New catalogue with ideas for master thesis projects
in Department of Food Science


The new building will be a key presence in Agro Food Park with its more than 9,000 m2 of laboratories, greenhouses and other research facilities. The building is expected to be completed at the end of 2019. (Ill: CF Møller/AU).

2018.03.20 | Food

Danish food industry gets a new powerhouse in Aarhus

When Aarhus University cuts the first sod for the new food science buildings in north of Aarhus, it is the start of the formation of a significant research based between health and food research and the food industry. The groundbreaking event for the new Aarhus University building will take place on 20 March, where the Chairman of the Central…

There is an increased demand for resource efficient and innovative food production. Photo: Colourbox

2018.03.20 | Food

Strengthening of Danish food industry

The Danish food sector is placed third in size in the western world, and since 2009 Agro Food Park has focussed on becoming the innovation and growth centre for food in Denmark. With new facilities of 9,000 m2 Aarhus University will become a key part of the dynamic food cluster that has been created in Skejby in the northern part of Aarhus.

The Department of Food Science's new buildings are expected to be completed in 2019. 140 employees and students will be working in there on a daily basis. (Ill: CF Møller / AU).

2018.03.19 | Food

Groundbreaking ceremony for The Department of Food Science's new buildings

Aarhus University will be cutting the first sod for the new Department of Food Science buildings on 20 March. Among participants at the ceremony will be the chairman of the Regional Council, the mayor and the rector of AU. The new building will be situated in Agro Food Park in Skejby.


Fri 23 Mar
13:00-16:00 | Canteen, AU-Aarslev
PhD defence: Volatile organic compounds as biomarkers for detection of onion quality during storage
Aimei Wang from the Department of Food Science will defend her PhD on Friday 23 March.
Thu 05 Apr
14:00-18:00 | Preben Hornungstuen, AU Conference Centre, Fredrik Nielsens Vej 4, 8000 Aarhus C
FOOD Alumni Day 2018
FOOD invites all present and former students and former employees to FOOD Alumni Day 2018
Mon 02 Jul
08:00-18:00 | Wageningen
Masterclass ”Dairy Protein Biochemistry” at Wageningen University
The course is aimed at PhD Students, the industry and other interested people.

Department video

Interdiciplinary centres

National initiatives

  • FOOD involved in NIC - National Ingredients Center
  • FOOD involved in Danish FoodNetwork that works to generate growth and development in food SME's. FOOD's Head of Department Michelle Williams is a member of FoodNetworks board.
  • FOOD is part of a large national joint application entitled "Rethink good food". The application has also led to Aarhus and Central Denmark been appointed as European Region of Gastronomy in 2017

International initiatives

  • Head of Department Michelle Williams is current chair of the Board of EUFRIN, which is an informal network of university departments and research institutes for temperate fruit crops. Several EUFRIN members and companies in the fruit sector are partners in the EUFRUIT project which is coordinated by Michelle Williams. EUFRUIT is an EU network project, and the aim is to create a dedicated platform to secure that existing research are fully exploited by the fruit sector.
  • FOOD is a member of European Sensory Network (ESN) represented by Professor Derek V. Byrne and the science team Food Quality Perception and Society. ESN is an international network of leading research institutions and industrial partners at the cutting edge of sensory and consumer sciences. ESN brings together 28 member organisations acting in 17 European countries, and four non-European countries. ESN members and partners share their knowledge and expertise to explore the value and applications of sensory sciences in food and non-food industrial practices. The well-established contacts among ESN members are used strategically to plan and perform international studies and initiate joint large research applications.

Strategy 2016-2020

Read about FOOD's strategy in this brochure