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Department of food science

Department of food science. About this presentation …. Purpose The purpose of this presentation is to introduce FOOD to stakeholders with limited or no knowledge of AU or FOOD – students, scientists , companies , politicians etc. Hence , its content is of a general nature.

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Department of food science

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  1. Department of food science

  2. Aboutthispresentation… • Purpose The purpose of thispresentationis to introduceFOOD to stakeholders with limited or noknowledge of AU or FOOD – students, scientists, companies, politicians etc. Hence, itscontent is of a general nature. • Usage The presentation is conceived as a grosspresentationfrom whichyoumaycopy and paste as much or as little as youlike and combine with yourowncustomized slides. To changetitle and name: Go to view/slide master

  3. Aarhus University in Denmark - In the heart of Europe • Her indsættes slide med Europakort og en cirkel omkring DK Aarhus

  4. Aarhus University - some facts • Established in 1928 • 4 faculties:Arts, Business &Social Sciences, Health,and Science & Technology • 26 departments • 2 national centres: The Danish Centre for Agriculture and Food and The Danish Centre for Environment and Energy • 11,000staff (incl. PhD students) • 40,500 students - majority on graduate level • Budget (2012) € 825 million • Receives 25% of public research funding in Denmark.

  5. Faculty of Science & Technology Dean: Niels Christian Nielsen The Facultycomprises: • 12departments • 2 national centres • 1,740 scientific staff • 700 PhDstudents • 6,700fulldegree students. Dean: Niels Christian Nielsen

  6. Department of Food Science (April 2013) Head of Department: Michelle Williams The Department comprises: • 5 science teams • 40 scientificstaff • 24 PhD students • 41 technical and administrative staff*. *The number of gardenersemployedvaries with the seasons. Head of Department: Michelle Williams

  7. Organisation Department of Food Science is part of: • Faculty of Science & Technology, Aarhus University • Danish National Centre for Food and Agriculture (DCA), Aarhus University

  8. Locations Foulum Aarhus Campus Aarslev

  9. Department of Food Science revenue (%)

  10. Activities at Department of Food Science • Food research in the entirechain: Geneticresources Production parameters Processing and storage Influence on human health Consumer preferences • Research-basedteaching: PhDcourses The master degree programme: MolecularNutrition and Food Technology and othermaster’s and bachelor’sdegree programmes at Aarhus University • Consultancy:to public authorities and ministries.

  11. Food expertise from genes to consumers

  12. Global foodchallenges • Sustainable food production systems • Food security due to climate and population changes • Sustainable use of pesticides, water and nutrients • Increase quality to meet consumer expectations and to remain competitive • Need for differentiated food products that meet consumer demands and deliver health and wellbeing benefits • Need for new technologies to improve food production systems and to develop new food products.

  13. Outcome of our research: • Increased efficiency of food production systems and reduced impact on the environment. • Securing productivity and quality of our food crops during times of extreme climate conditions. • Sustainable solutions to feeding the growing world population in 2050. • Development of value-added products, delivering qua-lity and novelty to consumers and new product formatsto reduce losses. • Increased consumption of healthy foods through deli-vering superior taste, health and wellbeing solutions.

  14. Partners of collaboration

  15. Why research collaboration? • Access to the latestknowledgewithinfood science • An opportunityto createknowledgeand innovative solutions together with leadingscientists • Access to unique research facilities • Strong national and international networks • Highly experiencedstaffwithinproject management and participation.

  16. Types of research collaborations • Co-financedprojects • Requested research • Industrial PhD • Industrial Postdoc • Master student projects.

  17. Science team: Plant, Food & Sustainability Research focuses on new solutions and technologies in organic and conventional cropping systems that: • Increase efficiency • Ensure the quality of plant food products • Reduce the environmental impact of plant food production. Outcome of the research Increased efficiency of plant food production systems and reduced impact on the environment. Science team leader: Hanne LakkenborgKristensen Site: AU Aarslev

  18. Plant, Food & Sustainability Keyareasare: • Physiological processes of plants both above and below ground • Cultivation techniques • Flowering and growth physiology • Reduction of waste in relation to harvest and storage • Nutrient losses • Irrigation • Pesticides and other methods of pest management • Healthy crop rotations with fertility building crops.

  19. Science team: Plant, Food & Climate Research focuses on how to safeguard future productivity and quality in plant production. This includes plant responses to: • Climate and climate changes • New methods for resource optimisation in protected plant food production. Outcome of the research: Securing productivity and quality of food crops into the future during times of extremes in climate. Science team leader: Karen Koefoed Petersen Site: AU Aarslev

  20. Plant, Food & Climate Keyareasare: • Plant responses and the genetic ability of plants to acclimatise and adapt to climatic conditions: - Temperature extremes - Cold hardiness - Carbon dioxide - Light - Drought and flooding. • Plant tolerance to high or low temperatures with regard to energy consumption • Product quality in greenhouse production.

