Department of Food Science, AU FOOD

🎄🎅🎄🎅 Ho, ho, ho… Merry Christmas! 🎅🎄 As the year comes to an end, we at #AUFOOD want to take a moment to thank all of you for following us here on our official LinkedIn! 🙏 From projects finished and started, research conducted, grants and funding secured, workshops and seminars hosted, challenges overcome, and successful developments celebrated, this year has truly been an exciting and productive one with new milestones reached at #AUFOOD time and time again! 🎉 As we take one final look back on this past year, we are also grateful for a successful Science Review and Food Festival, our thriving research station in Auning reaching new blossoming heights 🌸, welcoming new staff and students, sending off old staff and student members with a warm hug 🤗, and celebrating jubilees. 🎊 This year, we want to extend a special thank you to our beloved previous Head of Department, Michelle Williams, our amazing powerhouse scientist and science team leader, Hanne Lakkenborg Kristensen, for her great job as Acting Head of Department, and finally our new, innovative, and razor-sharp current Head of Department, Anne Louise Dannesboe Nielsen. 👏💚 Thank you to all our staff and students for their hard and dedicated work, our secretariat and secretary leader, Annette Visti Kvernrød, for holding the ropes and making everything flow smoothly, our innovative and supportive collaborators and partnerships, and of course, our ever-growing number of followers! 🌟 With new wind in the sails and our passionate new Head of Department, Anne Louise Dannesboe Nielsen, at the helm, we’re looking forward to an amazing 2025 at #AUFOOD! 🚀 From all of us to all of you, thank you for your hard work and unwavering support this year. We wish you a very merry Christmas and a happy new year. 🎄✨ #Christmas #HappyNewYear #Research #Innovation #Teamwork #AUFOOD

What does it take to get a Villum Experiment grant? 🤔 Who better to ask than our two #AUFOOD scientists, Natalia P. Vidal and Guillermo Portillo, who recently secured not one but two Villum Fonden Experiment grants to support their groundbreaking research into biomaterials derived from insects and algae! 🌿🦗 In this article, our Science Communicator takes you on a journey to meet the brilliant innovators behind the scientific and Villum-granted projects Beta-LPS and INFUSE. 🧠💡 From pushing the boundaries of conventional research to exploring the untapped potential of insects and algae, our scientists share insights into their process, from idea to grant-supported project, on a quest to create eco-friendly biomaterials and revolutionize the field. ♻️👩🔬 “Don’t be afraid of crazy ideas. Things can be done! You just have to figure out how – and this is the fun part of being a researcher and scientist,” Guillermo says. Dive into the full story and discover how our team is making waves in the scientific community at: https://lnkd.in/dJb5uzvv 📰 #Innovation #Biomaterials #Sustainability #Research #AUFOOD #VillumExperiment #InsectResearch #AlgaeResearch

🍎 𝐅𝐫𝐞𝐬𝐡𝐥𝐲 𝐏𝐫𝐞𝐬𝐬𝐞𝐝 𝐀𝐩𝐩𝐥𝐞 𝐉𝐮𝐢𝐜𝐞 𝐟𝐫𝐨𝐦 𝐎𝐮𝐫 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐒𝐭𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐀𝐮𝐧𝐢𝐧𝐠 🍎 This morning, our staff had the pleasure of tasting our very first batch of freshly pressed apple juice from our #AUFOOD research station in Auning! 🥤🍏 The juice was pressed at Hindsholm on North Fyn by Nybro Frugt. We used the 'Elstar' variety – the best apple for making a single-variety juice. This means that only 'Elstar' apples were used, resulting in a pure, single-variety juice rather than a blend of different types, which is otherwise common in Denmark. 🍏🍎 Our apple juice has the perfect balance of light sweetness and aroma, with a hint of tartness. The 'Elstar' apples were grown and nurtured at our research station in Auning, picked in mid-September, and stored in our top-notch cooling facilities. They were then transported to Nybro Frugt, where they were pressed. The juice is cold-pressed, unfiltered, and free from additives, ensuring that all the nutrients are preserved. 🥤✨ The 'Elstar' variety boasts the highest vitamin C content, which is also beneficial in the juice. 🍏💪 A big shoutout to our dedicated research staff member, Kim Flemming Nielsen, who, along with our indispensable and talented team in Auning, has been responsible for growing these fantastic apples and making our first very own apple juice a reality! 🌟👏💚 #ResearchStation #FreshJuice #ElstarApples #SustainableFarming #AUFOOD

