Tilapia has become a top seafood staple on many dinner tables worldwide. New research shows the Tilapia-industry can produce more of the finest cuts by paying closer attention to maternal breeding factors.
Soon plant scientists at NMBU will be able to take a tour of the fields and discover what grew there a couple of years ago, without the need for a time machine or heavy footwear. The only tools needed are a pair of glasses and a computer.
NMBU's PhD student Hannah Harrison has been awarded the German Green Talents Award. She is one of 25 up-and-coming scientists selected from 602 applicants from all over the world. This year’s focus is on “Sustainable Production and Consumption”.
Digitisation has drastically reduced the costs involved in registering owners of cultivated land. This has made large-scale land registration, which in particular strengthens women's rights in societies where they have a weak position, more relevant for developing countries.
Whether you are looking for wood without knots for your skirting board or the perfect Christmas tree, a "digitalised" forest makes it easier to find your dream tree – without having to go into the forest.
The future prospects for value creation from seaweed are promising. Innovation and commercialization depend heavily on collaboration across sectors. Foods of Norway and SINTEF Ocean will continue to exchange knowledge on seaweed.
February 9, 2017, the Norwegian Centre for Sustainable Bio-based Fuel and Energy, Bio4Fuels, kicked off. Within an 8-year time frame, the centre will develop innovative technology to convert biomass and organic residues to sustainable fuels and energy
Yesterday NMBU and the Department of Plant Sciences was presented with the prestigious 2016 Education Quality Award by Minister of Education Torbjørn Røe Isaksen, for its work on educating agroecologists.