About KBM

The Faculty of Chemistry, Biotechnology and Food Science (KBM) was originally established in October 2003, and is an amalgamation of the former Department of Food Science, the Department of Chemistry and Biotechnology and the Department of Mathematical Sciences. 

Broad spectre of scientific fields
KBM represents a broad spectre of scientific fields encompassing basic natural sciences as well as the application of these towards food, biotechnology and environmental issues. The Faculty is responsible for education, research and information within its remit.

At KBM we focus on studies, research, dissemination of research and consulting within the basic natural sciences and the use of this knowledge in relation to food, biotechnology and the environment. All of these are focus areas for the Norwegian University of Life Sciences (NMBU).

KBM aims to strengthen its position, and has several collaborations, networks and research projects both international as well as within NMBU/Campus Ås and in Norway. Our goal is to further develop these collaborations.

Research areas
The Faculty has 11 active research groups within the following areas:

  • Microbiology
  • Bioorganic chemistry and organic analysis
  • Biochemistry and bioprocessing technology
  • Food: processing and quality
  • Health and nutrition
  • Biostatistics and bioinformatics

Studies at IKBM
KBM offers education in Bachelor's Degree programs in Chemistry, Food Science and Biotechnology as well as Master's Degree programs in Food Science, Chemistry, Biotechnology, Bioinformatics and Applied Statistics. The faculty also offers a PhD programme in Biosciences. All Bachelor and Master's Degree Programmes offered at KBM are taught in Norwegian. 

For information on Bachelor and Master's degree programmes taught in English at NMBU 

Published 21. November 2007 - 12:00 - Updated 17. December 2020 - 10:45