2021.01.12 | Education news
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.
2020.12.22 | Research news
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.
2020.12.17 | Research news
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.
2020.12.16 | Research news
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
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
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…
2020.12.09 | People
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…
2020.11.25 | Talent development
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…
2020.11.20 | Conference
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…
2020.11.12 | Research news
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.
