Aarhus University logo
Vi forbinder bæredygtighed med fødevarer, og vi vil gerne spise mere bæredygtigt - men vi køber kun i beskedent omfang bæredygtige fødevarer. Det er…
We are happy to announce that Polymeros Chrysochou has been appointed professor from 1 March 2020.
Det Økologiske Spisemærke er en statskontrolleret mærkningsordning, der viser andelen af økologi på et spisested. Mærkningsordningen har allerede…
When we eat a cashew nut, we might not be aware of the fact that the ‘nut’ it is just a small part of the cashew fruit. When we buy coconut water, we…
The research infrastructure FOODHAY receives a grant of DKK 51.5 million from the Ministry of Higher Education and Science.
Jessica Aschemann-Witzel and Marija Banovic have visited Embrapa in Rio de Janeiro in the scope of the international network ‘Waste-To-Value Ideas for…
A new study on potato protein makes food manufacturers wiser on how to market plant-based products and make consumers more tempted to buy them. Health…
Have you ever bought something simply because you saw it when you entered the store? Well, your purchase might not have been accidental.
Talking about potato is no hot potato. This is one of the conclusions from a series of food consumer studies in the scope of the research project…
Understanding Consumer Choices and Experiences in Food
Page 5 of 8.