News: food

There’s something fishy about flake sold in South Australia

Takeaway fish and chips with a lemon.

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.

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Partnership strengthens ties between Nottingham and Adelaide

Professor Shearer West and Professor Peter Høj.

The University of Nottingham and the University of Adelaide have formally launched the Adelaide-Nottingham Alliance.

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Discovery projects’ wide-reaching impact

Students walk around the Barr Smith Library, with a blue sky above.

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.

[Read more about Discovery projects’ wide-reaching impact]

Research centre to grow space food expertise

Artists impression Plants for Space

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.

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Higher wheat yields and protein content on the horizon

Wheat grows in a field.

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.

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What will astronauts eat on Mars?

The window of a space shuttle shows the view of a planet.

Forget rocket science: figuring out how crews of space explorers will access fresh healthy food is the real challenge.

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New research puts bugs to the taste test

Edible crickets

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.

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Consumers hungry for information on new ways of producing food

Bulls

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.

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Further action on cadmium needed for global food safety

tractor

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.

[Read more about Further action on cadmium needed for global food safety]

Burnside bins to lead in understanding food waste

wheelie bins

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.

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