AARHUS UNIVERSITY ABOUT THIS PRESENTATION Purpose The purpose

AARHUS UNIVERSITY 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. Usage The presentation is conceived as a gross presentation from which you may copy and paste as much or as little as you like and combine with your own customized slides. To change title and name: Go to view/slide master

AARHUS UNIVERSITY Au food

AARHUS UNIVERSITY ABOUT AARHUS UNIVERSITY

AARHUS UNIVERSITY AU - 18 LOCATIONS IN DENMARK DEPARTMENT OF FOOD SCIENCE

AARHUS UNIVERSITY FACTS ABOUT AARHUS UNIVERSITY - 2015 8000 NUMBER OF EMPLOYEES 42. 000 NUMBER OF STUDENTS 4 NUMBER OF FACULTIES 27 NUMBER OF DEPARTMENTS 844 REVENUE IN MIO. EURO

AARHUS UNIVERSITY

AARHUS UNIVERSITY – RANKINGS 2015/16 Shanghai Ranking (ARWU) 65 (2016) Leiden Ranking 101(2017)* National Taiwan University Ranking 86 (2016) Times Higher Education World University Ranking 98 (2016) QS World University Ranking 119 (2017 -18) *among the largest universities in the world

AARHUS UNIVERSITY ABOUT SCIENCE & TECHNOLOGY

AARHUS UNIVERSITY SCIENCE & TECHNOLOGY Dean: Niels Christian Nielsen THE FACULTY IN NUMBERS (2016): • 12 departments, including Department of Food Science • 2 national centres • 2949 employees • 673 Ph. D students • 7096 students

AARHUS UNIVERSITY DEPARTMENTS AND CENTRES* AT SCIENCE AND TECHNOLOGY DEPARTMENTS NATIONAL CENTRES • • • • DCA - Danish Centre For Food And Agriculture • DCE - Danish Centre For Environment And Energy Department of Agroecology Department of Bioscience Department of Computer Science Department of Physics and Astronomy Department of Food Science Department of Geoscience Department of Animal Science Department of Engineering Department of Chemistry Department of Mathematics Department of Environmental Science Department of Molecular Biology & Genetics *Not exhaustive SELECTED INTERDISCIPLINARY AND LARGER CENTRES • Interdisciplinary Nanoscience Center (i. NANO) • Centre for Circular Bioeconomy (CBIO) • International Centre for Research in Organic Food Systems (ICROFS)

AARHUS UNIVERSITY ABOUT DEPARTMENT OF FOOD SCIENCE

AARHUS UNIVERSITY DEPARTMENT OF FOOD SCIENCE Department of Food Science is part of the Faculty of Science & Technology, Aarhus University The Department in numbers (December 2016): • 22 Senior Sci. / Associate Professor, incl. Head of Dept. Michelle Williams and Fundraiser • 23 Assistant Professor/Post Doc/Scientists • 17 Ph. D students • 2 AC-TAP Personnel • 27* Technicians • 7 Secretarial staff *The number of technicians varies during the year

AARHUS UNIVERSITY DEPARTMENT OF FOOD SCIENCE VISION ”To be recognised as the leader in delivering a positive impact for the Danish food industries through knowledge, talent and coinnovation in food solutions. ” MISSION ”To be a sustainable and successful department underpinned by our culture and driven by excellence in research education and consultancies in food. ”

AARHUS UNIVERSITY FUNDING AUTHORITIES Authorities 29% External sources 60% Within the framework of DCA – Danish Centre for Food and Agriculture, AUFOOD provides research-based policy support to the Ministry of Environment and Food of Denmark. AU 11% Externally funded projects

AARHUS UNIVERSITY DEPARTMENT OF FOOD SCIENCE ORGANIZATION HEAD OF DEPARTMENT MICHELLE WILLIAMS PLANT, FOOD & SUSTAINABILITY SCIENCE LEADER HANNE L. KRISTENSEN HEAD OF SECRETARIAT FUNDRAISER AASE K. SØRENSEN LISE NESGAARD PLANT, FOOD & CLIMATE DIFFERENTIATED & BIOFUNCTIONAL FOODS FOOD CHEMISTRY SCIENCE LEADER KAREN K. PETERSEN SCIENCE LEADER JETTE FEVEILE YOUNG & TECHNOLOGY LOTTE B. LARSEN FOOD QUALITY, PERCEPTION & SOCIETY SCIENCE LEADER DEREK V. BYRNE

