Agriculture Food & Wine
The University of Adelaide is the site of the southern hemisphere’s largest concentration of expertise in sustainable agriculture, cereal breeding, plant and animal biology and dryland farming.
It is committed to the challenge of growing food for 9 billion people by 2050, and ensuring profitable and productive agriculture can face the threats of climate change, increased costs of energy, limited natural resources, urbanisation and environmental degradation.
Faculties, institutes and research units
- Faculty of Sciences
- Institute for Photonics & Advanced Sensing (IPAS)
- Waite Research Institute (WRI)
- Roseworthy Campus
- School of Agriculture, Food and Wine
- Adelaide Glycomics
- Fertiliser Technology Research Centre
- ARC TC Innovative Wine Production
- ARC Centre of Excellence in Plant Energy Biology
- ARC Research Hub for Wheat in a Hot and Dry Climate
- Australian Plant Phenomics Facility & The Plant Accelerator®
- Graduate Research Opportunities
Agave, the plant best known for producing tequila, shows promise as a source of biofuel and other biochemical products.
The University of Adelaide has joined the fight against ‘superbugs’ in Australian pets and livestock as well as humans.
Food production and processing is going through its biggest transformation since the industrial revolution.
Remarkable Adelaide research is developing innovative image-analysis technology to dramatically accelerate identification of robust crop ...
Primary contact: Andrew Lowe
Director, Food Innovation
Phone: (08) 8313 1149
Primary contact: Val Morris
Business Partnerships Manager
Phone: (08) 8313 3926
Secondary contact: Stephen Hardy
Business Partnership Specialist
Phone: (08) 8313 4461