Thought for food
Food and wine is big business in South Australia. We account for 80% of Australia’s premium wine exports and over half our state’s exports are agricultural products. Couple this with exceptional quality and it’s no surprise our produce is world-renowned.
Competition, however, remains fierce. So researchers at the University of Adelaide are continually working to sharpen local producers’ edge. Hundreds of world-class Adelaide scientists collaborate with SA industry to help make our goods tastier, healthier and more cost-effective.
In this presentation you’ll hear how we’re:
- helping farmers accurately measure produce quality in real time, using next-generation lasers;
- establishing benchmark data for best-practice bush-foods farming; and
- helping winemakers incorporate culturally appealing additives without sacrificing taste.
We hope you can join us
Professor Andy Lowe is the inaugural Director of Food Innovation at the University of Adelaide. He has also formerly served as Director of the South Australian Museum, and Head of Science within the South Australian Department of Environment, Water and Natural Resources.
Dr Kate Delaporte is Curator of the Waite Arboretum and Waite Conservation Reserve at the University of Adelaide’s Waite campus. She has co-supervised significant research benchmarking data for best-practice production of muntries, a promising native berry, and in 2015 engaged in PIRSA-supported research into the potential of Manuka honey in SA.
Professor Mark Hutchinson is Director of the ARC Centre of Excellence for Nanoscale BioPhotonics at the University of Adelaide, and a professor within the Adelaide Medical School. He has previously established the University’s Neuroimmunopharmacology research laboratory, and worked in the world-leading Center for Neuroscience at the University of Colorado (USA).
Dr Trent Johnson is a Post-Doctoral Fellow within the University’s Bastian wine and food sensory and consumer research group located at the Waite Campus. Part of the group’s research focuses on the complex interactions between consumers, context and wine to better understand the drivers of wine purchasing, perception and consumption behaviour.