PhD degree - Public Defence: Johanna M. Liberg Krook, Fakultet for kjemi, bioteknologi og matvitenskap (KBM) forsvarer sin ph.d.-avhandling "Tare som ingrediens i matvarer - foredling og produktevaluering" fredag 30. august, 2024.
English title of thesis:
Kelp as food ingredient - processing and product evaluation
Norwegian title of the thesis:
Tare som ingrediens i matvarer - foredling og produktevaluering
Prescribed subject of the trial lecture (Approved):
Alternative food proteins from microbial sources for future foods
The trial lecture was held on June 25th, 2024.
Evaluation committee - trial lecture:
Associate professor Hilde Østlie, KBM, NMBU
Associate professor Bjørge Westereng, KBM, NMBU
Associate professor Davide Porcellato, KBM, NMBU (Administrator)
Time and place for the public defence:
Friday August 30th, at 12.15.
The defence will be held in BT1A.05 Biblioteket, Biotechnology building, NMBU.
Evaluation committee:
First opponent: Professor Eva Nordberg Karlsson, Dept. of Chemistry, Division of Biotechnology, Lund University, Sweden
Second opponent: Simon Ballance, PhD, Norwegian Food Research Institute (NOFIMA), Ås, Norway
Committee coordinator: Associate professor Davide Porcellato, PhD, KBM, Norwegian University of Life Sciences (NMBU), Norway
Supervisors:
Main supervisor:
Professor Svein Jarle Horn, KBM, NMBU
Co-supervisors:
Professor Siv Skeie, KBM, NMBU
Linne Anne Bjelland Brunborg, PhD, Orkla Foods/Orkla Ocean
The doctoral thesis is available for public review.
For those of you who wants access to this please send an email to:
phd-kbm@nmbu.no
Thesis number 2024:43; ISSN 1894-6402; ISBN 978-82-575-2170-7
30. august - Johanna M. Liberg Krook (KBM)
