Microbial ecology of microscopic organisms for sustainable utilization in agriculture, industry, and medicine.

Dairy microbiology with focus on studying the bacterial biodiversity in milk and local cheeses from raw milk.

In vitro cell models, e.g., colonic epithelial cell lines, and in vivo dietary interventions with human volunteers.

Fermented foods and functional ingredients from fibers, prebiotics, probiotics, and polyphenols.