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Welcome to Department of Food Science

Visninger
The Department of Food Science at Aarhus University The Dept. of Food Science at Aarhus University is all about food and food quality. Everyone has an expertise in food whether they are focused on taste, health-promoting qualities, sustainable food production or developing new food products.

News

Flower strips in French experimental site. Photo: Lambion, 2018.

2020.02.28 | Food

Designing resilient organic greenhouse production systems for Europe: updates from the first half of the GREENRESILIENT project

During the last decade, there has been a strong discussion about the principles of organic farming, driven primarily by the differences in organic production systems in Europe. Some systems are highly intensified and focus on high economic sustainability whereas others focus on increasing biodiversity and implementing agroecological principles.…

Photo: Colourbox.

2020.03.17 | Food

How does grass protein affect meat quality?

In production experiments, an increasing amount of clover grass protein was added to the feed for broilers and slaughter pigs. The purpose of this is to find a more sustainable alternative to e.g. soy protein. A group of researchers from Aarhus University examined this.

2020.02.25 | Food

Support for agri-food tech companies in the startup phase

As a part of the EIT Food program, which Aarhus University is participating in, it is now possible for new startup companies within the area of agri-food technology to receive training, mentorship and €10,000 funding for customer research.

Events

Tue 31 Mar
13:30-15:00 | Agro Food Park 48, 8200 Aarhus N, meeting room 5910-116
CANCELLED: iFOOD lecture
The lecture takes place on 31 March: Attitudes and behaviors shaping household food waste generation: Lessons from Developing and Developed Countries. Presented by Dr. Hussein Hassan.
Tue 02 Jun
00:00-00:00 | Aarhus
MRFood2020 - 15th International Conference on the Applications of Magnetic Resonance in Food Science

Alumni activities

Interdiciplinary centres

National initiatives

  • FOOD involved in NIC - National Ingredients Center
  • FOOD involved in Danish FoodNetwork that works to generate growth and development in food SME's. FOOD's Head of Department Michelle Williams is a member of FoodNetworks board.
  • FOOD is part of a large national joint application entitled "Rethink good food". The application has also led to Aarhus and Central Denmark been appointed as European Region of Gastronomy in 2017

International initiatives

  • Head of Department Michelle Williams is current chair of the Board of EUFRIN, which is an informal network of university departments and research institutes for temperate fruit crops. Several EUFRIN members and companies in the fruit sector are partners in the EUFRUIT project which is coordinated by Michelle Williams. EUFRUIT is an EU network project, and the aim is to create a dedicated platform to secure that existing research are fully exploited by the fruit sector.
  • FOOD is a member of European Sensory Network (ESN) represented by Professor Derek V. Byrne and the science team Food Quality Perception and Society. ESN is an international network of leading research institutions and industrial partners at the cutting edge of sensory and consumer sciences. ESN brings together 28 member organisations acting in 17 European countries, and four non-European countries. ESN members and partners share their knowledge and expertise to explore the value and applications of sensory sciences in food and non-food industrial practices. The well-established contacts among ESN members are used strategically to plan and perform international studies and initiate joint large research applications.

Strategy 2016-2020

Read about FOOD's strategy in this brochure