AARHUS UNIVERSITY FOOD RESEARCH – THE ENTIRE FOOD CHAIN • Plant-based animal raw materials • Plant-based animal ingredients • Chemistry and technology • Processing and packaging • Consumers

AARHUS UNIVERSITY POSITIONS OF STRENGTH The core research areas of Department of Food Science (AU-FOOD) are found within these four flagships: PLANTS, FOOD AND ENVIRONMENT NOVEL AND QUALITY FOODS NE FØDEVARER INGREDIENTS FOOD AND HEALTH

AARHUS UNIVERSITY PLANTS, FOOD AND ENVIRONMENT Within this area AU-FOOD focuses on the interaction between genetic material, production systems and environment with the purpose of ensuring a sustainable supply of high-value plants and foods. PLANTS, FOOD PLANTER, FØDEVARER AND OG MILJØ ENVIRONMENT NOVEL NYE KVALITETS AND QUALITY -FØDEVARER FOODS NE FØDEVARER INGREDIENSER INGREDIENTS FOOD AND FØDEVARER OG SUNDHED HEALTH

AARHUS UNIVERSITY NOVEL AND QUALITY FOODS AU-FOOD contributes to the development of new and improved quality foods by means of research in genetic material, production factors, refinement, processing, packaging and storage of plants, meat and dairy products. The primary focus is on present and future sustainable production systems. PLANTS, FOOD PLANTER, FØDEVARER AND OG MILJØ ENVIRONMENT NOVEL NYE KVALITETS AND QUALITY -FØDEVARER FOODS NE FØDEVARER INGREDIENSER INGREDIENTS FOOD AND FØDEVARER OG SUNDHED HEALTH

AARHUS UNIVERSITY INGREDIENTS AU-FOOD works with ingredients as seen from different perspectives, including profiling of food ingredients and additives – especially protein, fat, vitamines, minerals, enzymes, emulsifiers, antioxidants and colouring agents. PLANTS, FOOD PLANTER, FØDEVARER AND OG MILJØ ENVIRONMENT NOVEL NYE KVALITETS AND QUALITY -FØDEVARER FOODS NE FØDEVARER INGREDIENSER INGREDIENTS FOOD AND FØDEVARER HEALTH OG SUNDHED

AARHUS UNIVERSITY FOOD AND HEALTH AU-FOOD research activities includes every aspect ranging from food chemistry and technology to research in metabolism, biofunctional foods and sensory science as well as eating behavior. PLANTS, FOOD PLANTER, FØDEVARER AND OG MILJØ ENVIRONMENT NOVEL NYE KVALITETS AND QUALITY -FØDEVARER FOODS NE FØDEVARER INGREDIENSER INGREDIENTS FOOD AND FØDEVARER OG SUNDHED HEALTH

AARHUS UNIVERSITY SCIENCE TEAMS

AARHUS UNIVERSITY • PLANT, FOOD & SUSTAINABILITY 5 • PLANT, FOOD & CLIMATE • DIFFERENTIATED & BIOFUNCTIONAL FOODS • FOOD CHEMISTRY & TECHNOLOGY • FOOD QUALITY, PERCEPTION & SOCIETY SCIENCE TEAMS AT DEPARTMENT OF FOOD SCIENCE

AARHUS UNIVERSITY FLAGSHIPS AND ORGANISATION

AARHUS UNIVERSITY 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. Research outcome: Increased efficiency of plant food production systems and reduced impact on the environment. SCIENCE LEADER Hanne Lakkenborg Kristensen LOCATION: AU Aarslev

AARHUS UNIVERSITY PLANT, FOOD AND SUSTAINABILITY EXAMPLES OF TEAM RESEARCH PROJECTS • • • Danish fruits without pesticide residues Organic cabbage varieties in the future Protected production of organic apples Less waste and improved fruit shelf-life Reduced tillage and green fertilizer for organic vegetable production FACILITIES INCLUDE: • 100 ha cultivated land, including 16 ha organic research area for vegetables and orchard trees • Field-based machinery and storage facilities • Specialized laboratory equipment for nondestructive measuring • Equipment for UV-B and UV-C treatments • Minirhizotrons for root studies

AARHUS UNIVERSITY SCIENCE TEAM: PLANT, FOOD & CLIMATE Research focuses on ensuring productivity and quality in future plant production. This includes plant reactions to: • Climate and climate changes • New methods for resource optimization in protected plant food production Research outcome: Productivity and quality in future plant-based foods during times of extreme climatic conditions SCIENCE LEADER : Karen Koefoed Petersen LOCATION: AU Aarslev

