Jump to main content

Department of Molecular Sciences


There are 68 pages tagged with Department of Molecular Sciences:

Biotechnology for Sustainability – Final report from Mistra Biotech 2012-2020

Mistra Biotech is a Swedish research programme that has been working for eight years to advance the use of modern biotechnology for a more sustainable agriculture. We have done this on a broad basis,

Hasitha Priyashantha best presenter

PhD Candidate Hasitha Priyashantha Receives 'Best Presenter' Award at the IDF International Cheese Science and Technology Symposium 2021 Hasitha Priyashantha, a PhD Candidate in Food Science at the

Virtual excursion at Molecular Sciences

While physical travels are mainly on hold for now, virtual excursions can provide the perfect opportunity to develop new and broaden existing collaborations with scientists in different disciplines

Australian pest insects are picky about their yeasts

Many insects are known to be attracted to the smell of fermented products such as beer, wine and vinegar. Recent work has revealed how this attraction forms part of the intricate ecological

Australian pest insects are picky about their yeasts

Many insects are known to be attracted to the smell of fermented products such as beer, wine and vinegar. Recent work has revealed how this attraction forms part of the intricate ecological

Solja is using wheat bran for better bread and less food waste

Wheat bran is a major agro-industrial by-product of flour milling. It is currently used mainly for animal feed and bioenergy production even though it contains large amount of nutrients. In her PhD

Fibre-rich bread for a healthy gut and brain

Laura Pirkola investigates the effects of fibre-rich bread on gut microbiota and the brain with human studies. She is also studying health communication and behavior on this topic. Laura is now

The perfect cheese

Thomas Eliasson is a PhD student in the LivsID project, SLU:s industrial PhD students in food research, and works at both Norrmejerier and SLU. He is investigating lactobacilli that are important for

How well does wheat flour with different chemical composition bake?

Louise Selga is an industrial PhD student at Lantmännen and SLU and investigates the composition and baking properties of wheat flour. Better control of the chemical composition and information on

Ludwig researches for harmony between humans and beneficial bacteria

Ludwig Lundqvist is one of SLU's industrial PhD students in food research. He investigates how to best grow and produce bacteria that are good for human health. Halfway through the doctoral project,

Ebba Perman

I am a PhD student at the Department of Molecular Sciences at SLU in Anna Schnürer's group, where we work with anaerobic microbiology in biogas processes. In my research I focus on high solid

Loading…