AARHUSUNIVERSITY
2013
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AARHUSUNIVERSITY
2013
›Her indsættes slide med Europakort og en cirkel omkring DK
Aarhus University in Denmark - In the heart of Europe
Aarhus
AARHUSUNIVERSITY
2013
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› 11,000 staff (incl. PhD students)› 40,500 students - majority on graduate level
› Budget (2012) € 825 million
› Receives 25% of public research funding in Denmark.
AARHUSUNIVERSITY
2013
Faculty of Science & TechnologyDean: Niels Christian Nielsen
The Faculty comprises:
› 12 departments
› 2 national centres
› 1,740 scientific staff
› 700 PhD students
› 6,700 full degree students.
Dean: Niels Christian Nielsen
AARHUSUNIVERSITY
2013
Department of Food Science(April 2013)
Head of Department: Michelle Williams
The Department comprises:
› 5 science teams
› 40 scientific staff
› 24 PhD students
› 41 technical and administrative staff*.
*The number of gardeners employed varies with the seasons.Head of Department: Michelle Williams
AARHUSUNIVERSITY
2013
Organisation
Department of Food Science is part of: › Faculty of Science & Technology, Aarhus University › Danish National Centre for Food and Agriculture (DCA), Aarhus
University
Head of Department:
Michelle Williams
Science team:
Plant, Food & Sustainablity
Team leader:Hanne
Lakkenborg Kristensen
Science team:
Plant, Food & Climate
Team leader:Karen Koefoed
Petersen
Science team:
Differentiated &
Biofunctional Foods
Team leader:Jette Feveile
Young
Science team: Food
Chemistry & Technology
Team leader:Lotte Bach
Larsen
Science team:
Metabolomics & Sensory Science
Team leader:Derek V. Byrne
Dept. SecretariatSecretariat leader:
Aase Sorensen
AARHUSUNIVERSITY
2013
Department of Food Science revenue (%)
63.48
2.52
9.17
20.244.6
External fund-ing
Sale of crops
Consultancies
AU Basic fund-ing
Education
AARHUSUNIVERSITY
2013
10
43
53
47
2
ConsultanciesAU Basic fundingEducationExternal fundingSale of crops
October 2012
AARHUSUNIVERSITY
2013
Activities at Department of Food Science› Food research in the entire chain:
Genetic resourcesProduction parametersProcessing and storageInfluence on human healthConsumer preferences
› Research-based teaching: PhD coursesThe master degree programme: Molecular Nutrition and
Food Technology and other master’s and bachelor’s degree programmes at Aarhus University
› Consultancy: to public authorities and ministries.
AARHUSUNIVERSITY
2013
Global food challenges› 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.
AARHUSUNIVERSITY
2013
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.
AARHUSUNIVERSITY
2013
Partners of collaboration
AU FOO
D
Danish and foreign
universities
Aarhus University partners
Companies
EU
Authorities
Hospitals
Industry association
s
AARHUSUNIVERSITY
2013
Why research collaboration?
› Access to the latest knowledge within food science
› An opportunity to create knowledge and innovative solutions together with leading scientists
› Access to unique research facilities
› Strong national and international networks
› Highly experienced staff within project management and participation.
AARHUSUNIVERSITY
2013
Types of research collaborations
› Co-financed projects
› Requested research
› Industrial PhD
› Industrial Postdoc
› Master student projects.
AARHUSUNIVERSITY
2013
Science team: Plant, Food & SustainabilityResearch 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 researchIncreased efficiency of plant food production systems and reduced impact on the environment.
Science team leader: Hanne Lakkenborg Kristensen Site: AU Aarslev
AARHUSUNIVERSITY
2013
Plant, Food & Sustainability
Key areas are:› 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.
AARHUSUNIVERSITY
2013
Science team: Plant, Food & ClimateResearch 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 PetersenSite: AU Aarslev
AARHUSUNIVERSITY
2013
Plant, Food & ClimateKey areas are:› 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.
AARHUSUNIVERSITY
2013
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 production methods.
Science team leader: Jette Feveile YoungSite: AU Foulum and AU Aarslev
AARHUSUNIVERSITY
2013
Differentiated & Biofunctional FoodsKey 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.
AARHUSUNIVERSITY
2013
Science team: Food Chemistry & TechnologyResearch 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 to consumers and new product formats to reduce losses.
Science team leader: Lotte Bach LarsenSite: AU Foulum
AARHUSUNIVERSITY
2013
Food Chemistry & TechnologyDairy research activities focus 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.
AARHUSUNIVERSITY
2013
Research:Food quality and health aspects of foods:› Metabolomic studies of foods and biofluids
after 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. ByrneSite: AU Aarslev
Science team: Food. Metabolomics & Sensory Science
AARHUSUNIVERSITY
2013
Food, Metabolomics & Sensory Science LC-MS and NMR Metabolomic activities focus on characterization of metabolites in:› Foods to understand sensory and technological quality aspects › Biofluids to 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.
AARHUSUNIVERSITY
2013
Research facilities at Aarslev
› 100 ha fruit orchards and vegetable fields› 16 ha organic fruit orchards and vegetable
fields› Fields holding plant genetic resources
(hobs, rubarb, Jerusalem artichoke, horseradish)
› Specialised equipment for horticultural production
› Storage and post harvest facilities for vegetables and fruit (incl. ULO cells)
› Greenhouses› Climate chambers› Sensory science facilities› Low field and High field NMR facilities
(600MHz)› Specialised laboratories for genetic
transformation of plants.
AARHUSUNIVERSITY
2013
Research facilities at Foulum› Analytical chemistry laboratories› Texture analysis facilities› Dairy plant› Equipment for mass spectrometry (GC-MS,
LC-MS, Maldi-ToF, LC-MS iontrap)› Differential scanning-calorimeter› Confocal microscopy› Rheorox› 1- and 2D gels› Equipment for electron spin resonance
spectroscopy and ultrasound treatments› In vitro laboratories › Access to stable facilities for cattle, pigs
and poultry.
AARHUSUNIVERSITY
2013
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.
AARHUSUNIVERSITY
2013
A PhD within food science at Aarhus University (AU)
PhD students from:Aarhus UniversityOther Danish UniversitiesInternational Universities
PhD programme:Food Science
Future careers: Danish or international universities Industry Teaching and knowledge dissemination
AARHUSUNIVERSITY
2013
Molecular Nutrition and Food TechnologyA research-based M.Sc. programeThe 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.
AARHUSUNIVERSITY
2013
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
AARHUSUNIVERSITY
2013
M.Sc. Career direction in foodBachelor’s degrees that give admission:- Molecular Biology - Molecular Medicine- Scientific, agricultural, medical-scientific or technical-scientific bachelor’s degree with a molecular biological content at a minimum of 60 ECTS
Master’s Degree
programme: Molecular
Nutrition and Food
Technology
Employment:- Teaching- PhD education- Dietary advice- Consultant- Project management, product development, and research in private companies
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