2021.01.19 | Research news
The seeds from the exotic annatto tree contain the red colorant norbixin, which can be used to add color to a wide range of foods, including cheddar cheese, but the color tends to fade. Researchers from the Department of Food Science, Aarhus University have now come closer to understanding the mechanisms behind the loss of color. This has been…
2021.01.19 | Events
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 | 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…
