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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.

Events

Tue 25 Feb
10:00-13:00 | Agro Food Park 48, 8200 Aarhus N, meeting room 5910-214
Hildegarde Heymann - Inaugural seminar and lecture
Professor Hildegarde Heymann from University of California Davis has been appointed as Honorary Professor in ‘Advanced Sensory Methodologies for Innovation in Food Quality’ at the Department of Food Science at Aarhus University.
Tue 25 Feb
11:00-14:00 | Agro Food Park 48, 8200 Aarhus
Masoumeh Alinaghihossein's PhD defense
Masoumeh Alinaghihossein will defend her PhD thesis "Metabolomics data fusion applied to study a peri-natal inflammation condition and preventive dietary strategies in a piglet model"
Tue 02 Jun
00:00-00:00 | Aarhus
MRFood2020 - 15th International Conference on the Applications of Magnetic Resonance in Food Science

News

Foto: Tofu Production & BUG AMOK

2020.02.11 | Food

Climate-friendly bugotto under development

In a new project, researchers from Aarhus University are contributing to the development of a climate-friendly risotto based on insect flour - a so-called bugotto - aimed at Danish consumers.

Photo: Marianne Hammershøj.

2020.02.11 | DCA

Brazilian by-products transformed into food

When we eat a cashew nut, we might not be aware of the fact that the ‘nut’ it is just a small part of the cashew fruit. When we buy coconut water, we may not think about what happened to the rest of the coconut. Many crops, especially fruits, go partly to waste. In cooperation with Brazilian researchers, researchers from Aarhus University will…

Senior researcher Troels Kristensen from the Department of Agroecology at Aarhus University, discussed how dairy production can be increased, while sustainability and climate are taken into consideration. Photo: Lise Bundgaard.

2019.11.25 | Food

Climate and health on the agenda at international dairy conference

Health challenges, climate change and the increasing demand for nutritious food were on the agenda, when Aarhus hosted the “International Symposium on Milk Genomics and Human Health” on November 12-14.

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