News from LivsID
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26 October 2021
Annual meeting for LivsID 28th of October
On the 28th of October at 9 am, the externally employed doctoral students program LivsID has its...
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11 May 2021
Predicting wheat flour quality for baking
Welcome to Louise Selga's half time seminar with the title "Predicting wheat flour quality for...
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13 April 2021
Food science
Research
Collaboration
Education
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 fo...