🌍 𝐀𝐝𝐯𝐚𝐧𝐜𝐢𝐧𝐠 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 𝐃𝐚𝐢𝐫𝐲: 𝐎𝐮𝐫 𝐒𝐜𝐢𝐞𝐧𝐭𝐢𝐬𝐭𝐬' 𝐉𝐨𝐮𝐫𝐧𝐞𝐲 𝐭𝐨 𝐅𝐢𝐧𝐥𝐚𝐧𝐝! 🌍👩🔬 We are thrilled to announce that some of our dedicated scientists recently participated in the Nordic Agri Research (NKJ) "Sustainable Dairy for the Future – Product Quality and New Technologies" held on November 27-28, 2024, in Jokioinen, Finland. This enriching event was hosted by Natural Resources Institute Finland / Luonnonvarakeskus (Luke) and funded by NKJ. 💡🥛 Our team had the incredible opportunity to engage in insightful discussions and presentations on cutting-edge topics such as: 🔬 Reconstitution study of bovine caseins 🧬 Extracellular vesicles from milk 🧪 Enzymatic cross-linking of caseinates 🧀 Stability and functionality of fat in clean label cheese powder 🛡️ Investigating immune components in bovine milk 🩺 Evaluating digestive health outcomes of A1 vs. A2 milk 🌿 Microalgae-derived media for cultivated meat and milk production 🥛 Use of pea and faba protein for dairy analogues 🌾 Antinutrients in Danish pulses 🥤 Functional properties of protein hydrolysates for plant-based drinks 🌱 Improving the quality of hemp seed products with germination ♻️ Life cycle assessment of milk In addition to the engaging sessions, our scientists toured the FoodPilot and sensory lab, as well as several advanced laboratories at Luke. This hands-on experience provided invaluable insights into the latest technologies and methodologies in sustainable dairy production. 🧪🔍🏢 Scientists Nina Poulsen, Lotte Bach Larsen, Emma Frahm, Tianzhen Xiao and Gayani Lokuge represented #AUFOOD alongside participants from Københavns Universitet - University of Copenhagen, Swedish University of Agricultural Sciences (SLU), NMBU - Norwegian University of Life Sciences, University of Iceland (Háskóli Íslands) and of course Natural Resources Institute Finland / Luonnonvarakeskus. 🤝 We are excited to bring back this knowledge to our institute and look forward to future collaborations and innovations in sustainable dairy research 🥛🐄 A big thank you to NKJ for funding this initiative and to Luke for hosting such a well-organized and impactful workshop! 💚 #SustainableDairy #Research #Innovation #Collaboration #FutureOfDairy #NKJ #Luke #AUFOOD

