Faculty of Engineering (IV)

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Fewer cows, more trees and bioenergy

Combatting global warming will require major changes in land use, a new climate change report says. One important change could be decreasing the amount of land used to produce livestock — which means that people would have to eat less meat.

Well-meaning climate measures can make matters worse

Lifestyle changes can reduce our greenhouse gas emissions and help protect nature. While some actions offer great potential, some aren’t as effective as we think and may even require more land and water, such as shifting to renewable energy.

Bringing industry back home

Some Norwegian companies have moved industrial production home from low-cost countries. Could reshoring become a trend?

Gas instead of coal is 50% better for the climate

We can do a lot to save the climate by switching from coal to natural gas. And we can shelve concerns about the negative climate impact of methane emissions from gas production, say researchers.

New drones check ships for cracks and rust

Inspecting ship tanks and storage spaces underwater is a challenging task for humans. A start-up company that originated at NTNU is manufacturing autonomous drones that can take over the job – and do it more cheaply.

Finding ways to use less salt on snowy roads

It’s springtime in much of the northern hemisphere, although spring snowstorms are still possible. When that happens, salt trucks and ploughs help make roads safe. But road salt can be bad for the environment, and can rust cars, bicycles and other metal. New research shows that salt use can be safely — and substantially — cut in certain circumstances.

Ocean life in 3-D: Mapping phytoplankton with a smart AUV

Phytoplankton form the base of the marine food chain but are notoriously difficult for scientists to account for — a little like trying to identify and count motes of dust in the air. A truly independent underwater vehicle shows it can do the job.

Secrets of a traditional Norwegian Christmas sausage

Making sausages is not just a question of good ingredients and skill. There’s a little science involved, too. Professor Trygve Magne Eikevik makes his own sausages, and is willing to share his technique and his recipes, especially for Norwegian Christmas sausage.