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Welcome to Department of Food Science

- It is all about food and food quality.

News

2021.10.06 | Research

A sustainable food future begin with taste experiences in social contexts

Researchers and practitioners were gathered at the Creative Tastebuds conference to discuss how our sense of taste can help ensure new and more sustainable food choices. One of the main points made at the conference was that a sustainable food future begin with taste experiences in social contexts.

2021.09.15 | Awards

Laura Roman Rivas awarded as role model for female researchers

Laura Roman Rivas from the Department of Food Science receives the For Women in Science Award for her research into new foods that are both sustainable and nutritious. The prize is awarded by L’Oreál, UNESCO and the Royal Danish Academy of Sciences and Letters.

2021.07.14 | Events

Meet the researchers at Food Week in Aarhus

Cell-based meat and milk, edible insects, sustainable food packaging, future protein crops and vegetable growth in salty soils - you can learn more about these topics, when researchers from Aarhus University take part in Food Week on 13-15 August.

2021.07.13 | Research

Researchers want to improve the quality of plant drinks

The demand for plant drinks is growing, but how is the quality of their proteins? Researchers are investigating this in a new project that, with the help of groundbreaking analysis methods, will ensure that the plant drinks of the future have the best possible nutritional quality.

Events

Mon 25 Oct
14:15-15:30 |
AIAS Seminar: Qian Janice Wang and Cathrin Bengesser, AIAS Associate Fellows
What is quality? An introduction to criticism using film & wine. Joint talk by AIAS Associate Fellows Qian Janice Wang, Department of Food Science and Cathrin Bengesser, Department of Media & Journalism Studies, Aarhus University
Thu 28 Oct
08:00-18:00 | Online and interactive workshop
Workshop on the Applications of Magnetic Resonance in Food Science: Multiscale Food Structures and FoodOmics
An interactive online workshop organized by the Magnetic Resonance in Food Division (MRFOOD) of the Groupement Ampere on October 28, 2021. The workshop is aligned to the special issue ’Multiscale Food Structures and FoodOmics’ that will be published in the journal Magnetic Resonance in Chemistry. Presenters at the workshop will be authors who have contributed to the content of the special issue.
Mon 29 Nov
13:00-16:00 | Online
Bulei Sheng's PhD defence
29 November 2021 at 13.00: Bulei Sheng's PhD defence "INFLUENCE OFΚK-CASEIN HETEROGENEITY ON ITS IN VITRO GASTROINTESTINAL DIGESTION". To recieve a Zoom link send an e-mail to sn@food.au.dk