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Department of Food Science
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…
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…
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The purpose of the course is to give an introduction to some of the common methods in multivariate data analysis, and give the students tools and…
The purpose of the course is to give an up-to-date introduction to the basic methods in metabolomics. The course will cover nuclear magnetic resonance…
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…
Digital Uni Food Day focuses on current challenges from the food industry and brings in the newest knowledge and technology from leading university…
During the next five years Professor Claus Hviid Christensen will be linked to the Department of Food Science at Aarhus University. On Thursday the…
International masterclass on dairy proteins, their variations and molecular features, analytical methodologies for their characterisation, and…
recent report from UN’s Intergovemental Panel on Climate Changes expressed a positive attitude towards cellular agriculture, highlighting its…
Delivering with dairy: from primary production to primary purpose
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