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A British ‘virtual’ center, funded with 337 million kroner, will explore the potential of cultured meat, insect-based proteins, and…
Chief Scientist Valentin M. Rauh from Arla Innovation Center (AIC) has entered the position as Affiliated Associate Professor at The Department of…
Cultivated meat on The National Encyclopedia of Denmark - generated under the CellFood project (article in Danish)
Carl-Otto Ottosen celebrates his 40th anniversary on September 1st. Despite working in the same field for four decades, he has never had a dull…
From 2025, the Department of Food Science at Aarhus University will focus on the effect of applying organic recycled fertilizers on soil fertility and…
PhD defense, Tuesday, 10 December 2024, Jing Che
PhD defence, Friday, 13 December 2024, Wanxiang Guo
Danish Society of Engineers, IDA in collaboration with Department of Food Science, Aarhus University invites to an exiting conference with focus on…
Barbara Vad Andersen is a tenure track assistant professor at the Department of Food Science at Aarhus University. Her journey into academia and…
Students from the Department of Food Science at Aarhus University continue to impress our European colleagues. In a recent EIT Food entrepreneurship…
A new questionnaire survey from Aarhus University has, among other things, investigated Danes' attitudes towards cell-based meat and milk. Now the…
Alexandru Luca was accepted as a Tenure Track Assistant Professor in April 2022. This Tenure Track is a six-year process, with a specific focus on…
Mesfin Tsegaye Gebremikael has been with the Department of Food Science since June 2021. In March of 2023 he joined the Department’s Tenure Track…
In an effort to address the rising issue of food packaging waste, the EIT food funded project InformPack has embarked on a mission to educate and…
Thought leader in sensory and consumer science Sara Jaeger has taken on the position as Professor in Food Consumer Science within the Department of…
Where will future proteins come from? To address this question, researchers from Aarhus University have investigated the digestibility of RuBisCO, the…
Students, philosophers, anthropologists, artists, and food scientists gathered to discuss the ethical, cultural, environmental, and practical…
The GreenImPro project can support the growing demand for sustainable protein sources, while reducing Europe's reliance on soy imports. The project…
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