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Welcome to Department of Food Science

- It is all about food and food quality.


2021.10.06 | Research

A sustainable food future begin with taste experiences in social contexts

Researchers and practitioners were gathered at the Creative Tastebuds conference to discuss how our sense of taste can help ensure new and more sustainable food choices. One of the main points made at the conference was that a sustainable food future begin with taste experiences in social contexts.

2021.09.15 | Awards

Laura Roman Rivas awarded as role model for female researchers

Laura Roman Rivas from the Department of Food Science receives the For Women in Science Award for her research into new foods that are both sustainable and nutritious. The prize is awarded by L’Oreál, UNESCO and the Royal Danish Academy of Sciences and Letters.

2021.07.14 | Events

Meet the researchers at Food Week in Aarhus

Cell-based meat and milk, edible insects, sustainable food packaging, future protein crops and vegetable growth in salty soils - you can learn more about these topics, when researchers from Aarhus University take part in Food Week on 13-15 August.

2021.07.13 | Research

Researchers want to improve the quality of plant drinks

The demand for plant drinks is growing, but how is the quality of their proteins? Researchers are investigating this in a new project that, with the help of groundbreaking analysis methods, will ensure that the plant drinks of the future have the best possible nutritional quality.


Mon 29 Nov
13:00-16:00 | Online
Bulei Sheng's PhD defence
29 November 2021 at 13.00: Bulei Sheng's PhD defence "INFLUENCE OFΚK-CASEIN HETEROGENEITY ON ITS IN VITRO GASTROINTESTINAL DIGESTION". To recieve a Zoom link send an e-mail to sn@food.au.dk
Mon 31 Jan
14:34-14:34 |
Welcome to the 2nd CiFOOD conference The CiFOOD Centre for Innovative Food Research warmly welcomes you to our 2nd international conference. CiFOOD is one of the seven thematic, interdisciplinary centres at the Faculty of Technical Sciences at Aarhus University, aiming at connecting researchers from fields along the food supply chain – from innovative production of raw materials to consumer science and health aspects.