University of Nottingham visit: PhDs Cement International Collaboration

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Professor Jacqueline Lo with Professor Shearer West, Vice-Chancellor, University of Nottingham, and other members of the University of Adelaide and University of Nottingham delegations.

Pro Vice-Chancellor (International) Professor Jacqueline Lo hosted Vice-Chancellor Professor Shearer West; Alex Favier, Director of Global and Political Affairs; and Ian Fisk, Director of Research for the School of Biosciences from the University of Nottingham on Tuesday 3 March, including visits to both North Terrace and Waite campuses.

A long-standing partner, the University of Nottingham is also recognised as one of the most research-intensive universities in its country: the University of Adelaide is a member of the Group of Eight (Go8) and the University of Nottingham is a founding member of the prestigious Russell Group. The two universities have worked closely together since the 1950s on many of the world's most pressing challenges such as food security, climate change and health and medicine.

With complementary research profiles, both universities boast internationally recognised capabilities in agricultural, environmental, plant, animal, food and nutrition sciences, with the University of Adelaide’s Waite Campus  being a major collaborating partner of the University of Nottingham's School of Biosciences .

Six new PhDs in the area of sustainable agri-food systems for global nutrition were announced by the University of Adelaide which further strengthen the long-term collaboration with the University of Nottingham, UK. Under the program researchers wishing to pursue their passion in the area of sustainable agri-food systems for global nutrition will start their work at the University of Adelaide before heading to the University of Nottingham’s campuses in the UK, Malaysia or China.

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Delegates from the University of Nottingham with University of Adelaide international staff.

Participants in the new PhD program will undertake research in the areas of future foods and food production systems; food science and nutrition; food process engineering, agtech and biotransformation; livestock productivity, health and welfare; novel food platforms such as space agriculture and astrofood; novel protein sources and global markets, future consumers and food systems and food policy.

“This program offers students a fantastic opportunity to fast-track their international career,” said Professor West.

“By joining the program, they will gain an international outlook and build a diverse network of contacts which is essential in today’s globalised job market.”

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