It is a popular takeaway choice at fish and chip shops, but new research has revealed threatened species of shark are being sold as flake at some outlets across South Australia.
The University of Nottingham and the University of Adelaide have formally launched the Adelaide-Nottingham Alliance.
Fourteen grants totalling $7,269,318 have been awarded to University of Adelaide researchers from the Federal Government to continue their work in a range of important areas including health, wine and food production, pollution and nuclear physics.
A new research centre, led by the University of Adelaide, will focus international expertise on finding ways to provide the next generation of space explorers with nutritious foods, and the on-demand supply of materials and medicines.
A team of international researchers has discovered a way to produce higher quality wheat. The scientists from the University of Adelaide and the UK’s John Innes Centre have identified a genetic driver that improves yield traits in wheat, which unexpectedly can also lead to increasing protein content by up to 25 per cent.
Forget rocket science: figuring out how crews of space explorers will access fresh healthy food is the real challenge.
Researchers at the University of Adelaide are embarking on a new study to develop more accurate and consumer friendly descriptions for one of the most sustainable and high protein food sources on the planet, edible insects.
Consumers want to learn more about new ways of producing food, even if the technologies used to produce those foods are broadly acceptable to the public.
An international group of leading fertiliser and soils experts have published a major review of the status of the toxic heavy metal cadmium in agricultural systems around the world.
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.