Welcome to The Department of Chemistry, Biotechnology and Food Science (IKBM). This department represents a broad spectre of scientific fields encompassing basic natural sciences as well as the application of these towards food, biotechnology and environmental issues.
The Department of Chemistry, Biotechnology and Food Science (IKBM) was established in October 2003, and is an amalgamation of the former Department of Food Science, the Department of Chemistry and Biotechnology and the Department of Mathematical Sciences.
Bioteknologibygningen
Photo: Håkon Sparre
Broad spectre of scientific fields IKBM represents a broad spectre of scientific fields encompassing basic natural sciences as well as the application of these towards food, biotechnology and environmental issues. The Department is responsible for education, research and information within its remit
At IKBM we focus on studies, research, dissemination of research and consulting within the basic natural sciences and the use of this knowledge in relation to food, biotechnology and the environment. All of these are main focus areas for the University of Life Sciences (UMB).
Research areas The department has active research groups within the following areas: • Chemistry and biochemistry • Microbiology and microbial genetics • Bioinformatics and analysismethodology • Food technology and -quality
We take part in FUGEs national technology platform The Norwegian Centre for Microbial Technology and are also proud to have a proteomics platform.
Studies at IKBM IKBM offers education in Bachelor's Degree programs Food Science and Biotechnology as well as Master's Degree programs in Food Science, Chemistry, Biotecnology , Microbiology and Bioinformatics. In addition several PhD subjects are available. The Student Information Centre gives useful information and is able to answer questions about different courses at UMB.
IKBM aims to strengthen its position, and has several collaborations, networks and research projects both international as well as within UMB/Campus Ås and in Norway. Our goal is to further develop these collaborations.
