Bacteria in raw seafood can make you sick. Seafood can also spread bacteria that are resistant to antibiotics.
Biotechnology and Food Science
Bacteria-free fish fry put researchers on the track of how they could make fish more disease resistant.
Imagine sinking your teeth into a tender muffin that tastes good and is chock full of vitamins, antioxidants and other natural ingredients that is also good for your health, too.
Plastic is useful but also poses an environmental problem. Scientists are now using enzymes from bacteria and fungi to break down plastic.
What are people’s attitudes towards food, sustainability, new foods and food additives? Researchers have found some answers.
Little research has been done on how nano- and microplastics affect children. Researchers are surveying what we actually know and offer some useful tips to parents.
Countless potentially useful enzymes are hidden all around us. NTNU researchers have developed a new method that could help us find them.
NTNU researchers have started testing a COVID-19 test strategy developed in house: saliva samples you take yourself, without involving health personnel. This means that researchers may be able to knock back the coronavirus epidemic faster, more easily and much more cheaply than today. The method is now being tested on NTNU students.
Testing families of four or more people would be an effective way to reduce the spread of the coronavirus infection, according to a data simulation model developed at NTNU. The model has initially been used to determine the best testing strategy for Oslo.
The distinctly Norwegian beer-brewing yeast kveik reduces fermentation time drastically. That’s a huge advantage, according to NTNU PhD candidate Christian Schulz.