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