Research Center Aarslev

Research Center Aarslev
Aarhus University

Facility

Contact information

Address
Kirstinebjergvej 10
5792 Årslev
Denmark

Description
AU Aarslev is part of Aarhus University and is home to research on fruit, berries, vegetables, medicinal plants, ornamental plants, sensory science and metabolomics. AU Aarslev is part of Aarhus University. It has approx. 90 members of staff, counting both scientists, PhD students and technical staff. Employees are part of the Department of Food Science which also has employees at AU Foulum. DEPARTMENT OF FOOD SCIENCE Employees at the institute carry out research into all types of food. Focus is on quality and sustainability of the entire chain from the raw material, via storage and processing to sensory and health qualities. The Institute is affiliated with DCA - Danish Centre for Food and Agriculture at Aarhus University. COLLABORATIVE RESEARCH Scientists carry out both basic research and applied research in collaboration with national and international research communities, businesses and industrial organisations. FACILITIES AU Aarslev has 100 hectares of good, uniform land for field trials, including an area of ​​16 ha for organic cultivation of fruit and vegetables. There is a total of 25 hectares of fruit and soft fruit plantations for the growing of apples, pears, sweet and sour cherries, blackberries, currants and blueberries, where several of these are grown both conventionally and organically. Buildings cover an area of approx. 16.500 m2, which includes greenhouses, climate chambers, growth chambers with LED lights, modern laboratories and post-harvest, sensory and NMR facilities. AU Aarslev has specialised laboratories and research facilities for: • In-vitro cultivation and transformation of plants (Class 1) • Measurements of photosynthesis, chlorophyll fluorescence, leaf temperature and non-invasive measurement of plant growth • Physiological measurements of seed and plant responses to abiotic growth factors • Molecular biological plant studies • Identification and quantification of herbal ingredients, including flavours, aromatics and bioactive compounds • Description of the structure and functionality of foods • Metabolite profiling of food and body fluids (600 MHz high-field NMR) • Description of quality changes in fresh fruit and vegetables during storage and cold storage • Profiling of food sensory properties and description of consumer preferences. The Department of Food Science at AU Aarslev is additionally responsible for a unique clone and variety collection of vegetatively propagated vegetables. The collection is part of the Nordic cooperation on the preservation of plant genetic resources to ensure future diversity and choice for plant growers and consumers.

This page was last updated 30-08-2013