PhD Project: Fermented fibre-rich rye and oat foods and gut-brain axis

The food we eat affects the brain via the gut microbiota and gut-brain-axis, the connection between our gut and the brain. Rye and oats are rich in dietary fibre and polyphenols, components known to affect gut microbiota. This PhD project investigates how fermented grains and dietary fibre affect microbiota and cognition and how to apply this to personalised dietary advices and consumer communication. This is done through the characterisation of fibre and polyphenol components in certain rye and oat products, an in vitro fermentation study, a clinical trial with focus on cognition and a consumer study. The project is one of the LivsID industrial doctoral projects and it is made in collaboration with Fazer.

Poster – Faecal microbiota composition affects the in vitrofermentation of rye, oat and wheat bread

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Main supervisor: Roger Andersson, Department of Molecular sciences, SLU. Johan Dicksved, Department of Animal Nutrition and Management, SLU. Rebecca Wall, School of Medical Sciences, Örebro University. Ingela Marklinder, Department of Food, Nutrition and Dietetics, Uppsala University. Ulrika Gunnerud, Fazer Bageri Sverige AB.


Department of Molecular Sciences, SLU.

About Laura

Industrial PhD at SLU student and holds a MSc in Food (Human Nutrition) from University of Helsinki. My favourite thing in being a PhD is to learn and find new things in the subject I’m interested in. In addition, I like working with the academia and industry at the same time and I feel that the PhD project is relevant for both parties.


Industrial PhD student Laura Pirkola,

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