Research - Department of Biotechnology and Food Science
Research
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
Infrastructure
The department has access to a broad spectrum of advanced, scientific equipment