News: School of Agriculture Food and Wine
Seeking eco-warriors to create award-winning videos
High school students have the opportunity to be named the University of Adelaide Young Scientist of the Year and win themselves cash prizes by making a short video about an environmental problem or solution.
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Durum breeding program to grow with Australian Grain Technologies
Durum Breeding Australia has announced that Australian Grain Technologies Pty Ltd has been awarded the licence to take the durum breeding program forward.
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MOU to support sustainable growth of the Barossa wine industry
A landmark Memorandum of Understanding between the University of Adelaide and Barossa Grape & Wine Association has been signed today at The Barossa Cellar.
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Scientists named as environmental influencers
University of Adelaide scientists have been named among South Australia’s most influential people in the environment sector.
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Fighting frost: Minimising the impact on Aussie crops
Researchers have analysed the performance of varieties and advanced breeding lines of wheat and barley in response to frost in different environments.
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Future Fellowships to boost agriculture and earth sciences research
$2.5m to advance research on enhancing crop salt tolerance; gene regulation in wheat; and the interplay between tectonics, climate and resources.
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New ARC grants to bring benefits to meat, hemp and mining industries
Almost $2 million in new funding is set to advance research into red meat, hemp and mining.
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How is drought affecting cereal plants such as wheat and barley?
Scientists have summarised seven years of research published in more than 20 international journals, on the effect of drought on cereal plants.
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Scientists find opposite rice proteins work together to promote plant fertility
Researchers have discovered new information on how hybrid rice plants maintain male fertility under different day lengths.
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Scientists find greener way to extract health-promoting molecules from food waste
Scientists show greener process for extracting health-promoting molecules from food waste to use in skincare and pharmaceutical products.
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