AU Food, as a partner of the Geek4Food ERASMUS+ project, warmly invites you to register for the upcoming workshop on “𝗔𝗱𝗱𝗿𝗲𝘀𝘀𝗶𝗻𝗴 𝗴𝗿𝗲𝗲𝗻 𝘀𝗸𝗶𝗹𝗹𝘀 𝗻𝗲𝗲𝗱𝘀 𝗶𝗻 𝘁𝗵𝗲 𝗮𝗴𝗿𝗶-𝗳𝗼𝗼𝗱 𝘀𝗲𝗰𝘁𝗼𝗿”. 🌍🌱𝗘𝗻𝗵𝗮𝗻𝗰𝗲 𝗬𝗼𝘂𝗿 𝗧𝗲𝗮𝗰𝗵𝗶𝗻𝗴 𝗣𝗼𝗿𝘁𝗳𝗼𝗹𝗶𝗼! 🌱🌍 🌿🎓 Join us for a 1-day training focused on identifying and delivering emerging green skills in the agri-food sector. Delivered by the GEEK4Food consortium, this session is designed to equip professionals with the knowledge and tools to improve their teaching and training practices. ✅ 𝗖𝗲𝗿𝘁𝗶𝗳𝗶𝗰𝗮𝘁𝗲 𝗼𝗳 𝗣𝗮𝗿𝘁𝗶𝗰𝗶𝗽𝗮𝘁𝗶𝗼𝗻 provided! 📅 𝗗𝗮𝘁𝗲: 14th January 2025 📍𝗟𝗼𝗰𝗮𝘁𝗶𝗼𝗻: Conference Centre, Fredrik Nielsens Vej 2 8000 Aarhus C, building 1422/122, room Richard Mortensen Stuen. 🗓️ Secure your spot by registering here: https://lnkd.in/dWDJ3uJ5 ✉️ Get in touch at info@geek4food.eu 🍏 To know more about the GEEK4Food project, visit the website https://geek4food.com 🌱🎓 If you’d like more info about the workshop, please contact Milena Corredig or Konstantina Ntrallou #Milena Corredig #Department of Food Science, AU FOOD #GreenSkills #AgriFoodEducation #DigitalTransformation #InnovativeTeaching #GEEK4Food #aufood #foodinnovation

🌱 Exciting Opportunity Alert! 🌱 The Department of Food Science at Aarhus University is seeking a talented researcher for a Tenure Track position in Crop Physiology. Join our dynamic team in Denmark and contribute to cutting-edge research in food crop physiology. 📅 Application Deadline: 2 Jan 23:59 CET 📅 Start Date: 1 Jun 2025 📍 Location: Agro Food Park 48, 8200 Aarhus N 🔍 Position ID: 16632 If you have a strong research profile and are passionate about working in an innovative environment, we want to hear from you! Apply now and be part of our motivated and engaged team! 👉 Don’t miss this chance to advance your career. Apply today! #JobOpportunity #CropPhysiology #Research #AarhusUniversity #FoodScience #JoinUs https://lnkd.in/eTjKif7T

𝗗𝗲𝘀𝘁𝗶𝗻𝗮𝘁𝗶𝗼𝗻 𝗥𝗼𝗺𝗲: 𝗭𝗲𝗿𝗼𝗪𝗮𝘀𝘁𝗲 𝗗𝗲𝘀𝗶𝗴𝗻 𝗖𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲 🌍 Last week-end, 12 teams coming from Aarhus University, Campden BRI, University of Helsinki and University of Turin gathered in Italy to pitch their novel sustainable solutions. 🌱 This inspiring event marked the final stage of the EIT Food 𝗦𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 𝟮𝟬𝟮𝟰 𝗭𝗘𝗥𝗢𝗪𝗔𝗦𝗧𝗘 𝗗𝗘𝗦𝗜𝗚𝗡 𝗖𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲 led by Sandra Beyer Gregersen, Ilke Uysal Unalan and Milena Corredig from Aarhus University. ♻️ A challenge addressing 𝗽𝗮𝗰𝗸𝗮𝗴𝗶𝗻𝗴 𝗮𝗻𝗱 𝗳𝗼𝗼𝗱 𝘄𝗮𝘀𝘁𝗲, two critical societal and environmental challenges. Since March, the teams have been hard at work from the ideation to the concept development, which they have showcased on the 22nd of November in Rome. 👏 Very well done to all the teams for tackling this challenge and making an impact! Keep up your great work. 🎉 Congratulations to the winning teams from Helsinki and Turin. ✨ Special thanks to Jury for their hard work: Cornelia Schwenk, Lucas Grob, Igor Karlovits, Dorota Napierska, PhD and Tim Van Caelenberg. Shoutout to Sandra Beyer Gregersen and Ilke Uysal Unalan for organizing the event at the Talentgarden in Rome, University of Helsinki, University of Turin, Campden BRI and Aarhus University for mentoring and hosting the teams on location throughout this inspiring journey toward sustainability, and our colleagues from Swiss Food Research, Zero Waste Europe, Danfoss, Puratos and grums for mentoring and sitting in the Jury. Thanks to Jatziri Mota Gutierrez for her great support since the beginning of the journey. Cheers to novel ideas, global collaboration and a greener tomorrow!🚀 #AUFOOD #Foodsolutions #innovation #GreenFuture #collaboration

