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Department of Food Science
AU FOOD's sensory science researchers are part of 14 European partners to help develop the next generation of plastic-free packaging – bringing…
Denmark is producing less fruit and vegetables while imports continue to rise. But research suggests that innovative cropping systems can reduce…
From field to fork – Denmark produces just 9% of the fruit and 26% of the vegetables it consumes. According to AU FOOD professor and vegetable expert…
Antonios Petridis, newly appointed Associate Professor at the Department of Food Science at Aarhus University (AU FOOD), whispers the secret language…
Join the START PhD Summer School and gain hands-on, interdisciplinary insight into the full biological solution also known as biosolutions - such as…
We are back at the Food Festival this year. Come by our stand and learn more about our work – we look forward to seeing you.
Join the next International Society for Gastronomic Sciences and Studies (ISGSS) conference will take place in Aarhus Denmark and promises to be an…
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…
How can we improve the texture of plant-based alternatives to meat and thereby help make plant proteins a more attractive choice when consumers buy…
Nyt forskningsprojekt undersøger calciums indvirkning på menneskers mikrobielle tarmmiljø-og sundhed. Projektet sker i samarbejde med Københavns…
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