AARHUS UNIVERSITY PLANT, FOOD & CLIMATE EXAMPLES OF TEAM RESEARCH PROJECTS • • • Liquid organic fertilizers The impact of winter climate changes on blackcurrants Towards climate tolerant protein crops Reduction of energy consumption in greenhouses Reduced waste of flowers from gardener to consumer FACILITIES INCLUDE: • 3, 500 m 2 of greenhouses, climate chambers and growth chambers with LED lighting • Image and fluorescence analysis equipment • In vitro facilities for transformation of plants • Non-invasive analytical equipment for measuring plant responses (photosynthesis, stomata conductance, chlorophyll fluorescence)

AARHUS UNIVERSITY SCIENCE TEAM : DIFFERENTIATED & BIOFUNCTIONAL FOODS Research focuses on improving product quality in relation to health and/or suitability for processing by: • Adding new positive features to wellknown/existing products • Developing new types of food products and/or production methods and concepts • Metabolomics is integrated into the research of health promoting as well as functional properties of different foods Research outcome: Increased raw product diversity for consumers and the industry, based on new production methods SCIENCE LEADER Jette Feveile Young LOCATION: AU Foulum and AU Aarslev

AARHUS UNIVERSITY DIFFERENTIATED & BIOFUNCTIONAL FOODS EXAMPLES OF TEAM RESEARCH PROJECTS Milk as regulator of lipid metabolism and obesity New foods based on wild, Danish plants Improved quality of by-products Improved understanding of the beneficial effect of fibres and bacteria on foods • Green Stevia – organic sweetener food products • • FACILITIES INCLUDE: Cell laboratories for both cell lines and primary cells Real Time PCR 600 MHz NMR spectrometer State of the art LC-MS equipment for metabolomics analyses • HPLC • GC/GC-MS • Rheometer • •

AARHUS UNIVERSITY SCIENCE TEAM : FOOD CHEMISTRY & TECHNOLOGY Research focuses on food quality and quality changes in raw materials and food matrices in relation to: • • Genetics Production Processing Packaging and storage of foods Research results: Development of innovative high-quality products and new product formats to reduce waste. SCIENCE LEADER Lotte Bach Larsen LOCATION: AU Foulum

AARHUS UNIVERSITY FOOD CHEMISTRY & TECHNOLOGY EXAMPLES OF TEAM RESEARCH PROJECTS • Improved dairy product structure achieved by means of high intensity ultrasound treatment • Potato protein as an alternative to animal protein • Protein for animals and humans in a green bio-based context • Improved technology for sustainable on-farm concentration of milk FACILITIES INCLUDE: • Experimental dairy plant • Laboratory ultrafiltration unit and equipment for purification and profiling of biomolecules • Mass spectrometry equipment • Equipment for texture analysis, tensiometry, calorimetry and dynamic light scattering • High intensity ultrasound equipment

AARHUS UNIVERSITY SCIENCE TEAM: FOOD QUALITY PERCEPTION & SOCIETY SCIENCE LEADER Derek V. Byrne LOCATION: AU Aarslev Research focuses on quality and health aspects of foods via: • Understanding of food quality and perception in interaction between multisensory food analysis, experimental psychology and cognitive neuroscience • Design and development of high quality, better-tasting, more stimulating, more memorable, and healthier food and drink experiences • Product categories across the entire food chain – from primary production, via a specific focus on post-harvest quality, to food processing and retail and finally consumer intake Rearch results: Improved taste of foods may increase the intake of healthy foods and increase the feeling of well-being

AARHUS UNIVERSITY FOOD QUALITY PERCEPTION & SOCIETY EXAMPLES OF TEAM RESEARCH PROJECTS • Development of a multimodal tool to predict satiety effects of food and drink • Analysis of complex biological compounds by means of a new method: a model for artificial taste • Eeffect of reduced salt content on the structure, taste and microbiology of cheese • Preservation and increased value of food waste and surplus production • Improved quality of fresh fruits and vegetables using active packaging FACILITIES INCLUDE: • A professional, trained and tested sensory panel • An ISO-approved sensory laboratory • GC-MS and LC-MS equipment to evaluate aroma and bioactive compounds and metabolites • Controlled and modified atmosphere storage chambers

AARHUS UNIVERSITY RESEARCH COOPERATION

AARHUS UNIVERSITY WHY COOPERATE WITH AU- FOOD? • Access to the most recent knowledge within the food area as well as to unique, state of the art research facilities • Strong national and international network • Opportunity to develop innovative solutions in cooperation with leading scientists

