New catalouge with ideas for master thesis projects in Department of Food Science

News

Nowadays it is actually possible to produce MSM that cannot be distinguished from ordinary minced chicken meat.

2016.04.04 |

New tool assesses the quality of mechanically separated meat

A joint venture between universities and private enterprises has resulted in the development of a tool that can measure the degradation of the muscle structure in mechanically separated meat (MSM). All MSM is currently sold as a low-value product – although part of it is actually of high quality.

Photo: Colourbox

2016.03.16 |

EUFRUIT thematic network kick-off in Brussels

Michelle Williams from the Department of Food Science is coordinator of a new multi-layered project to unleash, stimulate and use European research potential for exploiting new opportunities in the fresh produce category.

A mix of stevia, lime and fibre can make juice healthy and tasty. Photo: Colourbox

2016.03.18 |

Sweet, tasty and healthy – the new essence of juice?

Lime, fibre and stevia provide a cocktail of ingredients that can be added to fruit juice to increase its nutritional value and promote the sensory experience of the juice.

Events

Mon 30 May
09:30-17:00 | Teknologisk Institut, Gregersensvej 9, 2630 Taastrup
Online measurements in the meat industry – facts and trends
Interested in the latest trends regarding online measurements in the meat and food industry? Seminar at DMRI, Taastrup – May 30th 2016
Mon 06 Jun
08:00-16:00 | AU-Foulum
PhD course: Designing and handling experiments in food science
Thu 30 Jun
10:30-12:30 | Mødelokale 3, AU-Foulum
Master thesis defence 30 June 10:30 a.m.
Rebekka Thøgersen will have her Master thesis defence "Food-drug interactions; in vitro effects of stevia derived sweeteners on cytochrome P450 in pigs" Thursday 30 June at 10:30 a.m. in meeting room 3 at AU-Foulum.
Fri 01 Jul
13:00-15:00 | Meeting Room 2.3, Conference Center Aarhus University
Master thesis defence 1 july at 1.00 p.m.
Javier Gines Galera will have his Master thesis defence "The drip loss hypothesis. A comparative study of the principal factors affecting WHC on extended raw chicken breast using carrageenan and soy protein isolates" Friday 1 July at 1:00 p.m. in meeting room 2.3 at Conferencecenter in Aarhus.

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 2016.05.25