The Foods of Norway Team

  • Lady Lagos, Foods of Norway researcher.
    Photo
    Liv R. Bjergene

Foods of Norway researcher Leidy Lagos highlights the centre's environmental impact.

"If we manage to develop new protein sources for farm animals, we will be able to increase productivity, reduce pollution and recycle waste".

The Foods of Norway Team

In a series of short interviews we will present the many people who are involved in our Centre for Research-based Innovation, Foods of Norway. Meet Leidy Lagos, Foods of Norway researcher at NMBU's Faculty of Biosciences.

  

"What is your area of responsibility in Foods of Norway?"

"I am in charge of evaluating the immune effect of the different protein sources and active components such as b-glucan and carbohydrates generated in Foods of Norway. In particular I study how diets impact the health on farm animals, using immunlogocial techniques, including in vitro culture. This enables us to study microorganisms, cells, or biological molecules outside their normal biological context and is key to reduce the number of animals in our trials."

"What do you like about your work?"

"The most rewarding part of my work is looking at the environmental impact of Foods of Norway. If we manage to develop new protein sources for farm animals, we will be able to increase productivity, reduce pollution and recycle waste. Also, the results that we will achieve will  have a social impact, which I think  will make people understand the value of applied research."

 "What would you like to accomplish?"

"I would like to disseminate, publish and present our results. That way both the general public and the scientific community can understand the value of Foods of Norway. Most importantly, people will understand the importance of applying basic research in daily processes, such as food production. The synergy between research and industry is key to developing new and more efficient ways to produce food with less environmental impact."

Foods of Norway aims to feed fish and farm animals using amazing new ingredients, such as trees and macroalgae. To achieve this vision, many researchers, technical and administrative staff are involved.  See the whole team!

 

 

Published 16. November 2017 - 12:32 - Updated 16. November 2017 - 12:32