Department of Food Science

- Food quality from farm to fork

- Sustainable food production

News

Optimising humidity control in commercial greenhouses can lead to even more energy savings. Photo: Flemming Nielsen

2014.11.20 |

Optimal control of humidity can reduce energy consumption in greenhouse nurseries

Commercial horticultural greenhouses in Denmark have in recent years been good at saving energy and in this way protect the environment from emission of greenhouse gases. Scientists and the industry are now joining forces to develop technology based on knowledge of plant physiology to further reduce energy consumption through the optimal control…

The milk from some dairy cows is better suited for cheese-making than milk from other dairy cows. Photo: Jesper Rais

2014.11.14 |

Finding the best genes for cheese-making

The genetic makeup of cows is very important for the suitability of their milk for cheese production. This means that it is possible to include the cheese-making properties of milk in breeding strategies for dairy cattle.

Scientists will look at the possibility of extracting the red pigmentation from aronia berries, black currants and sour cherries and using it as a natural colouring in food products. Photo: Martin Jensen

2014.11.17 |

Natural berry pigments as food ingredient at the heart of new project

Scientists from Aarhus University, the University of Southern Denmark and a number of corporate partners are exploring how to effectively extract natural food colours from aronia berries, blackcurrants and sour cherries. The goal is to create a new, natural alternative to artificial food colours.

Events

Mon 24 Nov
10:00-13:00 | Auditoriet på AU Foulum.
PhD defence: Effect of enzymes in milk – controlling the shelf life and stability of UHT milk
Valentin Rauh from the Department of Food Science will defend his PhD on 24 November in the auditorium at AU Foulum.
Fri 28 Nov
10:30-11:30 | AU-Foulum
Master thesis defence: The effect of heating processes on milk whey protein denaturation and rennet coagulation properties
Marije Akkerman will have her Master thesis defence Friday 28 November at 10:30 a.m., meeting room 4 at AU-Foulum.
Comments on content: 
Revised 2014.11.20

Find Department of Food Science

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/SE-no.: 31119103
EAN-no.: 5798000877481
Locality code: 2702

P-no:
Department of Food Science, Foulum: 1015079041
Department of Food Science, Aarslev: 1017874973

Aarhus University
Nordre Ringgade 1
DK-8000 Aarhus C

Email: au@au.dk
Tel: +45 8715 0000
Fax: +45 8715 0201

CVR no: 31119103

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