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

News

[Translate to English:] Der er pt. ikke videnskabeligt belæg for, at den ene proteinvariant er den anden overlegen. Foto: Colourbox

2017.04.07 | Food

Further knowledge required on the difference between milk proteins

Recent years have witnessed significant debates on proteins in milk, and the difference between A1 and A2 proteins in particular. However, there is still no scientific evidence to determine whether milk with one protein type is healthier than the other.

Niall Young has a PhD degree in rheology from the University of Salford, United Kingdom, and has worked in the food industry for more than 20 years.

2017.03.16 | Food

Affiliate Associate Professor to strengthen the cooperation with the food industry

Department of Food Science, Aarhus University, appoints Niall Young as Affiliate Associate Professor in food structures and rheology. Niall Young is employed as a Technical Fellow in DuPont Nutrition & Health.

As a starting point InnovateFood will use 12 actual problems formulated by the participating companies. Photo: Jesper Rais

2017.02.27 | Food

Scientists and students set new examples regarding healthy food

InnovateFood is a new initiative that aims to provide the food industry with new knowledge from the universities in order to create new, innovative solutions within the food industry.

Events

Wed 17 May
14:00-16:30 | Den økologiske frugtplantage Lærkehøj, Kagerupvej 5, 4420 Regstrup
Open house in the projects ProtecFruit and Ecoorchard
Participate in open house in the projects ProtecFruit and Ecoorchard and learn about fruit growing with flower strips, natural enemies and strategic irrigation
Tue 23 May
14:30-18:00 | AU Foulum, Blichers Allé 20, DK-8830 Tjele
Opening of Aarhus University Centre for Circular Bioeconomy
The opening of the Aarhus University Centre for Circular Bioeconomy will be held on Tuesday 23 May at AU Foulum.
Wed 07 Jun
13:00-16:30 | Axelborg, Axeltorv 3 - 1609 Copenhagen V
Nordic Dairy Congress
A number of researchers from Aarhus University are among the speakers at the Nordic Dairy Congress which will be held in Copenhagen in June.
Wed 02 Aug
08:00-16:00 | Aarhus
Food & Ingredients Summer School
Are you interested in gaining an insight into the latest challenges and solutions related to food and do you want to strengthen your international network? In close collaboration with representatives from both small and large food companies in Denmark, Aarhus University offers a summer course with focus on food.

Department video

FOOD strategy 2016-2020

Read about FOOD's strategy in this brochure

List of staff at Department of Food Science

FOOD in 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

FOOD in 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.