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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…
In the recently concluded ClimateMilk project, The Department of Food Science at Aarhus University reveals that innovative methane-reducing cow feeds…
The GEEK4Food Foodathon 2025 is looking for creative, motivated Master’s and PhD students, early-career professionals, and innovators from all…
Course for PhD & Early Career Researchers. This course is offered in collaboration between two departments at Aarhus University (Department of…
Join the the MGC HYBRID Symposium. It brings together international experts in milk science, lactation, chemistry, microbiology, immunology,…
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…
Companies and research communities have achieved new standards of collaboration through the shared state-of-the-art laboratory center, FOODHAY,…
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