Department of Food Science

once again participates in Food Festival

News

Danish wheat must be prepared for future climate challenges. Photo: Janne Hansen

2018.08.22 | Crops

Danish wheat must be made more resilient

With the aim of breeding wheat that can handle the climate challenges of the future, researchers are using genetic data to gain more insight into how wheat adapts to stress.

Researchers are investigating if different light spectra can affect the taste of herbs. Photo: Carl-Otto Ottosen

2018.08.15 | DCA

Can certain light spectra give herbs more taste?

Researchers from Aarhus University are investigating if different types of new, advanced LED lamps in greenhouses can improve the taste of herbs. 

Seaweed can be an alternative source of protein in addition to contributing to removing and recycling nitrogen and phosphorus from the marine environment. Photo: Janne Hansen

2018.08.10 | DCA

Denmark can grow all its own animal feed protein

Instead of importing large quantities of protein feedstuffs from other countries for food and feed, Denmark can produce enough of its own protein to cover its needs for animal feed and to supplement food requirements.

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Department video

Alumni activities

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