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Key Research goals

  1. Investigate and understand the impact of genetics, environment and physiology in animals and plants on quality of minimal-processed and convenience food
  2. Deliver novel technologies for minimal processing, through optimization of and investigate of the effect of minimal processing on food quality and shelf life
  3. Advance and validate minimal processing techniques vis-à-vis principles and regulation for organic food
  4. Develop markers for comparison of value, nutritional and compositional content of raw vs processed food items, both from conventional and of organic origin