Aarhus University logo / Aarhus Universitets logo
Sustainable food systems should use what is currently a wasted side-stream, such as protein in the potato starch industry. ProPotato explores consumer acceptance of new plant-based foods with potato protein.
Retailers are criticised for triggering consumer food waste through food price promotions. WasteProm studies whether this actually holds true, or whether it rather depends on the consumer in question.
To secure continued sales growth of Danish pork in the Chinese market and a first mover advantage, it is crucial that the Danish pork sector gains knowledge about the best branding strategies for pork in the Chinese market.
When we eat a cashew nut, we are not aware that it is actually just a small part of the cashew fruit. We might buy coconut water, but what actually happens to the coconut, if only the water is bottled? And are there other un-tapped sources of protein in some further crops?
With an outset in food policy issues related to health, sustainability and food quality trends, MAPP conducts research projects on the attitudes, preferences and activities of consumers and other actors.
The objective of this project is to transform large-scale technologies for the processing of fruits and vegetables, to small, flexible and mobile units in local food communities.
The Covid-19 pandemic affects many aspects of everyday life. How will it affect consumer behaviour and consumer demand for food products and services?
This project studies how a ‘consumer-friendly’ and ‘holistic’ sustainability label could be created – with holistic meaning reflecting all relevant dimensions of sustainability, instead of only one or few.
The MAPP Centre is part of FOODHAY: Open Innovation FOOD & Health Laboratory research infrastructure. The project funds infrastructure for advanced consumer behaviour research.
The project aims to develop state-of-the-art antimicrobial packaging solutions to improve food safety and reduce food waste with the use of nanotechnology
OATPRO engineers the oat proteins through consumer driven sustainable food development process for more plant-based and environmentally friendly food matrices.
The project will study the physio‐geographical and socio-economic conditions for producing provenance foods in Denmark and support differentiation of the agricultural production.
MooDFOOD applies a multidisciplinary approach to find out how food-related behaviours, behavioural advice and nutrient intake are linked to depression and preventing depression.
We lack solid evidence on why lost weight is often regained after diet. In NoHoW, the aim is to learn which factors support weight loss maintenance in keeping the lost weight at bay.
FUNPRO discovers the potential of cereal crops of the Nordic region to introduce new plant protein ingredients for new sustainable food products and brighter future.
DIVERSIFY drives the blue revolution by exploring the biological and socio-economic potential of new fish species for expansion of the European aquaculture industry.
The project will strengthen the competitiveness of farmers and processors of beef and lamb products by helping them meet consumer demands regarding ethical and eating quality.
Edulia responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice.
The main objective is to increase the competitiveness and sustainability of the value chain of the Mediterranean marine aquaculture sector and explore new added value products and market niches for Mediterranean aquaculture species.
