NMBU joins EU-funded doctoral network to tackle sustainable livestock farmingRumen-Innovate, a €4.8 million Marie Skłodowska-Curie Doctoral Network, brings together leading European institutions to advance ruminant microbiome science.
Why is penicillin no longer working? New clues in the search for antibiotic resistanceWhy 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…
Mastitis and the interactions between immune system, pathogens, and microbiomeThe 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 the Microbiome Shapes the Functionality of Production AnimalsHow 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…
Natural gut flora gave mice better protection against intestinal diseaseWhen 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…
Extending the shelf life of fermented dairy products and reducing food wasteÅse 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…
New research shows how families with children can reduce food wasteKristine 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…
The LPMO story from the NMBU perspectiveIn 2010, a team of researchers at NMBU discovered one of the world’s most powerful biomass‑degrading enzymes, later named lytic polysaccharide monooxygenases (LPMOs). Published in Science, the breakth…
New insights show how nature has made super-enzymes more robustOne of nature’s most powerful enzymes, LPMO, has a unique ability to break down tough materials. But this strength comes with a cost: the enzyme itself is vulnerable to damage. New research from NMBU …
How food texture shapes consumer choices and eating behaviourThe way food feels in the mouth influences what consumers prefer, how full they feel, and the types of products they choose. In her doctoral work at NMBU and Nofima, Aikaterini Katsikari explored how …
