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

News

Managing climate and light in greenhouses means finding a balance between creating optimal conditions for the crops and a desire to keep down costs and consumption of energy and other resources. Photo: Roar Påske, AU Foto

2018.01.24 | Agro

Control of air humidity in greenhouses can be made more energy efficient

Aarhus University is a partner in a project that can reduce energy consumption in the greenhouse industry significantly. In particular, control of air humidity can be made more energy efficient.

The researchers hope to be able to increase the shelf life of root vegetables with as much as two weeks. Photo: Jesper Rais/AU-Photo

2018.01.16 | Food

Hot baths for root vegetables as a means to reduce food waste

Most root vegetables are washed and thoroughly brushed before they end up in supermarkets. However, this procedure wounds the vegetables leaving scratches that provide easy access for bacteria and fungi, reducing shelf life. Researchers from Aarhus University now examine whether washing with warmer water and the use of plant oils may help reduce…

The participants in the PHD-HUB FOULUM are e.g. given access to office space and sparring when it fits into their schedule. Photo: Colourbox

2018.01.08 | DCA

New entrepreneurial incubator available for PhD students at Aarhus University

PHD-HUB FOULUM is a new incubator ready to help PhD students within natural sciences develop their own business ideas or find jobs in private companies. Agro Business Park launches the incubator and Aarhus University is an affiliate partner.

Events

Thu 15 Mar
12:00-16:00 | Aarhus University, Foulum
Seminar on circular bioeconomy at CBIO
The purpose of the seminar is to illuminate possibilities of circular bioeconomy in industry and society and in continuation thereof to discuss research needs and possibilities. Furthermore, the aim is to introduce the bioeconomic research platforms at Aarhus University and the possibilities for cooperating with CBIO.

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