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2016.01.31 | Research news

Mapping the Danes’ kitchen skills

Our knowledge of food and our kitchen skills are highly dependent on our level of income and on whether we have children living at home. This is the result of a study conducted by the MAPP Centre at Aarhus BSS, Aarhus University.

2016.01.20 | Meeting

Open seminar on butyrates and metabolic health

Results from the project ButCoIns will be presented at an open seminar. Food companies, clinical dietitians and other health professionals are invited.

2016.01.20 | Workshop

Inaugural Workshop: Bridging the gap between applied plant and food science

Department of Food Science would like to invite you to the inaugural workshop by Professor Carl-Otto Ottosen: Bridging the gap between applied plant and food science.

2016.01.18 | Research news

Wholesome wholegrain

When it is a matter of health, whole grain has the X factor – or rather the BX factor – in the form of a certain group of bioactive compounds called benzoxazinoids, or BX. Scientists from Aarhus University have documented the uptake of these compounds in humans and their possible beneficial effect on the immune system.

2016.01.17 | Research news

Recipes for healthy wholegrain foods

A research project at Aarhus University with focus on wholegrain has culminated in the production of a cook book that gives inspiring recipes for baking with wholegrain that is packed with health-promoting substances.

2016.01.16 | News from the management

New Affiliate Associate Professor in food microbiology

Dieter Elsser-Gravesen, scientist and owner of the company ISI Food Protection, becomes Affiliate Associate Professor in food microbiology at the Department of Food Science.

2016.01.13 | Research news

Milk as a messenger

Human milk contains tiny structures that can carry messages from the mother’s cells to her infant’s cells. Scientists at Aarhus University have studied the structure and function of these nano-packages more closely.

2016.01.11 | Research news

Scientists are paving the way for more sustainable Danish berry production

Blackcurrants, sour cherries and other delicious and healthy Danish berries can become novel ingredients in specialist food products such as wine, vinegar and juice. This is one of the methods used in a new project led by Aarhus University to increase the sustainability of the Danish berry production.