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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 from Aarhus University have a new solution for biodegradable packaging using crab shell waste. For this they won the EIT Food Reuse2Repack…
Three researchers from Tech have received grants totalling DKK 9.5 million from the Novo Nordisk Foundation's programme for research into plant,…
Dr. Tsochatzis has more than 10 years of highly relevant research experience, and the partnership with the Department of Food Science, Aarhus…
Eight researchers from three departments at Tech can go on a well-deserved Christmas holiday with new NOVA grants from the Aarhus University Research…
The Nils Foss Talent Prizes (15,000 EUR – and extraordinarily awarded to two talents this year) went to Laura Román Rivas, Aarhus University, for her…
The new collaborative platform, Plant2Food, will speed up the development of plant-based foods. On Plant2Food, researchers and companies will work…
Derek V. Byrne has just released the anthology book entitled Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite…
Fodder radish is a popular autumn catch crop, but when plenty of nitrogen is available in the upper soil layers, its ability to take up nitrogen in…
På Food Festival d. 2.-4. september kunne de besøgende få en smagsprøve på kød fra græsfodrede køer fra Organic RDD-projektet GrOBEat og høre mere om…
I løbet af de næste fem år stiller Institut for Fødevarer ved Aarhus Universitet skarpt på forskningen i cellulære fødevarer. Det gør de ved at…
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