We combine dairy science with technology to study the whole milk chain – from cow to consumer's table. Contacts: Judith Narvhus and Siv Borghild SkeieProjects: Curdling of casein concentrated milk, Quality goat milk for cheese production, Milk microbiota and fractionation techniques, Milk mineralisation
We explore traditional fermentation processes and novel applications for increased food production and safety.
Contact: Hilde Marit ØstlieProjects: SIMBA, FoodProFuture
We study the connection between food and health issues such as obesity and heart disease.
Contact: Tove Gulbrandsen DevoldProjects: Effects of lipids composition and structure on digestibility and inflammation (LipidInflammaGenes)
We use DNA sequencing methods to study the composition and survival of microorganisms in dairy products.
Contacts: Siv Borghild Skeie, Hilde Marit Østlie and Davide PorcellatoProjects: The udder microbiota in dairy cows (JurFrisk), Clostridia and other microbiota (CLOBIO), Streptococcal infections, Bacterial strains and product quality, Effects of drought on microbiota in milk
We focus on the link between the environment and food safety.
Contact: Bjørn-Arne LindstedtProjects: Antibiotic resistance in the food chain, Hybrid E. coli – an emerging health threat?
We look at protein content and quality in plant-based products. Contact: Tove Gulbrandsen DevoldProjects: FoodProFuture
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