$2.5m ABS donation to create Ocean Innovation Lab at Texas A&M University

Class society ABS has made a $2.5 million donation to Texas A&M University (TAMU) in the US, to endow the Ocean Engineering Department Chair at the university and fund a new ABS Laboratory for Ocean Innovation.

Dr Sharath Girimaji will hold the new ABS Ocean Engineering Department Chair and will oversee eight initial research streams in the 111 sqm ABS Laboratory for Ocean Innovation as part of a multi-year plan.

“As a specialised ocean engineering department, it is our privilege to partner with a global leader like ABS,” said Dr Girimaji.

“The team of TAMU faculty and ABS subject matter experts will serve as the intellectual leaders in the important fields of maritime and offshore safety, clean energy transition and blue economy. The generous ABS endowment will impact the lives and careers of many students who will receive a world-class education and participate in cutting-edge research. I look forward to a long and fruitful partnership with ABS.”

The Laboratory for Ocean Innovation will include a conferencing area with communication equipment for presentations, lectures and training, research collaboration and project work areas, computing space and offices for TAMU and ABS staff.

Over the last year, ABS and TAMU have collaborated to develop a partnership which also includes increased scholarship funding, with ABS representatives being appointed to five advisory roles with the University, as well as a study into carbon capture and the global supply chain to be carried out between ABS and Texas A&M University at Qatar. 

“The marine and offshore industries face profound, disruptive change brought about by the forces of decarbonisation and digitalisation. We will need new skills, new technologies, new strategies and, crucially, new thinking if we are to begin to meet the challenges ahead,” said Christopher Wiernicki, ABS Chairman, President and CEO.

“Together, ABS and Texas A&M – both world leaders in their respective fields – are creating a unique and powerful new capability designed to make a significant contribution to a more sustainable industry.”

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Rob O'Dwyer

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