Oceanography

 

 

Universita svalbard SIOS_ Bensi

The SIOS ARiS project team led by the OGS contributed to the document by taking stock of the influence of Atlantic waters in the polar regions

AUV a Milazzo

OGS is the only research organisation in Italy to have this state-of-the-art underwater robot

paper science biodiversita

A study published in the journal Science, in which OGS and ICTP were involved, shows how the loss of biodiversity can accelerate the destabilisation of ecosystems

emissioniC02

New research involving OGS and CMCC simulates scenarios with high-resolution data for the first time. The models suggest a more acidic sea and more oxygen, nutrients and plankton, but also show the potential impact of reducing CO2 emissions

Fitoplancton in movimento

The characteristics of the sea change with depth, in terms of temperature, availability of nutrients, and also the intensity and color of the water. This results in different niches being more or less suitable for different phytoplankton species. In a recent study, a group of OGS researchers

Acquisizione dati morfobatimetrici con la rompighiaccio Laura Bassi

The OGS is among the organizations that participated in the compilation of the new version of the International Bathymetric Chart of the Southern Ocean (IBCSO), a digital database containing information on the depth of the Southern Ocean. The missions on the research vessel OGS Explora in 2003, 2006

Infoday ECCSELLENT aprile 2025

It brought together the project partners to take stock of the activities related to Carbon Capture, Utilisation, Transport and Storage (CCUS).

Granchio blu
Blue Crab Lifecycle Understanding and Ecosystem Management in Europe
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Research

Interreg VI-A Italy-Slovenia

mefisto quasimeme workshop

the first three MEFISTO sampling campaigns were presented during the workshop focused on carbonate system analyses and measurements

iodc III gruppo

The Center presented activities and synergies with the international community and officially received IODE accreditation, certifying its quality