{"id":2236,"date":"2024-09-25T13:00:00","date_gmt":"2024-09-25T11:00:00","guid":{"rendered":"https:\/\/foodsciencesweden.se\/2024\/09\/25\/vi-gratulerar-thomas-eliasson-msc-som-framgangsrikt-forsvarade-sin-phd-uppsats-den-september-20-2024-i-umea\/"},"modified":"2026-02-12T08:39:43","modified_gmt":"2026-02-12T07:39:43","slug":"vi-gratulerar-thomas-eliasson-msc-som-framgangsrikt-forsvarade-sin-phd-uppsats-den-september-20-2024-i-umea","status":"publish","type":"post","link":"https:\/\/foodsciencesweden.se\/sv\/2024\/09\/25\/vi-gratulerar-thomas-eliasson-msc-som-framgangsrikt-forsvarade-sin-phd-uppsats-den-september-20-2024-i-umea\/","title":{"rendered":"Vi gratulerar Thomas Eliasson som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling den 20 september i Ume\u00e5"},"content":{"rendered":"\n<div class=\"rs-services-single content-block pb-120 md-pb-80\">\n  <div class=\"container\">\n        <p><strong>Vi gratulerar Thomas Eliasson, doktorand fr\u00e5n Institutionen f\u00f6r Molekyl\u00e4ra vetenskaper, Sveriges lantbruksuniversitet, som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling med titeln \u201cFrom farm to cheese: Exploring the bacteria in the dairy value chain\u201d den 20 september 2024 i Ume\u00e5. Opponent var Professor Nigel Scollan, Institute for Global Food Security, Faculty of Medicine, Health and Life Sciences, Belfast, Storbritannien.<\/strong><\/p>\n<p>I sin avhandling unders\u00f6kte Thomas bakteriefl\u00f6den i mj\u00f6lkproduktionen, fr\u00e5n f\u00e4ltet via ensilage och r\u00e5mj\u00f6lk till mogen ost, med s\u00e4rskilt fokus p\u00e5 mj\u00f6lksyrabakterier (LAB) viktiga f\u00f6r smakutvecklingen i en l\u00e5nglagrad svensk h\u00e5rdost. Avhandlingen omfattade studier p\u00e5 ensilage tillverkat med olika tillsatser, d\u00e4r resultaten visade att de dominerande bakteriesl\u00e4ktena var Lactobacillus och Pediococcus, oavsett sk\u00f6rdetidpunkt och plats. Effekten av ensilagetillsatser p\u00e5 bakteriefloran i den f\u00e4rdiga osten visade sig dock vara begr\u00e4nsad, och starterkulturen som anv\u00e4ndes vid osttillverkningen p\u00e5verkade den slutliga bakteriesammans\u00e4ttningen mest.<\/p>\n<p>Sammantaget belyser avhandlingen hur bakteriefl\u00f6den i mj\u00f6lkkedjan p\u00e5verkar den mikrobiella sammans\u00e4ttningen i osten, med fokus p\u00e5 faktorer som inte analyserats i avhandlingen samt produktionsprocessen i mejeriet.<\/p>\n<p>Du hittar mer information om avhandlingen h\u00e4r:\u00a0<a href=\"https:\/\/publications.slu.se\/?file=publ\/show&amp;id=130469&amp;lang=en\">Link to thesis<\/a><\/p>\n<p>Vi gratulerar Thomas till hans framg\u00e5ngsrika f\u00f6rsvar och \u00f6nskar honom lycka till i hans framtida karri\u00e4r.<\/p>\n  <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Vi gratulerar Thomas Eliasson, doktorand fr\u00e5n Institutionen f\u00f6r Molekyl\u00e4ra vetenskaper, Sveriges lantbruksuniversitet, som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling med titeln \u201cFrom farm to cheese: Exploring the bacteria in the dairy value chain\u201d den 20 september 2024 i Ume\u00e5.<\/p>\n","protected":false},"author":2,"featured_media":2793,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[24],"tags":[],"class_list":["post-2236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lift-sv"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vi gratulerar Thomas Eliasson som framg\u00e5ngsrikt f\u00f6rsvarade sin doktorsavhandling den 20 september i Ume\u00e5 - Food Science Sweden<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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