2017.04.07 | Food
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.
2017.03.16 | Food
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.
2017.02.27 | 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.
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.