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Chemistry, Biotechnology and Food Science
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Bioprocess Technology and Biorefining
Biostatistics
Molecular Cell Biology
Measurement Methods
Molecular Microbiology
Microbial ecology and physiology
MiDivLab
Dairy Technology and Food quality
Processing of muscle foods: Meat and fish
Food proteins; Structure and biological function
Natural Product Chemistry and Organic Analysis
Microbial gene technology and Food microbiology
The protein engineering and proteomics group (PEP)
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Age dependent
Bovine shedding of fecal bacteria
Comparisons of infant escherichia coli isolates link genomic profiles with adaptation to the ecological niche
Context dependent competition in a model gut bacterial community
Correlation between 16s rrna gene and genome evolution
De novo semi alignment of 16s rrna gene sequences for deep phylogenetic characterization of next generation sequencing data
Direct estimate of microbiome size
Diversity of intestinal microbiota in infancy and the risk of allergic disease in childhood
Dominant fecal microbiota in newly diagnosed untreated inflammatory bowel disease patients
Early infant growth rate linked to composition of gut microbiota commented in science daily
Gut microbiota in disease diagnostics
Integrons in the intestinal microbiota as reservoirs for transmission of antibiotic resistance genes
Is it who you are or what you do that is important in the human gut
Letters in applied microbiology editors choice
Microbial communites are important for our health
Microbiota in chicken feces
Midiv lab pubmed article 100 is now online
Modelling bacterial influence in allergy
Novel insight on the development of bifidobacteria in infants
Plasma lipopolysaccharide is closely associated with glycemic control and abdominal obesity evidence from bariatric surgery
Probiotics in relation to irritable bowels syndrome ibs
The role of red and processed meat in colorectal cancer development a perspective
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Chemistry, Biotechnology and Food Science
Faculty of Chemistry, Biotechnology and Food Science
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PhD programme in Life and Food Science
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NMBU-researchers found agent against resistant bacteria
Academic voluntary aid in practice
About the faculty
Faculty of Chemistry, Biotechnology and Food Science represents a broad spectre of scientific fields encompassing basic natural sciences as well as application of these towards food, biotechnology and environmental issues
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post-kbm@nmbu.no
+47 67 23 25 00
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