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Faculty of Chemistry, Biotechnology and Food Science

Faculty of Chemistry, Biotechnology and Food Science

Ragnhild Sødal Gjennestad på lab med studenter. Fakultet for kjemi, bioteknologi og matvitenskap Studentene jobber på lab og prøver å finne genetiske endringer som bidrar til resistens for penicillin (et type antibiotikum) hos pneumokokker (en bakte

Why is penicillin no longer working? New clues in the search for antibiotic resistance

Why do some bacteria become resistant to penicillin, and what can we do about it? A new PhD thesis from the Norwegian University of Life Sciences (NMBU), provides fresh insight into the mechanisms beh…

Kalvene – på Nordbyenga

Mastitis and the interactions between immune system, pathogens, and microbiome

The PhD thesis of Alicja Krysmann highlights the importance of host–microbiome–pathogen interactions in mastitis and supports ecology-based approaches to udder health management.

Foto av Jenny Merkesvis i arbeid på laboratoriet

How the Microbiome Shapes the Functionality of Production Animals

How animals and microbes jointly shape health, resource use, and sustainability lies at the core of Jenny Merkesvik’s doctoral research. Using modern multi omics methods, she explored how complex data…

Portrettfoto Signe Birkeland

Natural gut flora gave mice better protection against intestinal disease

When laboratory mice are given a gut flora similar to that of wild mice, their intestinal barrier becomes stronger and the risk of colitis is reduced, especially when combined with dietary fiber. This…

Foto av Åse Riseng Grindstad i arbeid på laboratoriet

Extending the shelf life of fermented dairy products and reducing food waste

Åse R. Grendstad’s doctoral research shows how better raw materials, smart processing, and deeper consumer insight can extend the shelf life of fermented dairy products. This can help reduce food wast…

Kristine Myhrer Svartebekk sitter ved et bord og spiser mat

New research shows how families with children can reduce food waste

Kristine Myhrer Svartebekk has analysed how Norwegian families with children can cut food waste through targeted and practical everyday measures. “The results show that increased awareness of one’s ow…

The LPMO story from the NMBU perspective

In 2010, a team of researchers at NMBU discovered one of the world’s most powerful biomass‑degrading enzymes, later named lytic polysaccharide monooxygenases (LPMOs). Published in Science, the breakth…

Vincent Eijsink og Tom Emrich-Mills i laboratoriet på NMBU

New insights show how nature has made super-enzymes more robust

One of nature’s most powerful enzymes, LPMO, has a unique ability to break down tough materials. But this strength comes with a cost: the enzyme itself is vulnerable to damage. New research from NMBU …

Portrettfoto Katerina Katsikari

How food texture shapes consumer choices and eating behaviour

The way food feels in the mouth influences what consumers prefer, how full they feel, and the types of products they choose. In her doctoral work at NMBU and Nofima, Aikaterini Katsikari explored how …

Ignacio Delgado Santamaría foran en poster

Discovery of catalytic activity in fungal expansin proteins redefines their biological role

Ignacio Delgado Santamaría’s doctoral research at NMBU reveals that proteins in the expansin superfamily, previously considered non-catalytic, can actually cleave chemical bonds in plant cell walls. T…