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Filleting robot helps the Norwegian fishing industry

A newly developed white fish filleting machine could give this Norwegian industry a much-needed boost.

Focus on local sushi ingredients

Sushi is more popular than ever. However, many of the ingredients are imported from Asia. But Norwegian researchers are now cultivating an alternative to the popular Wakame seaweed salad that doesn’t have to travel thousands of miles.

Colour is not a good indicator for well-cooked meat

To be safe to eat, products made from minced meat must be cooked until they are at least 71 degrees Celcius in the centre.

Pesticide cocktails cause environmental risk

The risk assessment of pesticide is usually performed on individual compounds. The combination of these environmental chemicals may however give rise to unexpected and unwanted effects.

Popular package for learning

Nursing students prefer e-compendia over both traditional learning aids and other electronic-supported solutions.

The sense and sensibility of carbon capture

The debate about carbon capture is not mainly about how efficient the technology is. The language used by its advocates is just as important.

Stopping the sexual maturity of cod

The early onset of sexual maturity is a great problem in cod aquaculture. Knowledge about zebra fish resulted in a new method that makes cod sterile.

When ammonia becomes toxic

Ammonia is very toxic to the brain and new research shows why: the glial cells ability to remove potassium is disturbed.

A treasure trove of Arabic terms

Are the terms alcohol and kohl related? Yes, if we trace their origins. An Arabic etymological term base, the first of its kind, can provide new knowledge about Arab identity and cultural history.

Video: The Rainmakers

A secret rainmaking ritual is threatened by extinction. The anthropologists Knut Christian Myhre and Frode Storaas travel to Tanzania to document it for posterity.
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