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Welcome to Department of Food Science

- It is all about food and food quality.

News

2021.06.09 | Events

Conference on sense of taste and sustainability

How can our sense of taste help ensure new and more sustainable food choices? This is the theme of the innovative and interdisciplinary conference "Creative Tastebuds", which will be held in August as a collaboration between Aarhus University, the research and dissemination centre Smag for Livet and the Institute of Meals. Everyone is welcome -…

2021.06.01 | Events

Webinar on the green transition of Danish agriculture and food production

More than 200 researchers have made suggestions for the green transition of Danish agriculture and food production. On that occasion, Aarhus University, together with SEGES and the other Danish universities, invites you to a webinar on the new Roadmap for climate- and environmentally friendly agriculture and food production.

2021.05.12 | Research

Researchers map initiatives against waste in the food chain

A new DCA report maps the latest Danish and international research on initiatives to reduce food waste and food loss. The study is based on results with strong evidence and relevance in a Danish context, and it emphasizes the first four steps in the food value chain: primary production, industry, retail and the service sector.

2021.05.10 | Research

Significant differences between Danishes and Chinese in perception of pleasure after a meal

A cross-cultural study accomplished by Aarhus University and Chinese Academy of Sciences compares the drivers of experienced pleasure after a meal among Danish and Chinese consumers. Such differences are important when companies aim to design new foods to be marketed outside Denmark.

Events

Mon 21 Jun
15:00-16:00 |
Dairy Science and Technology Symposium
Delivering with dairy: from primary production to primary purpose What is the role of dairy in future diets? Key for maintaining the role of dairy in sustainable and healthy diet is ensuring holistic views which cover the entire food system.
Wed 01 Sep
14:00-15:00 | Online
Webinar: Electrohydrodynamics based Functional Nanofibers as Three-dimensional Nano-Biointerfaces
Want to learn more about how ultraviolet radiation UV-B and monochromatic light, can boost plants performance? Join CiFOOD Free Wednesday webinar to learn more
Wed 06 Oct
14:00-15:00 | Online
Webinar: How can we disrupt current primary agriculture into a more productive and less polluting system?
Want to know more? Join CiFOOD Free Wednesday Webinar
Sat 16 Oct
10:30-16:30 |
CREATIVE TASTEBUDS 2021
Want to learn how we eat for both pleasure and planet? Sign up for this Creative Tastebuds Symposium
Thu 28 Oct
08:00-18:00 | Online and interactive workshop
Workshop on the Applications of Magnetic Resonance in Food Science: Multiscale Food Structures and FoodOmics
An interactive online workshop organized by the Magnetic Resonance in Food Division (MRFOOD) of the Groupement Ampere on October 28, 2021. The workshop is aligned to the special issue ’Multiscale Food Structures and FoodOmics’ that will be published in the journal Magnetic Resonance in Chemistry. Presenters at the workshop will be authors who have contributed to the content of the special issue.