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.
The group is closely linked to the Food Pilot Plant, Norway's largest research infrastructure for food and national test facility for food production.
The Food Pilot Plant is housed by NMBU and Nofima.
- SIMBA – Sustainable Innovation of Microbiome Applications in the Food System
- 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.
- CloBio - Clostridia and other microbiota in raw milk and milk products
- HolyCow - A holistic approach to an old problem: deciphering complex host-microbiome-pathogen relationships in bovine mastitis