Forskningens Døgn: Science for the masses

Forskningens Døgn: Science for the masses »

15 May, 2014
EducationResearch

The day the Danes went out to the campus to check out how the government is spending their tax money – and ended

Sun shines on hydrogen future

Sun shines on hydrogen future »

16 Apr, 2014
Research

Researchers at AU are hopeful of harnessing hydrogen as a cheap and clean fuel of the future. Now, they just need the Danish

Crazy little thing called Science

Crazy little thing called Science »

2 Apr, 2014
Research

Who says academic research can’t be fun? The Ig Nobel prizes, recently presented at Aarhus University, award science that makes people laugh, then

When we’re not humans anymore

When we’re not humans anymore »

12 Mar, 2014
BooksResearchYoutube

Review: In “The New Human in Literature”, AU professor Mads Rosendahl Thomsen looks at 20th century literature to understand what humanity thinks it’s

Finding a planet

Finding a planet »

25 Feb, 2014
Research

How a student-led team put Aarhus on the astrophysics map

In the flesh

In the flesh »

20 Feb, 2014
Research

Being the home of Marius, the world’s most famous dead giraffe, has not earned Denmark good publicity abroad. But the outcry appears to

Gaming for change

Gaming for change »

5 Feb, 2014
Research

How AU’s researcher Rajiv Vaid Basaiawmoit wants to teach entrepreneurship using games – after having already used them to try to change the

How to become a Brazilian expert

How to become a Brazilian expert »

22 Jan, 2014
Research

As Brazil grows so does the Brazilian Institute at AU and the interest of new students. For them, learning how to capture snakes

Journalists as DJ’s

Journalists as DJ’s »

11 Dec, 2013
Research

It might sound a little odd, but the new generation of journalists will have a lot in common with modern day DJs, argues

Mussels, frites and … glue?

Mussels, frites and … glue? »

4 Dec, 2013
Research

Using nanotechnology scientists are trying to create a glue that may revolutionize surgeries. Their inspiration? The seafood ingredient that has been sticking around