Are you curious about the latest trends shaping the future of food? Then you have something to look forward to! The Department of Food Science at Aarhus University (AU FOOD) is taking part in this year’s Madens Folkemøde, where we offer fresh tastings, consumer studies, exciting plants to see and touch, and a full team of leading researchers from our department who are ready to meet you and share insights into their fields of science.

This year, the theme in our tent is ’foods of the future’, with a special focus on proteins and rethinking how we view, taste, and create food in the years to come. Why is this important? Because the way we produce and consume food is changing. Climate change, resource scarcity, and new consumer habits are pushing us to think differently - especially when it comes to proteins, which are a key part of our diet.

When you visit our tent, you’ll have the opportunity to experience firsthand how research is shaping and developing the foods of the future. You can taste, explore, and learn about solutions that can help ensure sustainability, quality, and great taste when we gather around the dining table in the future.

From May 21–23, 2026, we invite you into our tent, where we take you on a journey through the foods of the future, with a special focus on proteins.

Across almost all activities, we explore one central question: What does it take for a protein to become a food? The answer is far from simple - it unfolds through a series of engaging cases where you can meet the researchers behind the work and experience food research in practice.

In our first case, we dive into plant proteins as a substitute for eggs as ingredient. Here, you can learn why eggs are so difficult to replace and which functions proteins need to deliver in complex foods. You can experience how proteins function in foaming, emulsification, and gelation - and of course taste cake made with plant proteins as egg replacers. You can also explore ingredients such as soy, lupin, lentils, and chickpeas, and learn why research into plant-based alternatives is so important for the future of food.

In another case, we focus on barley and investigate whether alternative grains can play a larger role in future bread production. Here, you can taste bread made with barley, wheat, and rye, participate in consumer studies, and learn what happens to proteins in the dough. You’ll also gain insight into how research on grains and proteins can contribute to more sustainable food systems.

We also take a closer look at sweet potatoes and their potential in future foods. What is the difference between sweet potatoes and regular potatoes? Can they be grown in Nordic climates? And how can they contribute to greater diversity in our diets? You’ll have the chance to taste crispy sweet potato chips and take a closer look at the plants themselves.

Finally, you can learn more about cultured meat as a possible alternative to conventional meat production. We highlight climate impact and resource use and provide insight into how proteins are used in developing cultured meat. You can, for example, see visual comparisons of CO₂ footprints from different production methods and gain a better understanding of the challenges and opportunities within future animal-based foods.

Along the way, you’ll meet researchers from a wide range of the department’s research groups, ready to share their knowledge, answer your questions, and give you a unique insight into some of the latest food research - served fresh.

We look forward to welcoming you to three days full of taste, knowledge, and experiences!

Opening hours
Thursday, May 21: 14:00–18:00
Friday, May 22: 10:00–18:00
Saturday, May 23: 10:00–15:00

Admission to Madens Folkemøde is free.

Address
Torvet, 4800 Nykøbing Falster

The Department of Food Science tent location: Kirkepladsen

Visit the official Madens Folkemøde website at:
https://www.madensfolkemode.dk/