship programme Seedbed, which in Denmark is based at AU FOOD – the Department of Food…

Photo: Qian Janice Wang

2020.11.20 | Conference

Interactive conference on novel eating experiences

Inspired by the widespread use of technology in the context of COVID-19, Assistant Professor Qian Janice Wang from the science team Food Quality Perception and Society at the Department of Food Science, Aarhus University is hosting a virtual, interactive conference out of the ordinary. The first ReThink Eating Conference 2020 takes place online on…

Photo: Colourbox

2020.11.12 | Research news

Grant of DKK 2.8 mill. for new project on plant-based diets

Assistant Professor Martin Krøyer Rasmussen from the Department of Food Science receives DKK 2.8 mill. from the Independent Research Fund Denmark for a project that will investigate micro-RNAs in plant-based diets. It is an area that is not very well understood, but which can have a very big impact on our health.

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