Stranden Løvdal's doctoral research has studied the germination process in four different species of Bacillus. Her findings are of importance for the production and safety of foods with a long shelf-life. The germination characteristics of the spores of four different Bacillus species are affected by heat treatment. She has used knowledge about the spores' response to temperature to experiment with a method which can reduce the spore level without increasing the overall thermal treatment of the food product.
