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Part of a disCERNing crowd
Astrophysicist Martin White discusses life with and around the Large Hadron Collider.
Awards: Sciences' researchers, students and staff shine in 2019
Researchers, graduate students and sciences' staff were recognised for their achievements in 2019 at the recent Faculty of Sciences end of year awards function.
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$45 million injection into SA health and biotech industry
The Adelaide China Biotech Investment Fund has today been launched – a new $45 million investment fund that will accelerate the development and commercialisation of health and bio-technologies from South Australia for the global market.
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Insects are under threat - here's six ways to help them
Are you planning a big garden clean-up this summer, or stocking up on fly spray to keep bugs at bay? Before you do, it’s worth considering the damage you might cause to the insects we share the planet with.
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Chemistry, physics and earth science research given $4 million boost
School of Physical Sciences' researchers have received $4 million in funding from the Federal Government in the latest round of ARC Discovery Grants.
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Healthy coastal habitats combat climate change
Coastal Carbon Opportunities project scientists research the potential for coastal systems to help mitigate climate change in South Australia.
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Participants wanted for Cabernet Sauvignon wine tasting
Scientists are investigating the sensory attributes driving the typicity of Coonawarra Cabernet Sauvignon wines - and they need your help!
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Sciences home to some of the world’s most influential researchers
Our scientists named among the world's most highly cited researchers for 2019.
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A collapsing star in a distant galaxy fired out some of the most energetic gamma rays ever seen
New research shows we still have much to learn about gamma-ray bursts; but gives us confidence that our methods to detect them are improving.
Scientists discover enzyme structure: potential to manipulate wine acidity
Scientists have uncovered the structure of a grape enzyme that could lead to the manipulation of wine acidity without the costly addition of tartaric acid.
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