Aarhus University (AU) is a top 100 university providing research, innovation and education at the highest level across science, technology, health, humanities, arts, business and social sciences, with a strategic focus on food. Specifically, AU is very highly ranked within agricultural and food sciences and among the leading European universities in rankings. We have international expertise across the entire agriculture & food value chain and in linking the nodes of the food systems:
- Sustainable primary plant and animal production
- Food quality, processing, packaging and cascade-utilisation of side streams
- Consumer perception, behaviour, diets, lifestyle
Competences & Capabilities
Main areas of specialisation and technological expertise are:
- Food quality: chemical, nutritional and sensory-based attributes
- Sustainable agriculture and food, organic food, novel protein, LCA
- Food, health and well-being for different consumer groups
- Food-metabolomics (metabolic changes within the food and ingredients)
- Post-harvest, processing and packaging solutions
- Consumer behaviour and quality perception
- Consumer-driven product development, digital
Partner in the following EIT Food projects
Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system.
The Curating Citizen Engagement project will revolutionise our way of solving grand societal challenges by creating a platform for massive public involvement and knowledge generation, specifically targeting food-related issues.
Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
A summer school program on Food Products Entrepreneurship and Process Innovation focus on delivering Climate Friendly, Healthy Food Soultions.
Inspire summer schools of EIT food will enable talented individuals to become European food leaders. Use your entrepreneurial spirit to solve the challenges of our food system.
The Covid-19 pandemic has disrupted the seafood industry worldwide as well as food security on a global scale. Many food producing companies have been forced to explore possibilities to fully utilise all raw materials available, reduce waste and create value from surplus food stocks to compensate for the loss in revenues caused by the pandemic.
RIS Consumer Engagement Labs are pre-competitive co-creation sessions carried out by a similar group of consumers (selected based on specific segmentation criteria) in a joint, physical place and limited in time, focused on ideation/ development of new product concepts.
We have an urgent need to deliver innovative food packaging solutions that will be more sustainable.
The project will provide information on how the corona crisis will lead to changes in consumer behaviour.
Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.
Challenges in today’s Food System are complex and interconnected – to address them, innovative solutions along the entire value chain are required.
Future Food Ventures must be innovative, consumer-centric and create value that is truly sustainable.
Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
The objective of EIT Food Innovator Fellowship is to empower talents to co-create, address, and gain experiences on excellent ideas capable of bringing their careers a step further, and foster innovators ready to respond to global food challenges.
Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
A prospective production-planning tool for bakeries will be developed in this trans- and interdisciplinary project.
Mtching COVID will launch a platform connecting recovering COVID-19 patients with dietitians and health coaches to motivate them, follow-up and provide inspiring recipes.
This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers.
A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available.
Increasing consumer trust in the food system inspiring citizens to become change agents as amateur scientists.
Based on an increasing global demand for protein and that the resulting pressure on traditional animal sources is nowadays considered unsustainable, there is an urgent need of new sustainable protein alternatives with a high nutritional quality, safe and with technological functionalities that satisfy the consumer needs and expectations.
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
Do you want to make a real difference?
Now, more than ever, is an ideal time. We are creating a network of women leaders who wish to drive change, innovation and sustainability within the food sector as we face supply chain challenges. All you need to be is a woman who is passionate and committed about driving change within the food sector.
Smash glass ceilings. Take the leap and let’s soar together.
Research has shown that consumers do not understand or trust in the food industry. This is thought to be driven by the gap between what consumers want and what the food industry provides.
EIT Food's Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
A 6-month programme that aims to transform innovative ideas and research breakthroughs into market-validated business propositions.
EIT Food's flagship Global Food Venture programme is a dedicated offering to Doctoral Students across Europe working on food system challenges.