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Welcome to Department of Food Science

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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

[Translate to English:] Foto: Lars Kruse, AU Foto.

2020.07.10 | DCA

Seminar in Brussels on green biorefining which supports the common agricultural policy

Biorefining of grass and clover grass allows for sustainable production of plant protein and bio-based products that support the objectives of European agricultural policy. A European Parliament seminar in Brussels focuses on the possibilities.

For the increasing number of consumers wanting to replace products of animal origin partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge. Photo: Colourbox

2020.07.09 | Food

New EU communication project aims to make plant-based choices easier for all

For an increasing number of consumers wanting to replace animal-based food products partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge. Researchers from Aarhus University, with partners, will help consumers to overcome this challenge with a new communication project, the…

Several CBIO researchers presented their projects at the webinar on 1 Juli. Photo: Cecilie Ditte Christensen

2020.07.06 | DCA

CBIO researchers present solutions for the green transition

The circular bioeconomy can provide green solutions to everything from animal feed to textiles. At a webinar on 1 July, several researchers from CBIO - Centre for Circular Bioeconomy at Aarhus University - presented their many research projects, which have the potential to solve some of the key challenges in the green transition.

Events

Tue 17 Nov
15:00-18:00 | European Parliament, Spinelli 1E2, Brussels, Belgium
Seminar: Green biorefinery – a Green Deal for agriculture – producing sustainable soy protein alternatives and biobased products
A seminar to be held at the European Parliament will describe the disruptive potentials of new local biorefineries to contribute to EU self-sufficiency with plant protein and new biobased products while supporting EU policies on environment and climate.
Thu 26 Nov
09:00-12:00 | Online
Online follow-up seminar: Green biorefinery - a Green Deal for agriculture - producing sustainable soy protein alternatives and biobased products
An online seminar follows up at the seminar to be held at the European Parliament on 17 November 2020.

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