Biography Ida Rud
I work as a research scientist at Nofima in the department of Food safety and quality as well as the department of Food and health. My research field is mainly related to lactic acid bacteria, food and gut health, with the use of molecular microbiological tools (e.g. omics and bacterial community analysis). I am interested in the metabolism of lactic acid bacteria, their beneficial traits during fermentation of food (e.g. in sourdough) and their probiotic mechanisms in the gut. Lately, I have become part of several projects where we study the impact of food and food components (e.g. fibre) on the gut microbiota and gut health. We use our in-house in vitro gut model and in vivo models to study the complex interplay between food and gut micro
biota, all in close collaboration between carbohydrate chemists and statistics. Education Ph. D (Biotechnology, 2008). The Norwegian University of Life Sciences. Thesis: “Primary metabolism in Lactobacillus – A study of control and regulation of acid production”. Cand. Scient (Biotechnology, 2002). The Agricultural University of Norway (now called the Norwegian University of Life Sciences). “Development of a multiplex quantitative PCR method for determination and quantification of genetically modified maize”.
Ida Rud has 35 publications at Nofima:
1. July 2020 – 30. June 2023
Primary objective in MycoSafeBread is to optimize bread products tailored for young children, with an absolute minimum of the mycotoxin DON, while meeting the recommendations for wholegrain consumption and nutrient composition.
1. April 2018 – 31. March 2022
Teaming up with key industry and market players, iNOBox main goal is to integrate in the Norwegian food industry more efficient, profitable and sustainable processing, securing the supply of safe, high-quality and nutritious foods.
1. January 2018 – 1. January 2021
We want everyone to be able to eat good, healthy food – no matter what their situation.
1. January 2018 – 31. December 2021
The project investigates the association between consumption of processed meat (sausage) and colorectal cancer (CRC).
1. January 2017 – 31. December 2020
The main goal of the strategic research program FoodMicro-Pack is to contribute to production and offering of safe and durable food, optimal packaging concepts and reduced food waste in the Norwegian food sector.
1. January 2017 – 31. December 2019
Fish health and growth are affected by gastrointestinal processes. This includes feed intake regulation, digestion and absorption of nutrients, barrier function and gut microbiota.