Department of Food Science

once again participated in Food Festival

News

At Aarhus University scientists develop methods that can make it possible to evaluate onion quality during storage. Photo: Colourbox

2016.10.20 |

Onions snitch about their ails

Aarhus University carries out research on promoting resource efficiency in all parts of the food chain. This includes a large project in which researchers and the industry are collaborating to prevent discarding several tons of onions annually. The aim is to make onions tell about their diseases before it is too late.

Lars Henrik Jacobsen manages the national collection of vegetatively propagated vegetables. He has experienced a growing interest in the vintage species. Photo: Jesper Rais

2016.10.14 |

Growing interest in vintage varieties

There is a growing interest in old varieties of fruit, vegetables and cereals. This is the experience at both the Nordic Gene Bank (NordGen) and Aarhus University’s horticultural research site in Aarslev who administer the national collection of vegetatively-propagated vegetables.

It is possible to grow two crop types at the same time – in separated rows – with promising results. Photo: Yue Xie

2016.10.31 |

Grow more crops at the same time

By growing more crops at the same time, organic vegetable farmers can reduce nitrogen loss to the aquatic environment and reduce the need to apply fertilizer in the subsequent year, according to research from Aarhus University.

Events

Fri 09 Dec
13:00-17:00 | Meeting room 2, Aarhus University, Foulum, Blichers Allé 20, 8830 Tjele
PhD defence: Purification of potato proteins and characterization of food related functional properties
Friday December 9, Jesper Malling Schmidt from the Department of Food will defend his PhD thesis.
Tue 13 Dec
09:30-16:00 | Agro Food Park, Aarhus
Seminar: Food safety in the meat industry
Hygienic design, risk management and future bio-preservation
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.