Department of Food Science contributes with knowledge and research-based consultancy to the authorities within the area Food Quality. This area focuses on quality aspects of meat, milk, eggs, fruit, vegetables, potatoes, and cereal-based products and includes:
The research of the department in the interface between food production, handling, and processing on one hand and sensory - and health-related quality on the other hand can provide important knowledge in regard to production of differentiated, healthy and delicious food – topics of great interest in the Danish debate on health and obesity. Furthermore, the research contributes to development of new methods which can help to improve management of raw product quality and prediction of the quality properties of food.
Focus areas in relation to consultancy to the authorities are among others:
The consultancy work includes immediate ad hoc tasks, preparatory legislative tasks and consultations, reports, and evaluations, and ongoing tasks after enquiries from government agencies and ministries or from own evaluation of requirements and topical issues.