Biography Lars Axelsson
Research interests and competence I belong to the microbiology group where I am mainly working in research projects related to the studies and applications of lactic acid bacteria (LAB) in food. These studies have been focused on basic research on the molecular biology of antimicrobial activity of LAB, such as bacteriocins; development of genetic tools for lactobacilli; physiology and genetics of lactic acid production; development and application of starter cultures for meat fermentation; development and application of protective cultures for meat and fish products; probiotic activity of LAB and identification/classification of bacteria using DNA techniques. These studies involve the use of both advanced methods in genetics an
d molecular biology, classical microbiology and fermentation technology. Education BSc in microbiology/biochemistry, Umeå University, Sweden (1984). PhD in microbiology (studies on Lactobacillus reuteri) from the Swedish University of Agricultural Sciences, Uppsala, Sweden (1990).
Lars Axelsson has 80 publications at Nofima:
1. January 2021 – 31. December 2025
Precision will develop enabling technology and knowledge, which will improve and modernize the existing land-based food industry. The novel biotechnological methodology to be developed will in long term potentially be the foundation of a new kind of Norwegian food industry that will produce tomorrow's food in a smart, sustainable and innovative way.
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.