Research

Dairy technology

Dairy technology

We combine dairy science with technology to study the whole milk chain – from cow to consumer's table. 

Contacts: Judith Narvhus and Siv Borghild Skeie
Projects: Curdling of casein concentrated milk, Quality goat milk for cheese production, Milk microbiota and fractionation techniques, Milk mineralisation

Fermented foods and drinks

Fermented foods and drinks

We explore traditional fermentation processes and novel applications for increased food production and safety.

Contact: Hilde Marit Østlie
Projects: SIMBA, FoodProFuture 

Food and health

Food and health

We study the connection between food and health issues such as obesity and heart disease. 

Contact: Tove Gulbrandsen Devold
Projects: Effects of lipids composition and structure on digestibility and inflammation (LipidInflammaGenes)



Food microbiology and food microbiota

Food microbiology and food microbiota

We use DNA sequencing methods to study the composition and survival of microorganisms in dairy products. 

Contacts: Siv Borghild SkeieHilde Marit Østlie and Davide Porcellato
Projects: 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 



Food safety

Food safety

We focus on the link between the environment and food safety.

Contact: Bjørn-Arne Lindstedt
Projects:  Antibiotic resistance in the food chain, Hybrid E. coli – an emerging health threat?

Proteins from plants

Proteins from plants

We look at protein content and quality in plant-based products. 

Contact: Tove Gulbrandsen Devold
Projects: FoodProFuture