Research and teaching activities in the Department of Food Science encompass the entire food system with focus on sustainability and health-promoting properties of foods and food constituents.
The Department of Food Science has 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. The department has four strategic research themes: Plant, food & environment, Climate friendly foods, Circularity & food waste, and Food, health & wellbeing.
The department holds extensive state-of-the-art research infrastructure and research outcomes underpin various educational programs, talent development and policy advice to the Danish Ministries. 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 for the benefit of industry and society.
Aarhus University underwent major restructuring in 2011. The number of faculties was reduced from nine to four, and the number of departments from 55 to 26. The Faculty of Science and Technology was established, and the 4,500 members of staff were assigned to twelve new departments – among others the Department of Food Science.
The department was formed by the merger of two former departments: the Department of Horticulture and the Department of Food Science. The Head of Department is Michelle Williams.
In 2011, the department was restructured and the staff were assigned to five science teams and a department secretariat.
In 2019, the department moved to new facilities in Agro Food Park, Aarhus.