SciFood: Food quality and sustainability

SciFood: Food quality and sustainability

SciFood: Food quality and sustainability

At the SciFood: Food quality and sustainability group, we develop new sustainable technologies and processes for the food industry, in particular the dairy industry. Special focus is given to combining knowledge and innovation in order to understand product properties and their quality.

Our main research areas include: dairy technology, fermented foods and drinks, food and health, food microbiology and microbiota, food safety, as well as proteins from plants

We have always been recognized as the leading environment in Norway with regards to dairy technology. The famous Jarlsberg cheese was developed here in the 1950s. Our competency spans from the quality of raw milk to the intricate processes for producing thousands of different dairy products. We collaborate extensively with TINE SA, Norway's largest dairy company. 

The group as a whole has a broader span, from raw food material properties and quality along the food chain, food chemistry and technology, food microbiota, antibiotic resistance in the food chain and environment, and also processes for sustainable, safe, healthy and competitive food of high quality. 

Featured Project:

The udder microbiota in dairy cows (JurFrisk)

About us

Group Leader

Siv Borghild Skeie

SIMBA (Sustainable Innovation of Microbiome Applications in the Food System) is a European innovation project, funded under the EU’s Horizon 2020. We are one of 23 partners in this consortium. 

FoodProFuture explores the innovative and sustainable exploitation of plant proteins in future foods. Our group is involved with a work package focusing on the fermentation of legumes. 

Contact information

Visiting Address

Dairy Building
Kirkeveien 4 
1430 Ås