New collaboration between the Department of Food Science and Arla Foods Innovation Center (AIC) answers the question: “Can you still do something on milk?” 🥛🤔 The answer is an unwavering yes and our new Affiliated Associate Professor and Chief Scientist at Arla Foods Innovation Center Valentin Rauh is here to prove it! 👨🔬✨ The future of dairy is facing significant challenges when it comes to environmental sustainability 🐄♻️ While new technologies and farm practices are key to reduce the environmental footprint of dairy production, evidence-based science can provide the answer to why we can still consume dairy as part of healthy, sustainable diets 👩💻🔬 And this is exactly where expert Valentin Rauh comes in! With a strong and impressively wide scientific background spanning food enzymes, analysis of proteins, peptides, lipids, metabolites, aroma components, food quality and processing from lab scale to pilot and industrial scale, Valentin Rauh is an obvious pick for strengthening knowledge and research within the field of Dairy Chemistry and Technology and ultimately help us solve the challenges for the future of dairy more effectively. 🌍🐮🧪 We look forward to having this exciting collaboration unfold further and tightening our bond with Arla Foods Innovation Center not only across the street in Agro Food Park but across the field of dairy science as well! 🤝💚 Get to know Valentin Rauh even better through his interview with our Science Communicator at: https://lnkd.in/dB8tChdi 📰
Department of Food Science, AU FOOD
Højere uddannelse
Aarhus N, Midtjylland 6.441 følgere
It is all about food and food science.
Om os
The Department of Food Science at Aarhus University is all about food and food quality.
- Websted
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http://food.au.dk
Eksternt link til Department of Food Science, AU FOOD
- Branche
- Højere uddannelse
- Virksomhedsstørrelse
- 51-200 medarbejdere
- Hovedkvarter
- Aarhus N, Midtjylland
- Type
- Uddannelsesinstitution
Beliggenheder
Medarbejdere hos Department of Food Science, AU FOOD
Opdateringer
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𝐀𝐧𝐝 𝐭𝐡𝐞 𝐧𝐞𝐰 𝐇𝐞𝐚𝐝 𝐨𝐟 𝐃𝐞𝐩𝐚𝐫𝐭𝐦𝐞𝐧𝐭 𝐚𝐭 𝐀𝐔 𝐅𝐎𝐎𝐃 𝐢𝐬… 🥁🥁🥁 We are very excited to announce that our new Head of Department is Anne Louise Dannesboe Nielsen, who will be taking office on the 1st of November! She has previously been employed as the Head of Food Technology at Teknologisk Institut in Aarhus, and she has been working in the food sector for the past 10-12 years. 🌍🍎 “I bring nearly ten years of leadership experience, and leadership is one of the things I am very much looking forward to continuing to work on at The Department of Food Science. Additionally, I am focused on the big picture, on working with green transition, and on continuing to strengthen the institute’s collaboration both internally and externally”, she says. Well, we for one can’t wait! In the meantime, please help us extend our warmest welcome to her 🤎🙌🎉 You can read more about our new Head of Department here: https://lnkd.in/eNNjNsgf 📰
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🌱 Successful seminar on BioStimulants! Yesterday, AU FOOD brought biostimulants into focus. We had a successful seminar with 90 participants. The key question was if biostimulants can add to a more sustainable plant production? 🤔 Our international and Danish speakers Professor Youssef Rouphael from University of Naples Federico II, Professor Geert Haesaert from Ghent University, Assistant Professor Mesfin T. Gebremikael from AU FOOD, Senior Consultant Philipp Trenel and Vice Director Mette Walter from Teknologisk Institut gave valuable insight into the complexity of using biostimulants in crop production. 🎤 The message was clear: It is possible to increase sustainability in plant production, but it is not an easy task. We need a better understanding of the interaction between biostimulants, genotype and the environment. Also, knowledge on how to apply biostimulants is lacking. 🔍👩🔬 Associate Professor Merete Edelenbos, leader of the GUDP-funded #BioGrowth project, stirred the day. Big thanks to the speakers, the audience and everyone who has been involved in making the seminar successful 💚 #AUFOOD, #foodscience, #foodinnovation, #biostimulants, #horticulture
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🐝 𝐈𝐭'𝐬 𝐛𝐮𝐳𝐳𝐢𝐧𝐠 𝐚𝐭 𝐀𝐔 𝐅𝐎𝐎𝐃 𝐭𝐡𝐞𝐬𝐞 𝐝𝐚𝐲𝐬! These days are all about Science Review, our self-evaluation where we take a peek inside our own Institute and evaluate what’s going great and where we can further improve 🔍, all the while showcasing the great science we do and a lot of the amazing people doing it!👩🔬🌍 To help us achieve the best evaluation, we have the honor of hosting a panel consisting of Richard Newcomb from The New Zealand Institute for Plant and Food Research Limited in New Zealand, Rafael Auras from Michigan State University in the USA, Mari Sandell from University of Helsinki in Finland and Bart Vandecasteele from ILVO (Instituut voor Landbouw, Visserij- en Voedingsonderzoek) in Belgium.🤝🌱 Led by our acting Head of Department Hanne Lakkenborg Kristensen, supported by our amazing Science Team Leaders Jette Feveile Young, Marianne Hammershøj, Lars Wiking and Derek Victor Byrne, and with our fundraiser Stella Spanou holding the ropes, it’s all hands on deck to ensure that we cover every corner of AU FOOD. ♻️ We look forward to taking in the feedback and showing up even better and brighter for the future of Food Science! Big thanks to the panel and everyone who has been involved in the process of the event 💚
