Aarhus University logo
The project INFOODMATION aims to deepen our understanding of how food consumption habits, particularly those related to health and sustainability, are influenced by mainstream media, social media, and marketing.
Bread waste accounts for a large portion of food waste. In this project, we aim to understand consumers’ attitudes towards upcycled products that include bread waste materials.
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.
As much as 10 mio. Metric tons of eggs are used per year in baked goods. PIER develops high-quality, climate-friendly, and affordable plant-based functional ingredients as egg replacers.
The Horizon Europe project OrganicTargets4EU aims to reach 25% of agricultural land under organic farming and a significant increase in organic aquaculture by 2030.
The project will aim to secure uptake of sustainable packaging solutions and optimise reuse schemes.
European citizens believe that current animal husbandry practices are too intensive. mEATquality analyses consumer attitudes, perceptions, and preferences regarding sustainable meat production. The husbandry factors that determine ‘extensiveness’ can be applied and optimised in organic, free range and conventional production systems.
Dietary shifts towards more plant-rich diets can substantially reduce the environmental impact of food consumption. This project introduces an innovative approach of developing agent-based models based on social-behavioural experimentation data.
FOODCoST aims to support the transition towards sustainable food systems by proposing a harmonising methodology to calculate externalities in climate, biodiversity, environmental, social and health along the food value chain.
FEASTS is a groundbreaking, collaborative research programme with the goal to deliver a comprehensive, unbiased knowledge base about cultured meat and seafood (CM/CSF), and their place in the food system.
In collaboration with the Nuremberg Institute for Market Decisions (NIM), this project aims to develop effective nudges to help reduce foods being wasted due to consumers’ misunderstanding of best-before dates as expiry dates.
PlantPro will accelerate an efficient green consumer behaviour transition towards more plant-rich diets and reduced food waste.
CRES aims to improve and diversify local income potentials in Ghana and Burkina Faso through a selection of best varieties of native tree species, value-added products and innovative marketing. Financed by Danida.
The project aims to explore and investigate the potential for improving the upcoming industry of insect production for food and feed.
COMFOCUS brings together, integrates on European scale, and opens up key national and regional research infrastructures in the field of food consumer science to all European researchers.
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 project aims to develop state-of-the-art antimicrobial packaging solutions to improve food safety and reduce food waste with the use of nanotechnology
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.
Why not harvest energy and crops from the same field? Agro-voltaic systems combine food production and photovoltaic parks for a dual land use. We study farmer, citizen, and consumer acceptance of this sustainable technological innovation.
FOODSTORIES will develop new educational materials that summarise how storytelling can be ethically applied to food science communication as an effective tool to explain findings to non-expert audiences. The aim is to encourage teachers and students within the fields of food science and technology to improve their science communication skills.
