Food & wine in a changing climate: Waite in the Spotlight
The food and wine sectors are vital to the South Australian economy and the challenges posed by a changing climate mean science in support of agricultural productivity has never been more necessary.
At this event you will hear from Waite scientists in a panel discussion about the impacts of a changing climate on the food we eat and wine we drink, and how their research is helping to ensure these industries can adapt.
The Waite Research Precinct has world-renowned capability in agricultural, wine, grains, soil and plant breeding science. Waite research covers the whole paddock-to-plate value chain – from the soil our crops grow in, to breeding new heat and drought tolerant plant varieties, better farming and management systems, new production technologies and consumer behavior and preferences.
Waite in the Spotlight 2019 is brought to you by the Waite Research Institute and National Science Week.
- Event MC - Belinda Cay, AgCommunicators
- Dr Peter Hayman, SARDI
Peter works with industry stakeholders in dryland and irrigated industries to identify key climate risks and then form appropriate research and development partnerships to address the issue.
- Professor Kerry Wilkinson, School of Agriculture, Food and Wine
Kerry is interested in the flavour chemistry of grapes and wine, and the chemical and sensory analysis of foods and beverages, and their appeal to consumers.
- Dr Paul Petrie, SARDI
Paul’s research focuses on vineyard management and adaptation to climate change.
- Professor Rachel Burton, School of Agriculture, Food and Wine
Rachel is a plant scientist and molecular biologist interested in new & novel crops, as well as plant breeding for changing climates.
- Dr Douglas Bardsley, School of Social Sciences
Doug has been researching climate change risk to food production systems for over twenty years.