About
Department of Food Science, Aarhus University (AU FOOD) activities are research and teaching in food science areas, which cover the entire food chain from field to fork, as well as the health-promoting properties of foods and food constituents. AU FOOD has leading capabilities and resources, as well as active national and international networks, and works on current food-related global challenges: food supply, food waste, sustainable food production under changed climatic conditions, and increased occurrence of lifestyle-related diseases. Additional focus areas include food quality, differentiation of foods, and novel, convenient and healthy foods.
Website: food.au.dk
Tasks in MuMiPro
AU FOOD participates in WP4 "Utilising mussels as feed for husbandry animals". The activities are planning, analysis, and result dissemination on the effects on egg quality when feeding egg laying hens with mussels as feed. The quality parameters of egg weight, shell strength, egg yolk colour, fatty acid composition and sensory properties of eggs are evaluated.
People involved in MuMiPro
Associate Professor Marianne Hammershøj
WP4 participant
E-mail: marianne.hammershoj@food.au.dk
Laboratory Technician Gitte Hald Kristiansen
Egg quality laboratory analysis
E-mail: ghk@food.au.dk
Contact person
Associate Professor Marianne Hammershøj
Department of Food Science
Science & Technology, Aarhus University
Blichers Allé 20
8830 Tjele
Tlf. 87 15 79 74
E-mail: marianne.hammershoj@food.au.dk
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