Dairy Technology and Food quality

IKBM

The group is headed by Professor Roger K. Abrahamsen, and the main research areas for the group include development of new technologies and processes for the food industry. Food quality and product properties are given special focus.

Jarlsberg Foto: Tine

Research and development of Functional foods is an area receiving increasing attention from several members of the group. The famous Jarlsberg cheese, celebrating its fiftieth anniversary in 2006, was developed here in the fifties following years of outstanding research and entrepreneurship.

Various collaboration projects between the group and developing countries are ongoing. Drinking water safety is essential as well as the introduction of suitable food technology as a way to help alleviate the food shortages in these countries.

Main focus is on contributing to UMB and Matalliansen being recognized as the leading environment within Norway on raw material quality, processes and quality management for producing safe, healthy and competitive food with the right quality.

The group aims to:
1. Contribute to educating candidates preferred by the food industry and related industries.
2. Develope further the role as an internationally leading group working on refining of milk
3. Have a leading role within research on functional components in cereals, fruit, berries and vegetables
4. Increase the activity within food safety, quality management and risk management in the food industry

Main research areas: (name of contact person in brackets)

Dairy technology

Cheese making Foto: Håkon Sparre

- Cheese ripening – flavour, taste and texture (Skeie, Østlie)
- Dairy ingredients (Abrahamsen)
- Milk quality and functionality (Abrahamsen)
- Fermented milk (Narvhus)

Food production hygiene
- Production hygiene and food safety (Wetlesen)
- Biofilm (Wetlesen)

Vegetable technology

Grønnkål Foto: Håkon Sparre

- Phytochemicals as antioxidants and phenolic compounds Wicklund)
- Acrylamide (Wicklund) Read more about acrylamide here.

Food and health
- Low-fat and low-carbohydrate foods (Skeie, Narvhus)
- Probiotic bacteria. Fermentation and metabolism in milk
- Development of probiotic products (Narvhus)

Development studies
- Food and drinking water safety in Malawi (Wetlesen) NUFU project.
- Indigenous fermented foods and beverages in South Africa (Narvhus). Read more....
- Food Safety in Ethiopia (Narvhus) Norad project.

From left: Kari Olsen, Anne Wetlesen, Trude Wicklund, Hilde Østlie, Merete Helland, Kirsti Hagenes, Roger Abrahamsen, May Aalberg.

Oppdatert: 11.05.06
Utskriftsvennlig versjon : Arkiv : Tips en venn