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Mon 01 Feb
09:00-17:00 |
Future Food Science in focus at the first international iFOOD conference
Aarhus University's Center for Innovative Food Research, iFOOD, will hold its first international conference on 2 and 3 February 2021. Here, the latest food research will be presented in everything from raw material production, food processing and packaging to sensory, consumer behavior and health. The conference is held online and participation is free.


2021.01.19 | Research news

Why do foods with the red colorant norbixin fade?

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

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.


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…