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🎉 Celebrating Success! 🎓 The Department of Food Science, AU FOOD is happy to announce that Tin Rudnički has successfully defended his Master's thesis and graduated on September 30th, 2024! 🎉 He studied the effects of serum-free and serum-containing media for muscle cell proliferation and differentiation using non-immortalised and immortalised bovine satellite cells. This research provides significant insights into the cultivated meat industry, contributing to more sustainable and ethical food systems. 🌱🥩 A special thanks to his supervisors, Stig Skrivergaard, Martin Krøyer Rasmussen, and Jette Feveile Young, for their invaluable guidance throughout this journey. Also, a heartfelt acknowledgement goes to external examiner Pablo Pennisi from Aalborg University for his constructive feedback. Congratulations to Tin Rudnički for this milestone, and best wishes for the exciting journey ahead! 🚀👏 #Graduation #Research #CultivatedMeat #CellBiology #FoodTech #Sustainability
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🎉 Congratulations to Kevin Jerez-Bogota on successfully defending his PhD on September 26, 2024! 🎓 As part of the MonoGutHealth MSCA-ITN training network (funded by the European Commission, MarieSkłodowska-Curie Actions), his research focused on using organic plant-based solutions to improve livestock health, specifically utilizing garlic and fruit powders to mitigate pathogenic E. coli infections in piglets and combining antibacterial fatty acids with essential oils to combat C. perfringens in chickens. These innovative strategies effectively improved gut health, reduced disease impact, and supported sustainable food production. A special acknowledgement to his supervisors, Senior Scientist Martin Jensen (Department of Food Science, AU FOOD), Senior Researchers Nuria Canibe, Ole Højberg, and Associate Professor Ricarda Engberg (Aarhus University, Department of Animal and Veterinary Sciences) and to his assessment committee members, Associate Professor Nadia Everaert (KU Leuven), Professor Andrew Van Kessel (University of Saskatchewan), and Professor Carl-Otto Ottosen (Department of Food Science, AU FOOD). 👏 Wishing you continued success in your future endeavours! 👏
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🔬💰 VILLUM GRANT GOES TO TWO SCIENTISTS AT THE DEPARTMENT OF FOOD SCIENCE FOR IDEAS THAT CHALLENGE CONVENTIONAL THINKING 🧠🎉 We are very proud to announce that our very own Guillermo Portillo and Natalia P. Vidal have been awarded the VILLUM Experiment grant from Villum Fonden for projects that challenge research norms and have the potential to fundamentally change the way we approach important topics. Natalia Prieto Vidal, who is a Tenure Track Assistant Professor at AUFOOD and a Aarhus Institute of Advanced Studies (AIAS) - Aarhus University-COFUND Fellow, has been granted 1.9 million DKK for her project ‘Beta-LPS: Exploiting marine Betaine lipids to design the future LiPoSomes’. This project explores betaine lipids from marine organisms like algae to develop ultra-stable and efficient liposomal delivery systems, aiming to enhance food quality and shelf-life for a more sustainable food system. 🌊🌱🌍 Guillermo Portillo Perez, who is a Ph.D. and Postdoc at AUFOOD, has also been granted 1.9 million DKK for his project ‘INFUSE: Insect-based NanoFibers for everyday USE’. This project is on a mission to unlock the potential of insects and investigate whether they can be used as raw materials for textiles or packaging. If successful, it will open the possibility of widespread use of insect biomass for entirely new forms of biomaterials. 🐜🌍♻️ Help us celebrate our two grantees – we can’t wait to follow the projects! 💚 You can read more about the Villum Experiment Programme here: https://lnkd.in/dW5KENNe
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A warm #AUFOOD welcome to Kimie Kongsøre! 🥳🎈 Kimie started in the newly created position of Science Communicator at Department of Food Science, AU FOOD in the beginning of September. She holds a master’s degree in Analytical Journalism from The Danish School of Media & Journalism and Aarhus University and has throughout her degree also taken courses on sustainable production and consumption and digital media’s societal influences. 🤳 Kimie is located in Agro Food Park, where she has her office and will be working with science communication from now on. “I am looking forward to helping bridge the gap between science and media at The Department of Food Science. I take science communication seriously and want to engage the scientists in mediating their valuable research in an understandable way,” she says. Please help us welcome Kimie to this brand-new position – we can’t wait to follow her journey! 💚
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A few seats are still available for the seminar on biostimulants. The registration deadline has been extended to September 23rd. Don't miss out—register now!
