Department of Molecular Sciences
SLU expert advice spark action on methane mitigation in World Bank projects
Since 2024, SLU researchers are providing scientific advice to the World Bank through their platform The Global Methane Reduction Platform for Development (CH4D). CH4D aims to support low-and
Building bridges
A recent four-day visit to the Department of Molecular Sciences brought together representatives from Kazakhstan (M Auezov South Kazakhstan State University) and Georgia (I. Javakhishvili Tbilisi
SLU and Kazakhstan collaboration
From molecular sciences to wildlife studies, SLU is building strong partnerships with Kazakhstan. A recent event at SLU Uppsala demonstrated the breadth and depth of these collaborations, opening
High-yielding rice that greatly reduces methane emissions has been developed at SLU
Rice is a staple food for half the world's population, but its cultivation leads to significant emissions of the greenhouse gas methane. Now, researchers from the Swedish University of Agricultural
Flipping the future
From January 20th to 24th, 2025, eight teachers from four Ukrainian universities participated in the Teaching Active E-Learning (TAEL) training at the Swedish University of Agricultural Sciences (SLU
Nanoparticles damage coronavirus in an unexpected way, paving the way for new disinfection technology
A new way to neutralise the coronavirus and other membrane-surrounded viruses has been discovered by researchers from the Swedish University of Agricultural Sciences and the University of Tartu.
IDA inspirational webinar
The Interdiscliplinary Academy - Inspirational webinar futurefood@slu.se Welcome to an inspirational lunch webinar about the call for new applicants to the Interdisciplinary Academy (IDA) at SLU
IDA call webinar 1
The call for the Interdisciplinary Academy – Q&A session and match making futurefood@slu.se Welcome to a lunch webinar about the call for new applicants to the Interdisciplinary Academy (IDA) at
Wheatbran
Adding wheat bran to bread makes it more nutritious but also makes bread dense and unappealing. New research from SLU is about to change that. By altering the fibre structure, the quality of bread
Science and education unite
International Scientific Conference: "Education and Science in the Face of Challenges and Threats. The Contribution of Young Scientists to Sustainable Development" was organized as part of the
Diss Solja Pietiäinen
Modification of wheat bran arabinoxylan extracts for functional properties in breadmaking charlotta.eriksson@slu.se Solja Pietiäinen defends her thesis "Modification of wheat bran arabinoxylan
Tempeh
In a lab at SLU, faba beans from Skåne are crossed with Indonesian food. The aim is to create tasty, protein- and nutrient-rich food with a small carbon footprint. Swedish tempeh is already available