Agriculture, Food & Wine
Our agricultural, food and wine producers face a complex task: satisfying and sustaining a growing population, in an increasingly harsh natural environment and fiercely competitive global marketplace. Our research is revealing better ways.
We’re home to the southern hemisphere’s largest cluster of agricultural research expertise. We’re committed to helping the world feed 9 billion people by 2050. And we’re finding effective new ways for producers to cope with climate change, rising energy costs, environmental degradation and more.
Gene editing in the beef industry could provide significant new strategies for producing far superior livestock. It could be used to produce cattle that are heathier, more environmentally resilient and allow for higher levels of animal welfare by eliminating the need for painful common procedures.Read more about What people’s beef is with gene editing?
Our researchers are supporting South Australia’s primary producers by turning their waste into high-value products, potentially worth over $100m per annum.Read more about Farmer to pharma? Creating new products from agricultural waste
It appears that how you use water is more important than how much you use when trying to protect vines from the impact of heatwaves.Read more about A little water can go a long way when battling heatwaves
Our researchers have found yeasts that naturally occur on wine grapes may improve wines produced in warmer climates.Read more about Wild yeasts may hold key to better wines from warmer climates
Professor Matthew Gilliham is the lead academic coordinator for the Agrifood and Wine Industry Engagement Priority. As leader of this Industry Engagement Priority area for the University, Professor Gilliham’s role is to stimulate and support new research initiatives across the spectrum of agricultural research, from policy and economics to animal, soil and crop sciences.