  21. Science team: Differentiated & Biofunctional Foods The research focuses on improving raw product quality regarding health aspects and/or suitability for further processing by: • Adding new positive features to well-known products • Developing new types of food products and/or production methods and concepts. Outcome of the research: Increased diversity of raw products for consumers and industry based on new productionmethods. Science team leader: Jette Feveile Young Site: AU Foulum and AU Aarslev

  22. Differentiated & BiofunctionalFoods Key areas are: • Exploitation of alternative and sustainable production systems to differentiate the raw product. • Evaluation of product quality parameters such as: - Bioactive and nutritionally important constituents (cell-based assays) - Taste components and colour - Technical quality like texture and shelf life • New ways to produce food such as vertical farming systems and in vitro meat.

  23. Science team:Food Chemistry & Technology Research areas: Food quality and changes in quality parameters related to genetics, production, processing, packaging and storage of foods, especially in relation to dairy and egg products. Outcome of the research: Development of value-added products, delivering quality and novelty toconsumers and new product formats to reduce losses. Science team leader: Lotte Bach Larsen Site: AU Foulum

  24. Food Chemistry&Technology Dairy research activitiesfocus on the characterization of milk as a raw material and changes induced by processing: • Proteolysis, proteomics and peptidomics • Structure and functionality of protein and lipid networks • Oxidative stability • Health promoting and bioactive compounds. Egg quality research: • Production parameters - feed, hen genotype and production period • Storage conditions and processing of egg products.

  25. Science team: Food. Metabolomics & Sensory Science Research: Food quality and health aspects of foods: • Metabolomic studies of foods and biofluidsafter food intake • Sensory perception of foods and consumer preferences • Specific focus on plant food quality and post harvest quality. Outcome of the research: Increased consumption of healthy foods through delivering superior taste, health and wellbeing solutions. Science team leader: Derek V. Byrne Site: AU Aarslev

  26. Food, Metabolomics & Sensory Science LC-MS and NMR Metabolomic activities focus on characterization of metabolites in: • Foods to understand sensory and technological quality aspects • Biofluidsto elucidate the effect of food intake in relation to health. Sensory Science research activities focus on: • Perception and measurement of sensory attributes in foods to increase the understanding of factors affecting sensory quality of foods • Consumer acceptance and preferences for food. Postharvest activities focus on increasing quality and freshness of plant foods by elucidating the effect of storage conditions and metabolite profiling.

  27. Research facilities at Aarslev • 100 ha fruitorchards and vegetablefields • 16 ha organicfruitorchards and vegetablefields • Fields holding plant geneticresources (hobs, rubarb, Jerusalem artichoke, horseradish) • Specialisedequipment for horticulturalproduction • Storage and post harvestfacilities for vegetables and fruit (incl. ULO cells) • Greenhouses • Climatechambers • Sensory science facilities • Low field and High field NMR facilities (600MHz) • Specialised laboratories for genetic transformation of plants.

  28. Research facilities at Foulum • Analyticalchemistrylaboratories • Textureanalysisfacilities • Dairy plant • Equipment for massspectrometry (GC-MS, LC-MS, Maldi-ToF, LC-MS iontrap) • Differential scanning-calorimeter • Confocalmicroscopy • Rheorox • 1- and 2D gels • Equipment for electronspinresonancespectroscopy and ultrasoundtreatments • In vitrolaboratories • Access to stable facilities for cattle, pigs and poultry.

  29. PhD programme: Food Science Vision and objective of the PhD Education: • PhD degrees at the highest international level • Dedicated PhD students and supervisors • Fine working environment • Offer scientific PhD courses in the food area. Build up your network while making a PhD: Research in food science at Department of Food Science often takes place in close cooperation with leading food, crop and biotechnology companies beside internationally acknowledged universities and research centres.

  30. A PhDwithinfood science at Aarhus University (AU)

  31. MolecularNutrition and Food TechnologyA research-basedM.Sc. programe The programme gives an understanding of: • The interplay between food product quality and human health • Modern processing methods and their influence on food product properties • Molecular biological knowledge • The intersection between food technology, nutrition and food-related health.

  32. Master projects • It is possible to write your Master’s thesis at Department of Food Science, also if you have the first part of your Master’s degree from another educational institution. • The projects are often carried out in collaboration with industrial partners. • We have created a project catalogue with ideas for Master’s theses, but you are also welcome to contact us with your own idea. Find the project catalogue at: www.food.au.dk/en/food_education

  33. M.Sc. Careerdirection in food

  34. Contact… E-mail: food@au.dk Website: www.food.au.dk

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