Biostimulants are a growing area of focus in agriculture and horticulture - but do they work and how? 🤔 That is the focus of a one-day seminar hosted by the Department of Food Science on October 3rd. The seminar is a part of the #BioGrowth project, this seminar offers a unique opportunity to explore the latest advancements and applications in the field of biostimulants, network with leading scientists from across Europe, and explore the results of the four-year project. Read more about biostimulants and the event in the article below👇 https://lnkd.in/dUwAcDvu Merete Edelenbos Mesfin T. Gebremikael
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📣Are you a food enthusiast? Do you enjoy experiencing new tastes and products before they become available to public, and at the same time earn some extra money? Then you should like to be part of our expert tasting panel in Aarhus University, Department of Food Science, AU FOOD, Agro Food Park 48, 8200 Aarhus N. This is a part time project-based role, (app. 2 hours per day, 2-3 days per week) with a salary of 160 kr per hour. 𝗬𝗼𝘂 𝗻𝗲𝗲𝗱 𝘁𝗼 𝗵𝗮𝘃𝗲 𝗻𝗼 𝗳𝗼𝗼𝗱 𝗿𝗲𝗹𝗮𝘁𝗲𝗱 𝗮𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀 𝗮𝗻𝗱 𝗯𝗲 𝗳𝗹𝗲𝘅𝗶𝗯𝗹𝗲 𝘄𝗶𝘁𝗵 𝘆𝗼𝘂𝗿 𝗮𝘃𝗮𝗶𝗹𝗮𝗯𝗶𝗹𝗶𝘁𝘆. 𝗪𝗲 𝗿𝘂𝗻 𝗺𝗼𝘀𝘁 𝗼𝗳 𝗼𝘂𝗿 𝗽𝗿𝗼𝗷𝗲𝗰𝘁𝘀 𝟭𝟯:𝟬𝟬-𝟭𝟱:𝟬𝟬 𝗼𝗻 𝗧𝘂𝗲𝘀𝗱𝗮𝘆𝘀, 𝗪𝗲𝗱𝗻𝗲𝘀𝗱𝗮𝘆𝘀 𝗮𝗻𝗱 𝗧𝗵𝘂𝗿𝘀𝗱𝗮𝘆𝘀. You are expected to be available for all panel sessions within a project. Currently, we have projects regularly scheduled throughout both autumn and winter, and we will 𝘀𝘁𝗮𝗿𝘁 𝘁𝗿𝗮𝗶𝗻𝗶𝗻𝗴 𝗮𝗿𝗼𝘂𝗻𝗱 𝘄𝗲𝗲𝗸 𝟯𝟵. No experience is necessary. Full training will be given on an ongoing basis. The Ideal Candidate Would Have • Excellent communication and listening skills • Strong attention to detail • Good judgement and analytical skills • A passion for food and drink • Computer literacy • Excellent team working skills • Good knowledge of English 📧If it sounds like this is a role for you, please contact us at 𝗻𝗳𝗮𝗳@𝗳𝗼𝗼𝗱.𝗮𝘂.𝗱𝗸 with reference "𝗣𝗮𝗻𝗲𝗹 𝘁𝗮𝘀𝘁𝗲𝗿 𝗷𝗼𝗯". Then we will send you more details on the work and the application process We will invite relevant candidates to a tasting session to assess the suitability for the role. If you have any questions, feel free to contact us at the above email address. #aufood #foodscience #foodinnovation