Department of Food Science

- Food quality from farm to fork

- Sustainable food production


Hanne C. Bertram has an honourable career behind her – where she already at the age of 30 was awarded the Ministry of Science, Technology and Innovation’s major EliteForsk prize. Since then, she has received, amongst others, the Danisco Award and is one of the most cited and published researchers in her field. Photo: Lars Kruse/AU

2016.02.01 |

Elite researcher appointed professor at the Department of Food Science

Hanne Christine Bertram has been appointed professor in food metabolomics at the Department of Food Science at Aarhus University.

In a new research project, researchers from Aarhus University in cooperation with Organic Denmark and a number of commercial partners will be examining whether the addition of organic oregano to cattle feed can reduce the production of methane in the rumen and thus emissions of methane gas. Photo: AU

2016.02.02 |

Oregano may reduce methane in cow burps

A new research project aims to reduce methane emissions from dairy cows by up to 25 per cent. This benefits not only the environment, but also arable farmers and milk producers.

Sour cherries are just one of the types of berries that scientists at Aarhus University are collaborating with the industry to increase the sustainability of. Stock photo

2015.12.09 |

Scientists are paving the way for more sustainable Danish berry production

Blackcurrants, sour cherries and other delicious and healthy Danish berries can become novel ingredients in specialist food products such as wine, vinegar and juice. This is one of the methods used in a new project led by Aarhus University to increase the sustainability of the Danish berry production.


Fri 12 Feb
10:00-15:00 | AU Foulum
PhD defence: Microstructure and texture of fat – Improving the consumer experience of fat-rich food product
Sandra Beyer Gregersen from the Department of Food Science will defend her PhD Friday 12 of February in meeting room M2 at AU Foulum.
Mon 18 Apr
09:00-18:00 | University of Copenhagen
Conference: Phenotyping at plant and cellular level
AU is co-hosting the second general meeting of COST action FA1306 "The quest for tolerant varieties - Phenotyping at plant and cellular level".

Department video

List of staff at Department of Food Science

FOOD involved in national initiative

  • 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
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Revised 2016.02.03

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

Telephone:+45 8715 6000
Fax: +45 8715 4891

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

Department of Food Science, Foulum: 1015079041
Department of Food Science, Aarslev: 1017874973

Aarhus University
Nordre Ringgade 1
DK-8000 Aarhus C

Tel: +45 8715 0000
Fax: +45 8715 0201

CVR no: 31119103

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