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FFL-JA-Forskningsmidlene for jordbruk og matindustri

Effects of lipids composition and structure in meat and dairy foods on digestibility and low-grade inflammation in cell, animals and humans

Prosjektet har hatt 4 aktive arbeidspakker (AP) hvorav AP1’s forskningsfokus var å bestemme fettsyrer i SN2 posisjoner ved å bruke en kvantitativ 13C NMR metode direkte på intakte triglyserider. Ved høyfelts NMR og avansert signalbehandling fant man den dominante fettsyre i SN2 posisjon for svine...

Awarded: NOK 4.7 mill.

Project Period: 2018-2022

Location: Akershus

BIONÆR-Bionæringsprogram

Nettverksstøtte: Next generation's food production for a healthy life

The network is largely representing a new alliance consisting of partners from the newly established Faculty of Bio- and Veterinarian Sciences (FBVS)at The Norwegian University of Life Science at Ås and the Faculty of Medicine at the The Norwegian Univers ity of Science and Technology, Trondheim....

Awarded: NOK 0.21 mill.

Project Period: 2014-2018

Location: Akershus

MAT-SLF-Matprogr.:Prosj.fullfin.av SLF

Identification of the healthiest beef meat

Prosjektets endelig mål er å identifisere om det er sunnere måter å produsere kjøtt på enn det som dagens norske foringsrutiner gir. Et viktig aspekt er å undersøke ulike storfekjøtt med hensyn på sunnhet ved å bruke APCmin musen som endepunkts-modell for tarmkreft. APC er en forkortelse for Aden...

Awarded: NOK 0.77 mill.

Project Period: 2013-2017

Location: Akershus

BIONÆR-Bionæringsprogram

Konferanse: Protein- og lipidoksidasjon

...

Awarded: NOK 46,365

Project Period: 2012-2012

Location: Akershus

MATPROG-Matprogrammet: Norsk mat fra sjø og land

Formation of flavour components from PUFA and how these are influenced by the presence of molecular pro- and antioxidants and mitochondria

The project is a joint effort within The Food Alliance at Ås and within the coming NOFIMA Research group plus the participation of two food industries: NORTURA and TINE. The project focuses on generating more knowledge in the area of flavour formation in formulated food products containing differ...

Awarded: NOK 6.3 mill.

Project Period: 2008-2011

Location: Akershus

TU-Tungt utstyr

High Sensitivity Differential Scanning Calorimeter for Food Science and Biotechnology

The study of protein stability and denaturation is becoming increasingly important in food science, biotechnology and biochemical research. Therefore, the Department of Chemistry, Biotechnology, and Food Science (IKBM) at the University of Life science (U MB) applies for funding for a high sensit...

Awarded: NOK 1.3 mill.

Project Period: 2006-2007

Location: Akershus

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