Faculty of Chemistry, Biotechnology and Food Science

About the faculty

The Faculty of Chemistry, Biotechnology and Food Science at NMBU represents a broad spectre of scientific fields encompassing basic natural sciences as well as application of these towards food, biotechnology and environmental issues.

We have approximately 180 employees and 600 students in seven different study programs. At KBM, we teach several basic subjects such as chemistry, statistics, biochemistry, microbiology and molecular biology for all students at NMBU.

Acting Dean: Svein Jarle Horn

Head of administration: Siri Eikrem Skotland 

• Contact us
• Our employees

• Our study programmes

  At KBM (links to information in Norwegian):

  Bachelor i Kjemi (3-årig)

  Bachelor i Bioteknologi  (3-årig)

  Master i Matvitenskap og ernæring (5-årig)

  Master i Teknologi (siv. ing.) - Kjemi og bioteknologi (5-årig)

  Master i Kjemi (2-årig)

  Master i Bioteknologi (2-årig)

  Master i Bioinformatikk og anvendt statistikk (2-årig)

  Doktorgrad/Forsk/studier/phd/natur-og-matvitenskap

  international student?

  See all study programmes at NMBU

• Research groups

  At KBM we have eight active research groups. The range and scope of our research covers a broad spectre of scientific fields encompassing basic natural sciences as well as the application of these towards food, biotechnology and environment. Our researchers help drive the development of knowledge and technologies that can address both national and global challenges.

  Our research groups:

  • Bioinformatics and Applied Statistics (BIAS)
  • Bioprocess Technology and Biorefining (BioRef)
  • Nutrition and biomedicine
  • Laboratory of Microbial Gene Technology (LMG)
  • Microbial Ecology and Physiology (MEP)
  • Microbiology, Nutrition and Data Science (MiNDS) Thematic Group
  • MiDiv Lab (The Microbial Diversity Lab)
  • Molecular Microbiology (MolMik)
  • Natural Product Chemistry and Organic Analysis
  • NMBU Nitrogen group
  • SciFood: Food quality and sustainability
  • The Protein Engineering and Proteomics Group (PEP)

  Research centres:

  • Bio4Fuels (FME)
  • Industrial Biotechnology (SFI)

  Infrastructure ands labs:

  • Food Pilot Plant
  • Lab Pilot Biorefinery
  • MS/Proteomics

  Research projects at the faculty

• About KBM

  The Faculty of Chemistry, Biotechnology and Food Science (KBM) was originally established in October 2003, and is the result of a merge between the former Department of Food Science, the Department of Chemistry and Biotechnology and the Department of Mathematical Sciences at NMBU.

  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.

  We have approximately 180 employees and 600 students in seven different study programs. At KBM, we teach several basic subjects such as chemistry, statistics, biochemistry, microbiology and molecular biology for all students at NMBU.

  Acting Dean: Svein Jarle Horn

  Head of administration: Siri Eikrem Skotland 

   

News

Contact us: Faculty of Chemistry, Biotechnology and Food Science

Phone number: +47 67 23 25 00

E-mail: post-kbm@nmbu.no

Address: Christian Magnus Falsens vei 18, 1433 Ås 

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