Department of Food Science

once again participated in Food Festival

News

A few hundred years ago, peas were a widely used food in Denmark and peas were an important protein source for the rural as well as the urban population. Photo: Colourbox

2018.10.29 | Food

Peas as a protein source in foods

Peas are found in all shapes and sizes, they are adapted to the Danish climate and are full of protein. However, they seem to have fallen into oblivion. Now, the framework is described for a new initiative to study the potential of peas as an alternative to animal protein in foods.

The present project aims to develop more efficient strategies for vitamin D fortification applicable to a broader range of food categories. Photo: Colourbox

2018.10.30 | Mælk

Milk protein may help improve vitamin D uptake

How do we improve vitamin D availability? Researchers from Aarhus University cooperate with a number of Danish and international partners in a large project, where they have discovered that the pure protein, α-lactalbumin, is able to bind vitamin D – very efficiently.

The theory is that the plants are already infected with resistant grey mould fungus on arrival in Denmark.

2018.10.01 | Food

Resistant grey mould is an increasing problem for Danish strawberry growers

Grey mould that is resistant to the few approved pesticides in Danish strawberry production, is an increasing problem for Danish strawberry growers. A new project will explore if the resistant grey mould is already in the plants when imported.

Events

Mon 12 Nov
08:00-16:00 | AU-Aarslev
PhD course: Applied methods in crop physiology
Visninger
The Department of Food Science at Aarhus University The Dept. of Food Science at Aarhus University is all about food and food quality. Everyone has an expertise in food whether they are focused on taste, health-promoting qualities, sustainable food production or developing new food products.

Alumni activities

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