Yeast made from Norwegian spruce trees is a high-quality feed ingredient that can replace imported protein. A fruitful collaboration between industry and research has for the first time successfully achieved a large-scale production of yeast from local, sustainable resources
Brandsrud's dissertation will be of significant help in the construction of more efficient solar cells in the future and could have an impact on food science, plant science and solar cell research. Congratulations!
The university board has appointed Curt Rice as NMBU’s next rector. – The board means Rice is the right person to lead the work on developing and realizing NMBUs ambitious strategy as the university for sustainability, says chair Siri Hatlen. Rice starts the job on 1st August.
Using art, landscape architecture and ecology, Norway’s first waterscape architect creates a broad awareness of the underwater impacts of development along our coastlines and offers innovative solutions.
Norwegian solid-wood structures can protect Italian cities from earthquake damage. A European research project shows how concrete buildings can be reinforced with wood to prevent them from collapsing when an earthquake strikes.
The technology will ensure that the food that ends up on your table is safe to eat, even before it leaves the farm. The solution is a simple, portable device that quickly scans the food and identifies mould, pesticides and antibiotics.
A review led by the Norwegian University of Life Sciences (NMBU) and the University of Oxford has found that rather than reducing vulnerability to climate change, many internationally-funded adaptation projects reinforce, redistribute or create new sources of vulnerability in developing countries.
There are enough biomass resources available to meet the Nordic demand for biofuels and bioheat. Increased production of biofuel will change the traditional forest sector, and the forest owners stand to gain.