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

News

Photo: Colourbox

2019.04.29 | Food

European food innovation competition to be hosted in Aarhus

EIT Food Innovation Prize, a unique opportunity for early-startups, is coming to Aarhus 6th September 2019

Extracting food protein from grass is challenging, but not impossible. Photo: Jesper Rais, AU Foto

2019.05.15 | Food

Grass protein in foods – just around the corner, or?

Recent years have witnessed a major focus on replacing animal protein in foods by plant-based alternatives, and proteins are a key focus area for iFOOD in the years to come. Soya protein in particular is popular in various products. However, Danish grasslands might be a useful protein source for human food. Researchers from Aarhus University work…

Is it possible to replace the dietary protein sources which we know and use today by insect protein ?

2019.04.11 | Food

How healthy and nutritious are insects?

Currently, alternative protein sources are in focus and insects in particular. The nutrient contents of insects have been mapped. However, we still need to investigate several factors when considering insects as human nutrition, including how the nutrients from insects are absorbed, and how they affect our satiety. These are some of the questions…

Events

Fri 23 Aug
12:00-20:00 | Aarhus
ST Summer Hangout 2019
All employees and PhD students at Science and Technology and the ST Administration Centre are invited to ST SUMMER HANGOUT on Friday 23 August.
Visninger
The Department of Food Science at Aarhus University The Dept. of Food Science at Aarhus University is all about food and food quality. Everyone has an expertise in food whether they are focused on taste, health-promoting qualities, sustainable food production or developing new food products.

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