PhD degree - Public Defence: Even Gausemel, Faculty of Chemistry, Biotechnology and Food Science (KBM) will defend his PhD thesis «Effects of spray drying and storage on functional properties of whey protein concentrate powders: particle morphology, physicochemical properties and rehydration» Tuesday October 6, 2026.
English title of thesis:
Effects of spray drying and storage on functional properties of whey protein concentrate powders:
particle morphology, physicochemical properties and rehydration
Norwegian title of the thesis:
Effekter av spraytørking og lagring på myseproteinkonsentratpulver: partikkelmorfologi, fysikalsk-kjemiske egenskaper og rehydrering
Prescribed subject of the trial lecture (Approved):
The use of Dried Dairy Products as Ingredients in the Food Industry: Present and Future Relevance
The trial lecture was held on September 22, 2026.
Evaluation committee - trial lecture:
Associate professor Catrin Tyl, KBM
Associate professor Kenneth Aase Kristoffersen, KBM
Researcher Tove Gulbrandsen Devold, KBM, NMBU (Administrator)
Time and place for the public defence:
Tuesday October 6th 2026, at 12.15.
The defence will be held at NMBU in BT1A.05 Biblioteket, Bioteknologibygningen, NMBU.
Evaluation committee:
First opponent: Assistant Professor Shauna D. O’Donovan, Eindhoven University of Technology, Eindhoven, the Netherlands
Second opponent: Department director, PhD Anja Schou Lindman, Norwegian Institute of Public Health, Oslo, Norway
Committee coordinator: Researcher Tove Gulbrandsen Devold, Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
Supervisors:
Main supervisor:
Professor Siv B. Skeie, Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås
Industry supervisor:
Researcher Anne Grethe Johansen, TINE SA R&D, Oslo
Co-supervisors:
Professor Kristian H. Liland, Faculty of Science and Technology, Norwegian University of Life Sciences, Ås
Professor emiritus Reidar Barfod Schüller, Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås
Professor emiritus Elling-Olav Rukke, Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås
The doctoral thesis is available for public review.
For those of you who wants access to this please send an email to:
phd-kbm@nmbu.no
Thesis number 2026:41; ISSN 1894-6402; ISBN 978-82-575-2360-2