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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…
A new grant from the Novo Nordisk Foundation enables AU FOOD researcher Mohamed Fathi Abdallah to establish the AU FOOD TOX research group and…
Join the masterclass Dairy Protein Biochemistry and Proteomics — 24–26 June 2026, Wageningen Campus.
With the EGO project, researchers are now investigating how pork, beef, and plant-based alternatives differ in terms of digestibility, muscle…
New trials from AU FOOD show how natural substances can improve rooting and produce healthier cuttings – completely without the use of synthetic…
The CellFood Hub at Aarhus University is launching a new network bringing together stakeholders, scientists, industry, policy makers and people…
Can direct trade between farmers and consumers strengthen local agriculture? Aarhus University is now investigating a new trade model, initiated by…
We are proud to announce that our Head of Department, Anne Louise Dannesboe Nielsen, has been appointed as one of the official ambassadors for…
How should we regulate foods that don’t resemble the ones we know today – but may hold the key to a more sustainable future? Anne Louise Dannesboe…
The Department of Food Science (AU FOOD) is excited to present this year’s programme for Aarhus University’s participation in Food Festival in Aarhus.…
The Department of Food Science is participating in a new research project exploring biological pest control using wasps as natural allies. Professor…
Margrethe Therkildsen has been appointed Professor of Meat Science at the Department of Food Science at Aarhus University. She researches how we can…
What if we could boost soil health and maintain strong harvests at the same time? MSc student Helena Bruhn Hansen is exploring that very question…
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