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Department of Food Science
AU FOOD's sensory science researchers are part of 14 European partners to help develop the next generation of plastic-free packaging – bringing…
Denmark is producing less fruit and vegetables while imports continue to rise. But research suggests that innovative cropping systems can reduce…
From field to fork – Denmark produces just 9% of the fruit and 26% of the vegetables it consumes. According to AU FOOD professor and vegetable expert…
Antonios Petridis, newly appointed Associate Professor at the Department of Food Science at Aarhus University (AU FOOD), whispers the secret language…
Join the START PhD Summer School and gain hands-on, interdisciplinary insight into the full biological solution also known as biosolutions - such as…
We are back at the Food Festival this year. Come by our stand and learn more about our work – we look forward to seeing you.
Join the next International Society for Gastronomic Sciences and Studies (ISGSS) conference will take place in Aarhus Denmark and promises to be an…
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…
More than 200 researchers have made suggestions for the green transition of Danish agriculture and food production. On that occasion, Aarhus…
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…
A cross-cultural study accomplished by Aarhus University and Chinese Academy of Sciences compares the drivers of experienced pleasure after a meal…
A Vietnamese, sustainable straw was the inspiration for two AU students' thriving business of sustainable packaging for restaurants and takeaways in…
The right mix of the ultraviolet radiation UV-B and monochromatic light, i.e. light with only one wavelength, can boost germination of our cucumber…
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