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.
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.
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
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.
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."
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.
A Memorandum of understanding (MoU) between Temasek Life Sciences Laboratory, Singapore, and Norwegian University of Life Sciences (NMBU), Norway was signed October 11, 2016.
Norwegian nature can be as stunning as it can be terrifying. Foreigners can easily be caught off guard if unprepared, so here is a quick survival guide for non-Norwegians eager to sample the best of Norwegian nature.
