Ida Rud

I am a microbiology researcher specializing in the intricate relationship between food and gut microbiota. My work explores how various dietary components, such as fiber, proteins, and probiotics, influence the gut microbiota environment. I utilize in-house in vitro models (digestion and gut fermentation) and collaborate on in vivo studies, performing microbiota sequencing, metabolite analysis, and bioinformatics. Food fermentation is also among my research areas (e.g. sourdough, kombucha, traditional beer) and I have a PhD on lactic acid bacteria fermentation.

I would be delighted to discuss these topics further. Perhaps we could collaborate on research related to the impact of fermented food on gut microbiota or the in vitro survival of bacteria from fermented food? Please check out my poster “Probiotic Survival and Impact on Gut Microbiota and Metabolites During In Vitro Fermentation,” and poster of our new project “Fermented Vegetables: The Path to Increased Demand and Innovation in Norway (FermGrønt).”