Aarhus University logo
PhD researcher Dionysios D. Neofytos from the Department of Food Science (AU FOOD) is recognized for his outstanding research on food microstructure…
Professor Hanne Lakkenborg Kristensen from AU FOOD joined as a new member of the Danish Think and Action Forum ’Madtanken’ from February 2026.
Taste, see, touch, and experience the foods of the future up close when the Department of Food Science from Aarhus University takes part in Madens…
Avocado is a popular fruit in Danish shopping baskets, but it can be difficult to assess in the supermarket. Researcher Alexandru Luca shares insights…
Join the masterclass Dairy Protein Biochemistry and Proteomics — 24–26 June 2026, Wageningen Campus.
Join the START PhD Summer School and gain hands-on, interdisciplinary insight into the full biological solution also known as biosolutions - such as…
Join the next International Society for Gastronomic Sciences and Studies (ISGSS) conference will take place in Aarhus Denmark and promises to be an…
Researchers are working on a new digital solution to track changes in the quality of fresh fruit and vegetables in real-time. This solution can reduce…
From 31 January to 1 February 2022, the Aarhus University Centre for Innovative Food Research, CiFOOD, invites you to a digital conference on the…
Mario M. Martinez has been awarded a prestigious Sapere Aude research grant of 6.2 million DKK from the Independent Research Fund Denmark. The grant…
Researchers and practitioners were gathered at the Creative Tastebuds conference to discuss how our sense of taste can help ensure new and more…
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…
Cell-based meat and milk, edible insects, sustainable food packaging, future protein crops and vegetable growth in salty soils - you can learn more…
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…
In collaboration with Arla, researchers from Aarhus University have developed a new analysis method to determine the content of the two amino acid…
Nyt projekt ved Aarhus Universitet skal fremme økologisk og velfærdsvenlig kalve- og oksekødsproduktion baseret på et system, hvor to kalve går sammen…
How can our sense of taste help ensure new and more sustainable food choices? This is the theme of the innovative and interdisciplinary conference…
Page 10 of 12
