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Facilities

Facilities

Department of Food Science has at our disposal modern analytical equipment and in more cases unique research and cultivation facilities which make it possible to carry out research in the whole chain from field to fork and further to the health-related and sensory properties of the food. The scientists and technical staff of the department are highly specialised within a number of analytical and cultivation methods which makes us a demanded collaborator in both national and international scientific connections.  

Research facilities at AU Aarslev

AU Aarslev houses research in fruit, vegetables, medicine plants, ornamental plants, sensory science, and metabolomics. The research centre has 100 hectares good, homogeneous land in total, including an organic area of 16 hectares for cultivation of fruit and vegetables, 3,500 m2 greenhouses, 3 walk-in climate chambers, 3 small climate chambers, cultivation rooms with LED lights, storage and postharvest facilities and laboratories for plant research. Furthermore, the department has HPLC and LC-MS equipment as well as low-field and high-field NMR (600 MHz) and ISO-certified sensory science facilities placed here. Read more here.

For further information, please contact:

Hanne Lakkenborg Kristensen (Science leader) 

Research facilities at Agro Food Park, Aarhus

The department scientists at AU Agro Food Park carry out research in animal food, milk, eggs and meat, their composition and quality and the effect of different production, processing and storage parameters. The department has among other things a pilot plant for dairy technological research, modern in vitro laboratories, GC/MS, Q-TOF, MALDI TOF/TOF, ESR, chromatographic equipment as well as DSC and FTIR. Through collaboration with other departments at AU Foulum, the scientists have access to stables and slaughter house facilities. 

For further information, please contact:

Dairy Technological research: Lars Wiking (Science Team Leader)
In vitro science and meat science: Jette F. Young (Science Team Leader).


Metabolomics

At the Department of Food Science, metabolomics facilities based on nuclear magnetic resonance (NMR) and mass spectrometry (MS) have been established. The NMR-based metabolomics facilities consist of a 600 MHz high-field NMR spectrometer equipped with an autosampler.

Food and the metabolic response when eating food are both characterised by having a high complexity. Metabolomics constitute the entire profile of metabolites, i.e. nutrients and metabolic products.

At the Department of Food Science, metabolomics analyses on bio fluids (blood and urine) and cell cultures are carried out in order to exploratively map the biochemical effects of different diets, feedings, effects etc. NMR-based metabolomics is also used to analyse metabolites and contents in various food articles (meat, vegetables, milk and dairy products) to better understand the relation between the characteristics of the food (raw food and product quality), its sensory quality and the nutritional response upon intake.

The department has ongoing projects in which NMR-based metabolomics is applied to:

  • examine the metabolic response related to intake of different dairy products, including probiotic-containing products
  • examine the metabolic profile of cows as a function of allocation of varying nitrogen level in the feed
  • examine the metabolic response of muscle cells under different stress exposures.

For further information, please contact 

Jette F. Young (Science Team Leader) 

Sensory analysis

The Department of Food Science has at its disposal sensory facilities for sensory profiling and difference testing for evaluating the sensory quality of different foods as well as for consumer tests.

These facilities are according to the ISO standard and comprise sensory booths, kitchen facilities, a discussion room and an electronic data collection of sensory data.

A trained, permanent sensory panel consisting of approx. 25 persons is associated with the department, and consumer panels can be made use of as required.

A sensory network is established across the research units at the Department of Food Science.

It is the aim of the network to integrate sensory science in the determination of the sensory quality of foods.

The sensory facilities are situated at Research Centre Årslev on the island of Funen.

In our on-going projects sensory analysis is used for studying the following:

  • Sensory quality of milk in relation to feed composition and cow breed
  • Correlation between sensory quality of various potatoes and root vegetables in relation to applications and suitability in the kitchen
  • Sensory quality of organic and conventional vegetables
  • Children?s preferences for healthier foods and how a step-wise change in preferences can take place
  • Off-flavour in bread in relation to the use of enzymes and storage
  • Sensory variation of beer produced from various types of hops
  • Sensory variation of sour cherry juice in relation to type

For further information, please contact  

Derek V. Byrne (Professor and Science Team Leader)