The University of Adelaide is working closely with key food industry groups to bridge the gap between new innovation developed by our experts and the take up of new practices by food producers.
We are embracing external collaboration to ensure its food-related investigations meet real world needs and deliver a smooth, lab-to-plate transition of benefits.
Innovation, entrepreneurship and creative thinking is supported through ThincLab – The University of Adelaide’s innovation hub, aimed at giving locally based start-up companies the best opportunities to succeed and grow. ThincLab is a venue that co-locates entrepreneurs with business development experts and coaches to energise the establishment of startups and new companies in the region.
ThincLab has three locations in Adelaide, including Waite where it supports the latest innovations and start-ups in the agritech, food innovation and wine sectors. With a global network, including sister sites in Châlons, France & Singapore, ThincLab can help connect Adelaide start-ups with European and Asian markets.
We want to encourage and promote an industry park concept, whereby businesses with a focus on agrifood in the region could co-locate, ideally at Waite or Roseworthy. The advantage of having industry colocated with universities is that it creates an energy and focus around innovation and technology, gives companies access to highly trained students and retains jobs and people in the region.
In addition to working closely with key food industry groups and government, the University invests considerable time and resources in focused research partnerships with more than 30 major companies and not-for-profit organisations. These range from international giants, such as Pfizer, Nestle and Unilever, to national leaders, including Woolworths, Elders, Coles and Westpac, and local icons, like Haighs, Coopers Brewery and Thomas Foods.
- Mondelez International
- Duxton Asset Management
- Piper Alderman
- Australian Southern Bluefin Tuna Industry Association
- Ashton Valley Fresh
- Beston Global Food Company
- Fleurieu Milk Company
- SunPork Fresh Foods
- Sundrop Farms
- San Remo
- Thomas Foods
- Feast! Fine Foods
- Spring Gully
- Coopers Brewery
- Allied Mills
Some examples of the types of projects we do with industry partners:
Spring Gully is a proactive South Australian based food manufacturer interested in developing naturally occurring food dyes from edible plants. In collaboration with Spring Gully, the Australian Bioactive Compounds Centre gained Innovations Connections funding to develop new stable food colourings from native plant species. The compounds extracted have several health benefits, including antioxidant and anticancer activity, and are stable in the food manufacturing process.
This work is leading to a new line of native ingredient products produced by Spring Gully to not only provide a safe, native plant alternative to artificial food colouring, but also to provide health benefits to the consumer.
The Davies Research Centre at the Roseworthy Campus partnered with Teys Australia, to develop innovative management practices to achieve year round supply of premium pasture-finished cattle in South Australia’s Limestone Coast region. Extending the period during which premium pasture finished cattle are available has enabled beef producers to maintain supply to high value markets.
The fodder beef production system that was developed with Teys Australia achieved outstanding results:
- cattle growth rates doubled;
- farmer profits quadrupled; and
- meat quality increased compared to conventional systems.
Durum Growers Association and San Remo
The durum wheat breeding industry contributes in excess of $100 million to South Australia’s economy. At the Waite Campus, through our Durum Wheat Breeding Program, we work closely with many significant industry stakeholders, including San Remo Macaroni Pty Ltd and the Southern Australia Durum Growers Association.
The industry’s growth and success has been underpinned by these excellent working relationships, and has led to the development of new durum wheat varieties for improved pasta, couscous and other food products for Australian and overseas markets.