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A new strategic framework positions The Department of Food Science (AU FOOD) at Aarhus University as a catalyst for healthier, more sustainable, and…
Food Nation Denmark has launched a new White Paper on Ingredients and Biosolutions, showcasing how Danish research, innovation and industry…
Milena Corredig, researcher at AU FOOD, Aarhus University, has been awarded the prestigious Villum Kann Rasmussen Annual Grant for her original and…
A new project funded by the Innovation Fund Denmark is exploring how plant-based proteins can replace eggs in certain foods — without compromising…
Join the masterclass Dairy Protein Biochemistry and Proteomics — 24–26 June 2026, Wageningen Campus.
The DanMilk project has mapped the composition and variations of Danish dairy milk for the first time - right down to protein, vitamin, mineral and…
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…
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