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Below are examples of research projects made in collaboration with companies and other stakeholders

Sweetness happens in the mind as much as in the mouth
The color and odour of the drink, the music you listen to, the color and design of the bottle, the flavor and texture of the drink itself. A number of factors, not only in the product itself but in the situation, the setting and the surroundings influence how we perceive the taste of any given drink or food product. The project INNOSWEET examines a number of intrinsic and extrinsic factors in sweetness perception in the pursuit of creating new, sugar-reduced beverages that do not compromise with the consumers’ perception of sweetness.

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Further information: Professor Derek V. Byrne, Department of Food Science, e-mail: derekv.byrne@food.au.dk, telephone: +4528782840  

Fresh fruit and vegetables if packaged correctly
Fresh fruit and vegetables have longer shelf-life if packaged correctly. This is the conclusion of a recently completed research project.

The project is supported by funds from the Danish Agency for Science, Technology and Innovation and is a collaborative effort between the Danish Technological Institute (which is leading the project), Aarhus University, HortiAdvice Scandinavia, Scanstore Packaging, NNZ Denmark, PBI Dansensor, Multivac, Linde/AGA, COOP, Axel Månsson, Yding Grønt, Tange Frilandsgartneri, Slice Fruit, Gl. Estrup, Aarstiderne, Ørskov Frugt, CFS, Videometer, Svanholm, Peter Skov Johansen, Lykkegården, Danish Fruit growers, Gartneriet Torup and Ventegodtgård.

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Further information: Associate Professor Merete Edelenbos, Department of Food Science, e-mail: merete.edelenbos@agrsci.dk, telephone: +45 8715 8334, mobile: +45 2945 0133

Greenhouses prepare for the energy system of the future: smart grid
Scientists and the horticultural industry are collaborating to make greenhouse production even more energy-friendly. This will be done by connecting control of the artificial lighting in the greenhouse to the smart grid system.

The project, which is a collaboration between Aarhus University, University of Southern Denmark, University of Copenhagen and Technical University of Denmark, the companies Phillips, DONG Energy, Lindpro and GreenTech, and the commercial greenhouses RosaDanica, KnudJepsen, Sogoteam and Legro, is supported by grants from the development and demonstration programmes GUDP and EUDP.

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Further information: Associate Professor Carl-Otto Ottosen, Department of Food Science, e-mail: co.ottosen@agrsci.dk, mobile: +45 2122 9208

Milk is not just milk
The composition of milk is seasonally variable and this variation is a challenge for the dairies in, for example, the cheese-making process. Scientists from Aarhus University have headed a research project that has traced the importance of this variation in relation to the quality of cheese.

The project is funded by the Danish Innovation Law and the Danish Dairy Research Foundation and is a collaboration between the University of Copenhagen, Foss, Arla Foods, Thise Dairy and Aarhus University.

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Cheese to be made less salty
Food scientists at Aarhus University are leading a research project that aims to reduce the amount of salt added to cheese without losing characteristic flavours and textures.

The project is a collaboration between Thise Dairy, Arla Foods amba, Chr Hansen A/S, Norwich Research Park and University of Copenhagen. The project has a total budget of 10.7 million DKK and funding has been obtained from the Danish Dairy Research Foundation, Arla Foods amba and the Future Food Innovation consortium of region Midtjylland.

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Further information: Associate Professor Marianne Hammershøj, Department of Food Science, Aarhus University, telephone: +45 8715 7974, email: mah@agrsci.dk


Growing market for lactose-free milk
A growing market for lactose-free products leads to a need for more knowledge in the area in order to produce dairy products of the highest quality. This is the main topic of a new research project.

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The project is a collaboration between Aarhus University and Arla Foods and it is financed by the Danish Dairy Research Foundation, Future Food Innovation, Arla Foods and Aarhus University.