Faculty of Chemistry, Biotechnology and Food Science

One 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 …

The 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 …

Ignacio Delgado Santamaría’s doctoral research at NMBU reveals that proteins in the expansin superfamily, previously considered non-catalytic, can actually cleave chemical bonds in plant cell walls. T…

The University Board at NMBU has appointed Svein Jarle Horn as the new dean of the Faculty of Chemistry, Biotechnology and Food Science for a four-year term. He has served as acting dean since this su…

From lactic acid bacteria to the future of food and medicine: Ahmad Tsjokajev at NMBU has developed methods that could transform research on bacterial carbohydrates.

Milk and fermented dairy products are important in Norway, but are highly vulnerable to bacterial spoilage. In her PhD, Veronica Moscone studied how microbial growth during processing and storage affe…

How do microplastics, climate change, and environmental pollutants affect the Arctic? These were among the key questions explored by 19 early-career researchers from four countries during the ArcSolut…

Brown seaweeds produce complex carbohydrates called fucoidans, which play a role in carbon sequestration and show promise in medical and industrial applications. In his PhD research, Diego Sebastian R…

Philipp Philipp Garbers' doctoral thesis argues that raffinose oligosaccharides (RFOs) found in peas and beans should not merely be degraded or removed, but instead isolated and purposefully used as f…

In a new phd-thesis, Charlotte Bauer Munch-Andersen investigate how autochthonous lactic acid bacteria can be applied as starter cultures for the fermentation of cereals and pulses, to improve the fun…