{"id":2030,"date":"2024-08-27T13:13:44","date_gmt":"2024-08-27T13:13:44","guid":{"rendered":"https:\/\/smoltproduksjon.no\/?p=2030"},"modified":"2024-08-27T13:13:44","modified_gmt":"2024-08-27T13:13:44","slug":"bente-ruyter","status":"publish","type":"post","link":"https:\/\/smoltproduksjon.no\/en\/2024\/08\/27\/bente-ruyter\/","title":{"rendered":"Bente Ruyter"},"content":{"rendered":"<p>Dr. Bente Ruyter is Senior Research Scientist for Fish nutrition at Nofima, \u00c5s Norway and Professor II in fish nutrition at Norwegian University of Life Sciences (NMBU).\u00a0 For more than 20 years, Ruyter has worked with different aspects of lipid nutrition in fish with a main emphasis on tolerance for new feed ingredients. Responses to and tolerance for different oil ingredients and omega-3 fatty acid requirement has been an area of particular interest. \u00a0A significant focus of her research is related to the influence of dietary lipids on fish health.\u00a0 Ruyter has a Dr. Scient. degree (PhD degree), Department of Biochemistry, University of Oslo, Norway, where her thesis title was \u201cFatty acid metabolism in Atlantic salmon. A focus on essential fatty acids\u201d.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dr. Bente Ruyter is Senior Research Scientist for Fish nutrition at Nofima, \u00c5s Norway and Professor II in fish nutrition at Norwegian University of Life Sciences (NMBU).\u00a0 For more than 20 years, Ruyter has worked with different aspects of lipid nutrition in fish with a main emphasis on tolerance for new feed ingredients. Responses to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2028,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-2030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-more-speakers-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/posts\/2030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/comments?post=2030"}],"version-history":[{"count":1,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/posts\/2030\/revisions"}],"predecessor-version":[{"id":2031,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/posts\/2030\/revisions\/2031"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/media\/2028"}],"wp:attachment":[{"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/media?parent=2030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/categories?post=2030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/smoltproduksjon.no\/en\/wp-json\/wp\/v2\/tags?post=2030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}