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New publication by Anna Marie Prentiss, Matthew J. Walsh, Erik Gjesfjeld, Megan Denis, Thomas A. Foor.
The gluten-free bread market is growing, but the texture of bread is typically dry and the crumbs are non-cohesive and they stale rapidly. Researchers…
In 2017, Aarhus University established seven interdisciplinary centres addressing major societal challenges and the United Nations Sustainable…
New publication by Nicolas-Xavier Geilfus1, Kathleen Munson, Marcos Lemes, Feiyue Wang, Jean-Louis Tison, and Søren Rysgaard
The sustainable food solutions of the future should be found in the sea, according to two innovative startups, which are both taking part in an…
A research team from iNANO and Department of Molecular Biology and Genetics (Aarhus University) has used an in vitro selection technique to develop an…
The Carlsberg Foundation awards DKK 12 million in total for iNANO associated researchers. The funds allow the researchers to invest in new valuable…
In the summer of 2021, in a respite from the restrictions of the pandemic, the team at the Aarhus University Lake Warming Mesocosm Experiment (LWME)…
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