A new doctoral thesis shows that human hunting makes bears change their eating patterns. 

Present findings are ground-breaking. They reveal a new type of chemistry that Nature employs to do very difficult things such as breaking down cellulose. 

Using digital technology and radio transmitters, researchers are going to find out where Norwegian bats live their lives.

In a world where big data is creating new opportunities, it is no great leap from teaching tailored to your personality type to political advertising targeting your individual prejudices.

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.

Read Annette Alstadsæter, Niels Johannesen and Gabriel Zucman in The Guardian.

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.

When technology development gives us more real-time monitoring of life in the dairy farm, we can virtually follow the cows minute by minute. 

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.

Virtual Reality can help facilitate more informed discussions between stakeholders in urban planning projects and lead to more transparency – resulting in better and fairer processes, says researcher.

Meet Thorvald: The helpful robot farmer who may become the strawberry farmer's best friend. Among Thorvald’s many talents is preventing mildew from damaging plants without the need for pesticides.

Recent research shows that roads pose resistance to movements in Swedish bear populations.

Our research has recently demonstrated that salmon thrives on a feed with proteins derived from trees. How will small pigs react?

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

New and innovative thinking is needed to link short-term emergency humanitarian responses to longer-term sustainable adaptation to climate change.

Khaled Khalil was educated as a food scientist in Syria. He now works in a traineeship in the dairy at  NMBU.

NMBU-student Lauren Guido has been selected to be on a student innovation team researching how Orkla can become become more attractive for the new generation of consumers through sustainability.

The new research centre for environmentally-friendly energy (forskningssenteret for miljøvennlig energi, FME) has been named the Norwegian Centre for Sustainable Bio-based 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.

Every day we have to make a lot of choices when it comes to food: What shall we have for dinner tonight? Do I take salad for lunch, or maybe a slice of pizza? Shall I go for a second helping?

The Atlantic salmon genome has been sequenced and it’s potential to safeguard sustainable growth in aquaculture, fewer problems with salmon lice and improved health in the future is only a mouse-click away.

More than half the users of health and diet apps believe the app really works.

Seven landscape architecture students from NMBU recently presented their vision for the future development of Giske municipality in Sunnmøre. "The results are very useful. The students have generated enthusiasm and optimism."

NMBU is to coordinate an innovative new three-year educational programme in landscape democracy.

Even though Norvegia cheese contains 27% fat, new research shows that people who ate 80 grams of Norvegia a day did not experience any change in their cholesterol.