Faculty of Chemistry, Biotechnology and Food Science

What actually happens in the body after a meal, and why do people respond differently to the same foods? In his doctoral research, Nikolai B. Aunbakk applied modern statistical methods that capture ch…

Claims that bacteria and enzymes can break down plastics are attracting increasing attention. But proving that the plastic itself has actually been degraded is far more difficult than it may seem. In …

Many young and physically active people have low iron stores, and iron supplements are often used to prevent iron deficiency. A new PhD thesis from NMBU shows that low-dose iron supplementation may he…

Rumen-Innovate, a €4.8 million Marie Skłodowska-Curie Doctoral Network, brings together leading European institutions to advance ruminant microbiome science.

Why do some bacteria become resistant to penicillin, and what can we do about it? A new PhD thesis from the Norwegian University of Life Sciences (NMBU), provides fresh insight into the mechanisms beh…

The PhD thesis of Alicja Krysmann highlights the importance of host–microbiome–pathogen interactions in mastitis and supports ecology-based approaches to udder health management.

How animals and microbes jointly shape health, resource use, and sustainability lies at the core of Jenny Merkesvik’s doctoral research. Using modern multi omics methods, she explored how complex data…

When laboratory mice are given a gut flora similar to that of wild mice, their intestinal barrier becomes stronger and the risk of colitis is reduced, especially when combined with dietary fiber. This…

Åse R. Grendstad’s doctoral research shows how better raw materials, smart processing, and deeper consumer insight can extend the shelf life of fermented dairy products. This can help reduce food wast…

Kristine Myhrer Svartebekk has analysed how Norwegian families with children can cut food waste through targeted and practical everyday measures. “The results show that increased awareness of one’s ow…