News

The roller crimper rolls and crimps legumes at Aarhus University’s experimental fields in Aarslev. After two weeks, the fields are crimped again, and after three weeks cabbage is planted directly into the dead plant residues. Photo: Hanne L. Kristensen AU-FOOD

2017.11.24 | Food

Promising no-tillage organic systems for vegetable crops

Researchers from Aarhus University plant white cabbage directly into legume residues without cultivating the soil. This technique allows them to stunt weed growth and improve nitrogen cycling in the system. Within the framework of the research project SoilVeg, researchers examine new methods for organic vegetable production, and the results now…

A lack of social interaction during meals has a negative effect on elderly people’s quality of life. Photo: Colourbox

2017.11.24 | Food

Dinner groups help elderly people who have lost their cohabiting partner

When elderly people suddenly have to eat their daily meals alone, they experience a decline in their quality of life. However, dinner groups can have a positive effect on people who have lost a cohabiting partner. In a new study, Aarhus University takes a closer look at how changes in elderly people’s life situation impact their eating habits and…

2017.09.14 | Food

Nomination for the nils foss talent prize

Alexandru Luca, FQS, is the only AU scientist nominated for the Nils Foss Talent Prize 2017

Events

Thu 18 Jan
08:00-16:00 | AU-Foulum
PhD course: Introduction to metabolomics
Thu 18 Jan
09:30-16:00 | Technological Institute, Kongsvang Allé 29, 8000 Aarhus C
Muscle Based Food Network Seminar
The seminar "Packaging & cooking of convenience (meat)products" will be held 18 January 2018 at Technological Institute in Aarhus
Mon 22 Jan
08:00-16:00 | AU-Foulum
PhD course: Introduction to multivariate data analysis (chemometrics)

Department video

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