Department of Molecular Sciences

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

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

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

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

Microbiological surveillance of biogas plants : focusing on the acetogenic community eva.andersson.bjorkman@slu.se Abhijeet Singh defends his thesis "Microbiological surveillance of biogas plants :

Microbiological surveillance of biogas plants : focusing on the acetogenic community eva.andersson.bjorkman@slu.se Abhijeet Singh defends his thesis "Microbiological surveillance of biogas plants :

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

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

Metabolomics and flux analysis by mass spectrometry : Investigations of factors associated with insulin secretion and prostate cancer risk eva.andersson.bjorkman@slu.se Johnny Östman defends his

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

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 Lundqvist's half-time seminar: Increasing probiotic activity in L. reuteri DSM 17938 cajsa.lithell@slu.se Welcome to Ludwig Lundqvist's half time seminar in his PhD project "Increasing