About the Department

Research and teaching activities in the Department of Food Science encompass the entire food chain from field to fork, as well as the health-promoting properties of foods and food constituents.

The Department of Food Science possesses leading capabilities and resources, as well as active national and international networks, and is therefore able to make significant contributions to current food-related global challenges: food supply, food wastage, sustainable food production under changed climatic conditions, and increased occurrence of lifestyle-related diseases. Additional focus areas include food quality, differentiation of foods, and novel, convenient and healthy foods. 

Most of the research is carried out in collaboration with industrial or research partners, and there is a significant focus on dissemination, development, demonstration and implementation of research findings to the benefit of industry and society.

Learn more about the department in the department brochure or in the department video (eksternal link for youtube)