Department of Food Science

Search results

• DR1 Debat: Kampen om brødet

  Åse Solvej Hansen

  20/03/2015

  1 Media contribution

  Press/Media: Press / Media

• Videnskabsmagasinet 6:10

  Annemarie Olsen

  19/03/2015

  1 Media contribution

  Press/Media: Press / Media

• Famed Culinary School Le Cordon Bleu Endorses Eating Insects

  Roberto Flore

  22/02/2015

  1 Media contribution

  Press/Media: Press / Media

• Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

  Roberto Flore

  21/02/2015

  1 Media contribution

  Press/Media: Press / Media

• Ant-infused gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

  Roberto Flore

  21/02/2015

  1 Media contribution

  Press/Media: Press / Media

• Insects go upscale at Cordon Bleu

  Roberto Flore

  21/02/2015

  1 Media contribution

  Press/Media: Press / Media

• Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

  Roberto Flore

  20/02/2015

  1 Media contribution

  Press/Media: Press / Media

• Bager vil have malt forbudt: - om brug af ristet malt i brød

  Åse Solvej Hansen

  18/02/2015

  1 Media contribution

  Press/Media: Press / Media

• Avete mai assaggiato il succo di cavalletta?

  Roberto Flore

  16/02/2015

  1 Media contribution

  Press/Media: Press / Media

• Delikat forfald

  Lene Jespersen

  13/02/2015

  1 Media contribution

  Press/Media: Press / Media

• Bare rolig: Du må gerne genopvarme spinat og persille

  Susanne Knøchel

  12/02/2015

  1 Media contribution

  Press/Media: Press / Media

• Uno sguardo a Identità Golose 2015

  Roberto Flore

  12/02/2015

  1 Media contribution

  Press/Media: Press / Media

• INSETOS Vai uma baratinhacrocante aí?

  Joshua David Evans

  02/02/2015

  1 Media contribution

  Press/Media: Press / Media

• P4 Nord Morgen: DR Nordjylland

  Leif Horsfelt Skibsted

  21/01/2015

  1 Media contribution

  Press/Media: Press / Media

• Kræsenhed og neofobi - når vi afviser maden: Vi taler om kræsenhed, når vi ikke kan lide en række kendte fødevarer. Neofobi er derimod angsten for at smage på ukendte fødevarer.

  Annemarie Olsen

  01/01/2015

  1 Media contribution

  Press/Media: Press / Media

• Smagspræferencer gennem livet: Barnets smag er også den voksnes: Når vi som børn udvikler smag for noget, følger det os ind i voksenlivet.

  Annemarie Olsen

  01/01/2015

  1 Media contribution

  Press/Media: Press / Media

• Sådan lærer vi at kunne lide noget nyt: Der er en række metoder til at lære at kunne lide noget nyt. Her er sanseforsker Annemarie Olsens gennemgang.

  Annemarie Olsen

  01/01/2015

  1 Media contribution

  Press/Media: Press / Media

• Vi vænner os til nye smage for at kunne spise varieret: Vi fødes med en præference for sød modermælk. Smagen for andre ting udvikler vi for at kunne spise varieret

  Annemarie Olsen

  01/01/2015

  1 Media contribution

  Press/Media: Press / Media

• Die Zitrusnote der Ameisen

  Joshua David Evans

  01/12/2014

  1 Media contribution

  Press/Media: Press / Media

• Interview on participation at the III World Congress of Public Health Nutrition in Las Palmas de Gran Canaria

  Armando Perez-Cueto

  11/11/2014

  1 Media contribution

  Press/Media: Press / Media

• How insects could feed the world

  Joshua David Evans

  30/10/2014

  1 Media contribution

  Press/Media: Press / Media

• Tillykke! Du er i live!

  Susanne Knøchel

  30/10/2014

  1 Media contribution

  Press/Media: Press / Media

• Insetti, cibo del futuro?

  Roberto Flore

  28/10/2014

  1 Media contribution

  Press/Media: Press / Media

• Lovely grub: are insects the future of food?

  Joshua David Evans

  15/10/2014

  1 Media contribution

  Press/Media: Press / Media

• Are Insects the Future of Food?

  Joshua David Evans

  14/10/2014

  1 Media contribution

  Press/Media: Press / Media