AARHUS UNIVERSITY EXAMPLES OF NATIONAL COOPERATION PARTNERS EXAMPLES OF DANISH COOPERATION PARTNERS AND INITIATIVES DANISH RESEARCH PARTNERS ASSOCIATED EMPLOYEES

AARHUS UNIVERSITY EXAMPLES OF INTERNATIONAL COOPERATION PARTNERS INTERNATIONAL. COOPERATION PARTNERS AND INITIATIVES INTERNATIONAL RESEARCH PARTNERS ASSOCIATED EMPLOYEES

AARHUS UNIVERSITY EXAMPLES OF INITIATIVES EUROPEAN FOOD VENTURE FORUM International network event. Cooperation with e. g. Invest in Denmark, Future Food Innovation and Aarhus Municipality, Arla, Danish Food Cluster and Kromann Reumert ARLA DAIRY HEALTH AND NUTRITION EXCELLENCE CENTRE Arla invests 62. 5 million DKK in a research centre with Aarhus University and the University of Copenhagen as cooperation partners. FOOD FESTIVAL 35, 000 people meet in a 3 -day event in Aarhus

AARHUS UNIVERSITY EDUCATION

AARHUS UNIVERSITY PHD STUDENTS AT AU-FOOD 24 20 Ph. D STUDENTS IN 2016 BACKGROUND 10 DANISH 10 INTERNATIONAL 7 NATIONALITIES

AARHUS UNIVERSITY AU-FOOD EDUCATION BACHELOR DEGREE PROGRAMME (proposed) CHEMISTRY AND FOOD TECHNOLOGY MASTER DEGREE PROGRAMME MOLECULAR NUTRITION AND FOOD TECHNOLOGY AU-FOOD ALSO OFFERS COURSES IN RELATION TO THE FOLLOWING PROGRAMMES BACHELOR DEGREE PROGRAMMES • • AGROBIOLOGY MASTER DEGREE PROGRAMMES • • AGROBIOLOGY AGRO-ENVIRONMENTAL MANAGEMENT

AARHUS UNIVERSITY MASTER DEGREE PROGRAMME: MOLECULAR NUTRITION AND FOOD TECHNOLOGY THE PROGRAMME PROVIDES 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 connection between food technology, nutrition and food-related health READ MORE AT FOOD. AU. DK ADMISSION REQUIREMENTS Bachelor degree in molecular biology/molecular medicine or A Bachelor degree in natural , agricultural, technical or health science - the molecular part of which corresponds to a minimum of 60 ECTS

AARHUS UNIVERSITY WRITE YOUR MASTER’S THESIS AT AU-FOOD • You can 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 and present your own idea 17 Number of Master students who completed their theses at AU-FOOD in 2015/2016 4 Number of Bachelor students who completed their Bachelor theses at AU -FOOD in 2015/2016

AARHUS UNIVERSITY RESEARCH-BASED POLICY SUPPORT

AARHUS UNIVERSITY RESEARCH-BASED POLICY SUPPORT 271, 5 Amount of money (million DKK) received by DCA in 2016 for providing research-based policy support within the areas of food and agriculture to the Ministry of Environment and Food MORE THAN 700 Mio. spent on research in food and agriculture at Aarhus University in 2016 – funded via gearing of the grant from the Ministry and using external funding and funding subject to competition › DCA – DANISH CENTRE FOR FOOD AND AGRICULTURE Aarhus University is a world leader within the areas of food and agriculture. The Ministry of Environment and Food of Denmark has therefore entered into an agreement with the university on the provision of research-based policy support within these areas. › To ensure cross-disciplinary cooperation between the research environments within food and agriculture, Aarhus University has established DCA – Danish Centre for Food and Agriculture. The centre provides the framework for cooperation and it is supported by a central unit that coordinates e. g. policy support. ANIS FOOD AGRO MBG Others ENG

AARHUS UNIVERSITY POLICY SUPPORT According to the agreement with the Ministry of Environment and Food of Denmark, DCA will provide policy support of a high international standard within different research areas. Department of Food Science primarily provides policy support within the areas of e. g. : • Sustainable plant production • Raw product and food quality • Consumer behaviour and food preferences • Food and eating habits and the influence on health 29 PERCENT OF THE AUFOOD BUDGET IN 2016 IS FINANCED VIA THE AGREEMENT WITH THE MINISTRY

AARHUS UNIVERSITY AU-FOOD CONTACT WEB: FOOD. AU. DK/EN EMAIL: FOOD@AU. DK