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

News

Niall Young has a PhD degree in rheology from the University of Salford, United Kingdom, and has worked in the food industry for more than 20 years.

2017.03.16 |

Affiliate Associate Professor to strengthen the cooperation with the food industry

Department of Food Science, Aarhus University, appoints Niall Young as Affiliate Associate Professor in food structures and rheology. Niall Young is employed as a Technical Fellow in DuPont Nutrition & Health.

As a starting point InnovateFood will use 12 actual problems formulated by the participating companies. Photo: Jesper Rais

2017.02.27 |

Scientists and students set new examples regarding healthy food

InnovateFood is a new initiative that aims to provide the food industry with new knowledge from the universities in order to create new, innovative solutions within the food industry.

Professor Hanne C. Bertram has been awarded an Elite Researcher (EliteForsk) Prize 2017 for her research of international excellence. (Photo: Ditte Valente/EliteForsk)

2017.02.22 |

Prestigious Elite Researcher Prize awarded to food science researcher

Professor Hanne Christine Bertram, Department of Food Science, Aarhus University, has been awarded an Elite Researcher (EliteForsk) Prize for her research into the correlation between diet and health. The prize is awarded by the Danish Ministry of Higher Education and Science and goes to outstanding researchers under 45 years of age.

Events

Wed 26 Apr
09:30-16:00 | Danish Agriculture & Food Council, Axelborg, Axeltorv 3, 1609 Copenhagen V
Muscle Based Food Network Seminar
The seminar "Sous vide MEAT: Culinary meat through value-adding technology" will be held 26 April 2017 at Danish Agriculture & Food Council in Copenhagen
Wed 07 Jun
13:00-16:30 | Axelborg, Axeltorv 3 - 1609 Copenhagen V
Nordic Dairy Congress
A number of researchers from Aarhus University are among the speakers at the Nordic Dairy Congress which will be held in Copenhagen in June.
Wed 02 Aug
08:00-16:00 | Aarhus
Food & Ingredients Summer School
Are you interested in gaining an insight into the latest challenges and solutions related to food and do you want to strengthen your international network? In close collaboration with representatives from both small and large food companies in Denmark, Aarhus University offers a summer course with focus on food.
Thu 31 Aug
09:00-17:00 | Aarhus, Denmark
InnovateFood Challenge
Aarhus University is a partner in the InnovateFood project within the framework of which scientists and students, together with industry representatives, will try to find solutions to some of the challenges that food companies face in their efforts to produce healthier foods.

Department video

FOOD strategy 2016-2020

Read about FOOD's strategy in this brochure

List of staff at Department of Food Science

FOOD in 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

FOOD in 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.