Aarhus University (AU) is a top ten university among universities founded within the past 100 years. Research and teaching activities in the Department of Food Science encompass the entire food chain from field to fork, as well as the health-promoting properties of foods and food constituents. The Department of Food Science possesses leading capabilities and resources, as well as active national and international networks, and is therefore able to make significant contributions to current food-related global challenges: food supply, food wastage, sustainable food production under changed climatic conditions, fruit and vegetables, sensory properties of food and increased occurrence of lifestyle-related diseases. Additional focus areas include food quality, differentiation of foods, and novel, convenient and healthy foods.
Role in SalFar
Aarhus University will work on documentation of unique qualities of food and salinity effects on growth and quality of crops based on greenhouse trials. Pot trials will be conducted under controlled conditions. The main test plants will be Salicornia europaea and Mesembryanthemum crystallinum, as well as a more traditional vegetable.