🌍 Which Climate Category Would You Place Food In? 🌽🥩🍎 Navigating the climate impact of our food can feel overwhelming, with every step — from land use and fertilizers to processing and packaging — contributing to its carbon footprint. That’s where the EIT Food funded European research project #KitchenAdventure comes in! We're on a mission to empower young people with the knowledge and tools to make greener food choices. This mission came to life at this year’s Food Festival, where Aarhus Universitet hosted a fun quiz and interactive activities. Visitors of all ages explored the environmental impact of food, showing that sustainability education can be engaging and enjoyable. 🎮  Looking ahead, we’re excited to expand our efforts and bring more young minds on board. By making learning fun, we hope to inspire the next generation of climate-conscious foodies. 🌱 EIT Food Education FoodEducators

📑💡 𝐍𝐞𝐰 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐑𝐞𝐩𝐨𝐫𝐭: 𝐂𝐞𝐥𝐥-𝐁𝐚𝐬𝐞𝐝 𝐏𝐫𝐨𝐝𝐮𝐜𝐭𝐢𝐨𝐧 𝐨𝐟 𝐌𝐢𝐥𝐤 𝐂𝐨𝐦𝐩𝐨𝐧𝐞𝐧𝐭𝐬 🥛 Researchers from #AUFOOD have investigated pioneering cell-based technologies for producing milk components! In this report, our scientists delve into precision fermentation and cultured milk, discussing both the potential and challenges of these methods in the green transition. 👩🔬♻️ 🔬 𝐊𝐞𝐲 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬: 🦠 𝐏𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧: Explores 30 years of microbial synthesis research of milk proteins, examining the choice of growth organisms and its implications for the usability and cost of the produced milk proteins. 🥛 𝐂𝐮𝐥𝐭𝐮𝐫𝐞𝐝 𝐌𝐢𝐥𝐤: Looking into types of systems that have been tested and their respective results based on previous knowledge of mammary gland cell biology. 🏭 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐢𝐚𝐥 𝐀𝐜𝐭𝐢𝐯𝐢𝐭𝐲: Highlighting the industrial activity in these fields, which is largely driven by startups. 🤝 𝐔𝐭𝐢𝐥𝐢𝐳𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐚𝐩𝐩𝐫𝐨𝐯𝐚𝐥: Discussing possibilities for efficient resource utilization in production as well as considerations for the approval of these types of food in the European market. Discover how these technologies could revolutionize the future of milk production and contribute to a more sustainable food system! 🌍🌿 📖 𝐑𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐚𝐧𝐝 𝐟𝐢𝐧𝐝 𝐭𝐡𝐞 𝐟𝐮𝐥𝐥 𝐫𝐞𝐩𝐨𝐫𝐭 𝐡𝐞𝐫𝐞: https://lnkd.in/dN-_v4hJ This report is authored by: Nina Poulsen, Andreas Kvist, Julia Stub Thomsen, Jing Che, Zahra Sattari & Lotte Bach Larsen and published in cooperation with DCA - Nationalt Center for Fødevarer og Jordbrug and Food & Bio Cluster Denmark. #SustainableFood #GreenTransition #CellBasedMilk #Innovation #AUFOOD #Research

Danish Society of Engineers, IDA in collaboration with Department of Food Science, Aarhus University invites to a conference with focus on Future Food Production. This conference will highlight the challenges and opportunities presented by climate change in the European food production sector. We will be strongly represented by Professor Jette Feveile Young and Professor Lotte Bach Larsen, sharing their insights in the matters of cellular agriculture. Sign up and program can be found in the link below. Limited spaces so sign up in good time! https://lnkd.in/dk8gDAne #aufood #IDA #conference #futurefoods #alternativeproteins #cultivatedmeat #precisionfermentation #greentransition