Processing Research in how to best process our food helps to form the basis for the Danish food industry and i…
Meat We conduct research in a variety of areas related to meat and use a variety of “state-of-the-art”…
Foodomics Foodomics is a research discipline that examines the entire set of substances present in our food…
Gastronomy and innovation With gastronomy and food science as our starting point, it is our goal to create new delicious food…
Dairy Milk production has increased in recent years and now amounts to 5.5. million tons of milk produced…
The gut microbiome A lot of what we eat the body cannot immediately break down. We are therefore dependent on the…
Food chemistry Processing of foods are often required in order to obtain long shelf life for increased export to…
Brewing Science and Technology The Brewing Science and Technology research group aims to understand the influence of the raw…
Chemometrics We analyze food samples and get huge amounts of data that can be used for solving complex problems…
Plant-based food research With an increasing protein demand, expected to double by 2050, and the significant environmental…
Fermentation and starter cultures A detailed understanding of microbiota in our food is of outmost importance for optimization of foo…
In Vitro Digestion We eat food for pleasure and/or to obtain the important nutrients to be used as energy, building th…
