News: agrifood and wine
University of Adelaide researchers are about to dive deep into green, red and yellow household bins in the City of Burnside to understand food waste behaviour through micro-auditing the contents and tracking seasonal variations.
An international research collaboration, including scientists from the University of Adelaide’s Waite Research Institute, has unlocked new genetic variation in wheat and barley – a major boost for the global effort in breeding higher-yielding wheat and barley varieties.
The University of Adelaide is bringing together experts from around the world in a two-day virtual conference to discuss the science that creates and defines regionality in wine.
University of Adelaide wine researchers are developing a fast and simple method of authenticating wine – a potential solution against the estimated billions of dollars’ worth of wine fraud globally, but also offering a possible means of building regional branding.
Agricultural scientists and engineers at the University of Adelaide have identified a potential new tool for screening cereal crops for frost damage.
The University of Adelaide’s internationally recognised food scientist, Professor Martin Cole, has joined Australian plant-based meat startup v2food as its new Chief Scientific Advisor.
Winegrape growers around the world will be better able to navigate future global markets and the impacts of climate change with a new book available free online.
Four of the largest potato producers in Australia want to convert 100% of their potato waste into commercial benefit through their partnership with the Fight Food Waste Cooperative Research Centre (CRC).
Enhanced spreading, improved efficiency and reduced environmental impact will be the focus of continuing fertiliser research under a new five-year partnership agreement between the University of Adelaide and US-based fertiliser producer The Mosaic Company
Scientists have developed a computed tomography (CT) scanning method for screening large samples of wheat for drought and heat tolerance.