Research at the Department of Biotechnology and Food Science is structured into four scientific divisions. For further details please see below.

Research divisions

Analysis and Control of Microbial Systems

Contact Person: Olav Vadstein

• Environmental Biotechnology
• Microbial Ecology

Principal Investigators: Ingrid Bakke, Olav Vadstein

Biopolymers and Biomaterials

Contact Person: Berit Løkensgard Strand

• Applications of Biopolymers and Biomaterials
• Carbohydrate Based Biomaterials
• Carbohydrate Structure–Function Relationships
• Enzymatic and Chemical Tailoring of Biopolymers

Principal Investigators: Berit Løkensgard Strand, Bjørn E. Christensen, Catherine Taylor Nordgård, Finn L. Aachman, Gudmund Skjåk-Bræk, Kurt Draget, Marit Sletmoen

Food Science

Division Leader: Jørgen Lerfall

• Quality of raw materials and products, including quality changes through processing
• Marine lipids, proteins and peptides, biopolymers, metabolites and pigments
• Shelf life and food chain knowledge
• Stability of marine lipids
• Food safety, food microbiology, biofilms, hygienic design and development of hygienic processing equipment
• Rest raw materials, new raw materials (seaweed) and sustainable production

Principal Investigators:  Turid Rustad, Anita Nordeng Jakobsen, Alexander Dikiy, Jørgen Lerfall, Eva Falch, Lisbeth Mehli, Eirin Marie Skjøndal Bar, Ida-Johanne Jensen, Marcin Kurek

Microbial Biotechnology

Division Leader: Trygve Brautaset

• Alginate Biosynthesis
• Bioenergy
• Controlled Expression of Genes and Pathways
• Metabolomics, Fluxomics
• Synthetic Biology
• Systems - Network Biology

Principal Investigators: Eivind Almaas, Martin F. Hohmann-Marriott, Helga Ertesvåg, Per Bruheim, Rahmi Lale, Trygve Brautaset