2016.07.04 | Research news
We should avoid food waste but, on the other hand, not risk food poisoning from eating food that is way past its sell-by date. Scientists from Aarhus University have examined how well the Danes know the different types of shelf life labels.
2016.05.13 | Research news
Beef production emits greenhouse gases and thus contributes to global warming – but not all types of beef production contribute equally to the problem.
2016.05.10 | Events
Danish Food Cluster, Chr. Hansen and CAPNOVA invite you to meet the new Food Tech Stars on May 19 at Chr. Hansen in Hørsholm.
2016.05.03 | Research news
If you want to make the world a better place you can start by looking into your own fridge and reducing your food waste.
2016.04.21 | Research news
A joint venture between universities and private enterprises has resulted in the development of a tool that can measure the degradation of the muscle structure in mechanically separated meat (MSM). All MSM is currently sold as a low-value product – although part of it is actually of high quality.
2016.04.13 | Research news
New research reveals the mechanism behind a cancer-relevant inhibition of human sugar transporting protein. The hope is that this will guide future drug design targeting sugar uptake mechanisms. This will ultimately lead to progress in a number of important common conditions, such as diabetes and cancer.
2016.04.04 | Research news
The research project MOVE will be studying how the seeds of old vegetable varieties with interesting properties can be made available to hobby growers and organic farmers.
2016.03.29 | Knowledge exchange
When it comes to food, the term Free From has gained quite some attention over the last years. On Thursday March 31 the Danish Food Cluster is hosting a morning event, where three presenters will give their perspective on the phenomenon. Among these is Professor Klaus Grunert.
2016.03.19 | Research news
Lime, fibre and stevia provide a cocktail of ingredients that can be added to fruit juice to increase its nutritional value and promote the sensory experience of the juice.
2016.03.09 | Research news
Companies perform better when they bring sustanability into their core values, says Marcia Dutra de Barcellos, Visiting Professor, MAPP Centre, Aarhus BSS.
