Aarhus University logo
Department of Food Science
Beneath every wheat field is a busy world of tiny organisms. Now, AU FOOD Associate Professor Ivan Paponov and his international research team want to…
Ulla Kidmose wants her students to ask questions and challenge assumptions. That is why she creates a learning environment where they feel confident…
Can you taste the difference between lupin and soy tofu? Have you ever tried a faba bean straight from an AU research field? And what exactly can…
AU FOOD's sensory science researchers are part of 14 European partners to help develop the next generation of plastic-free packaging – bringing…
Join the next International Society for Gastronomic Sciences and Studies (ISGSS) conference will take place in Aarhus Denmark and promises to be an…
Green Minds Gather 2026 will bring together researchers, policymakers, industry representatives and innovation actors from across Europe in Copenhagen…
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…
Come and hear about the latest research in milk and health, when Arla Food for Health invites everyone interested to a conference. It will take place…
There is a lack of good plant protein products for food, but biorefining can be part of the solution. However, this requires a focus on the breeding…
Come and hear about the food of the future and sustainable food solutions, when the Department of Food Science participates in this year's Food…
During the next five years Professor Claus Hviid Christensen will be linked to the Department of Food Science at Aarhus University. On Thursday the…
Can we improve food products with ingredients from, for example, seaweed and plant-based fats? An NMR spectrometer can help find answers to questions…
Danske dyrkningsforsøg med frugt, bær og grøntsager skal fremover foregå på arealer vest for Gammel Estrup, som bl.a. huser Det Grønne Museum
Cultivated meat can be one of the sustainable alternatives of the future for our current meat consumption, and in the laboratories of Aarhus…
Page 9 of 13
