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Current projects


We study the microbiota of fish (Atlantic salmon and zebrafish) to understand the contributions of the beneficial microorganisms to the health and well-being of the host.


Dr. Jep Lokesh is working on the skin and gut microbiome of Atlantic salmon.


PhD student Prabhu S. Gouder* is investigating the influence of gut mycobiota on the immune system of zebrafish.

PhD student Shruti Gupta is studying the effect of dietary components on the colonization patterns of the gut bacterial communities.


MS student Arantxa D’Souza is mapping the microbial communities of  the digestive tract of Atlantic salmon. 

MS student Megan Louise Doxford is examining the interaction between intestinal epithelial cells and microbiota of Altantic salmon.



As skin mucus is the primary defense barrier of fish, our studies are aimed at identifying molecules present in the mucus that protects fish from microbial pathogens.

Dr. Karolina Kirstein-Smardzewska conducts studies on the mucosal biomarkers of Atlantic salmon.

PhD student Solveig Lysfjord Søresen* examines the effect of dietary components on intestinal mucosa  of Atlantic salmon


The future growth of the salmon farming depends on sustainable sources of feed ingredients. A variety of microalgae can be developed as potential feed ingredients. These microorganisms are rich in lipids and proteins and are also sources of bioactive components that promote the health of fish.


Dr. Chris J Hulatt is bioengineering cold-adapted strains of microalgae in order to develop them for future uses.

PhD student Peter Schulze's research is on the production of Arctic microalgae for biotechnological applications.


PhD student Yangyang Gong* is studying the suitability of defatted marine microalgae as feed ingredient for Atlantic salmon.

MS students Tharindu Bandara* and Francis Osei Sarfo are examining different microalgae as feed ingredients for Atlantic salmon.


MS student Suzuki Hirono* is standardising the growth conditions of a selected cold-adapted microalgae in order to optimize the nutritive value of the algae.

MS student Anup Thapa* examines the interaction between microalgae and bacteria under culture conditions.

* Co-supervised students

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