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Sweet food is even sweeter when you drink coffee. This is shown by the result of research from Aarhus University. The results have just been published…
AU has decided to use Zoom as the primary platform for digital classes and exams. In order to achieve the best IT security, you should always use the…
In March, Ernst-Martin Füchtbauer was elected president of the largest international society for people working with genetically modified animals,…
The university’s four teaching development centres and the EDU IT unit are to be merged. As of 1 October, there will be a single teaching development…
The Global Student Survey is launching a questionnaire survey for students all over the world. The survey is about your experiences with and attitudes…
After careful consideration, we have made the decision to cancel the Pharmacoepidemiology Summer School originally scheduled for 15-19 June 2020 in…
Denham group at DANDRITE and colleague researchers have developed a new stem cell line (DANi-011A) from a Parkinson’s disease (PD) patient carrying a…
Their article is entitled "A segregated cortical stream for retinal direction selectivity" and has been highlighted in an article on Videnskab.dk.…
The Denham lab has generated an induced pluripotent stem cell (iPSC) line from fibroblasts of a clinically diagnosed 70-year old female Parkinson's…
While the corona shutdown of the university continues into a third week, the head of building services at Health looks after the faculty's buildings,…
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![[Translate to English:] Ifølge Alexander Wieck Fjældstad er studiet interessant for personer, der enten arbejder med gastronomi, fødevarer og ernæring. "Enkelt-elementer i relation til et måltid kan påvirke vores sanseoplevelse af den efterfølgende](https://international.au.dk/fileadmin/_processed_/9/a/csm_Alexander_Folkeuni_forside_e79f00fce1.jpg "According to Alexander Wieck Fjælstad, the study is also interesting for people who are either working with gastronomy, food and nutrition. \"Single elements in relation to a meal can affect our sensory experience of the subsequent part of the meal. This")
