Department of Food Science

- Food quality from farm to fork

- Sustainable food production

News

In a new research project scientists will try to identify the cause of the formation of undesirable aromas and flavours in lactose-free milk.

2012.05.09 |

Growing market for lactose-free milk

A growing market for lactose-free products leads to a need for more knowledge in the area in order to produce dairy products of the highest quality. This is the main topic of a new research project.

Marianne Hammershøj from the Department of Food Science at Aarhus University is leading the research project "A pinch of salt", where the purpose is to reduce the amount of salt in cheese and create a cheese that will be palatable to consumers. Photo: AU

2012.04.26 |

Cheese to be made less salty

Food scientists at Aarhus University are leading a research project that aims to reduce the amount of salt added to cheese without losing characteristic flavours and textures.

Crossings between the Hungarian curly-haired hog and traditional Danish breeds has resulted in exciting, new types of meat. Photo: Danish Pig Production

2012.04.25 |

Meat from new pig breeds is tender and delicious

New pig breeds provide meat that is tender and tasty. Production of high-quality meat from alternative pig breeds may be fertile ground for new Danish niche products.

Scientists from Aarhus University are leading a project that hopes to entice the Danes to eat more cabbage and root vegetables as they have some health benefits. Photo: Jesper Rais

2012.03.12 |

Putting delicious into nutritious

Certain healthy substances in vegetables give them a bitter taste. Scientists at Aarhus University are trying to find out what is needed to get the consumer to eat more of the healthy, but bitter, vegetables.

Events

Mon 20 Aug
08:00-16:00 | AU Foulum and AU Årslev
PhD course: Metabolomics and Proteomics in Food Science
The PhD course "Metabolomics and Proteomics in Food Science" takes place August 20-24, 2012 at AU Foulum (four days) and AU Årslev (one day).

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Lisbet Andersen Rauff

Revised 2012.03.30

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Department of Food Science
AU Foulum

Blichers Allé 20
P.O. Box 50
DK-8830 Tjele

Department of Food Science
AU Aarslev

Kirstinebjergvej 10
P.O. Box 102
DK-5792 Årslev

E-mail: food@au.dk 
Telephone:+45 8715 6000
Fax: +45 8715 4891

CVR-no.: 57607556
EAN-no.: 5798000877429
Locality code: 60201 (Foulum)

P-no:
Department of Food Science, Foulum: 1003407429
Department of Food Science, Aarslev: 1003407375

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