Professor Thomas Andlid leads the group of Food Microbiology/Biotechnology. He focuses on yeasts, bifidobacteria and lactic acid bacteria as production organisms. These are used in (i) fermentation of foods for raised nutritional value, (ii) as production organisms for food additives e.g. nutraceuticals, (iii) as nutritional probiotics and (iv) model organisms for understanding nutritional questions.
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