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On March 4, 2025, researchers, industry leaders, funding bodies, and advisors gathered at Aarhus University for a crucial discussion: How can Denmark…
On Thursday, February 27th, experts from both industry and research gathered to provide their perspectives on what the future of food will look like…
Discover how Natalia Prieto Vidal and Guillermo Portillo Perez secured two Villum Experiment grants at AU FOOD with pioneering ideas that challenge…
Researchers from AU FOOD are investigating new methods to produce milk components using cell-based technologies and discussing their potential and…
Join the the MGC HYBRID Symposium. It brings together international experts in milk science, lactation, chemistry, microbiology, immunology,…
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,…
At Food Festival 2023 you can hear talented researchers speak about the newest research within the field of Food Science.
On a windy Tuesday in the beginning of August, a group of invited guests made their way to Aarhus University’s new research station in Auning,…
The Department of Food Science at Aarhus University is pleased to announce the appointment of three new professors
Department of Food Science is extremely pleased to announce that in 2022, Professor Milena Corredig and Professor Hanne Christine Bertram were ranked…
Novo Nordisk Fonden har bevilliget 17,6 millioner kr. til et projekt, der skal udvikle en billigere og mere etisk måde at dyrke kød og mælk. Projektet…
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