Research activities at the Department of Food Science are often carried out in collaboration with other national or international research institutions, industrial partners or trade associations. Therefor, the staff is highly experienced within management and participation in different kinds of project collaborations.
Science team Plant, Food & Sustainability
Science team Plant, Food & Climate
Science team Differentiated & Biofunctional Foods
Science team Food Chemistry & Technology
Science team Food Quality Perception & Society
Research project MAXVEG - Maximising taste and health value of plant food products has project partners from both Aarhus University Hospital, University of Southern Denmark (SDU), INRA and the private companies GASA, SeedCom and others. Read more about the project here.
Department of Food Science is part of the FFI consortium, which focus is to establish and improve collaboration between industry and science.
