Department of Molecular Sciences
Gut bacteria determine how whole grains are broken down
The effects of whole grain rye bread on gut microbiota were studied in a fermentation study in laboratory and in a dietary intervention study in which the study subjects consumed a high amount of
Diss Laura Pirkola
Whole grain and the gut-brain axis The role of microbiota composition, dietary fiber, and metabolites Charlotta.eriksson@slu.se Laura Pirkola defends her thesis "Whole grain and the gut-brain
EFFoST advances production of sustainable healthy food
The European Federation of Food Science and Technology (EFFoST) continuously creates opportunities for food scientists, technologists and other relevant stakeholders in the food and food-related
Diss Sanjana Holla
Autophagy beyond convention: plant specific mechanisms for cellular recycling charlotta.eriksson@slu.se Sanjana Holla defends her thesis "Autophagy beyond convention: plant specific mechanisms for
Predicting loaf quality with analysis instead of test baking leads to great savings
Is test baking a necessary step in quality control in the bread industry, or could the results be predicted based on other analysis methods? In her new doctoral thesis, Louise Selga has obtained
Diss Louise Selga
Wheat flour quality for baking Linking flour components and dough performance to predict loaf volume charlotta.eriksson@slu.se Louise Selga defends her thesis "Wheat flour quality for baking
Diss Yashaswini Nagavara Nagaraj
Sustainable biochemicals - Extraction of lipids and carotenoids from the oleaginous yeast Rhodotorula toruloides charlotta.eriksson@slu.se Yashaswini Nagavara Nagaraj defends her thesis "
An exploratory journey into probiotic interactions
Lactobacilli and bifidobacteria are types of bacteria with profound effects on human health. In his doctoral thesis, Ludwig Ermann Lundberg has investigated how they interact with each other and with
Research
At the Department of Molecular Sciences, we conduct research in the fields of chemistry, molecular biology, food science and microbiology. Our research is often performed in collaboration with
EU project will make our diet more sustainable
The second HealthFerm Consortium Meeting took place in Zurich, Switzerland, on 4-6 September 2023. During this meeting, a PhD student from the Department of Molecular Sciences presented her first
Diss Ludwig Ermann Lundberg
An exploratory journey into probiotic interactions - Bioactive properties of Limosilactobacillus reuteri and Bifidobacterium longum charlotta.eriksson@slu.se Ludwig Ermann Lundberg defends his
Save the rainforest with oil and protein from yeast
Yeast protein and yeast oil produced from wood and straw cellulose can be used as alternative protein and fat sources in fish feed. Aquaculture is a rapidly growing industry and fish is an important