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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.
Scientists suggest living great apes are smarter than our pre-human ancestor Australopithecus, a group that included the famous ‘Lucy’.
Growing evidence links natural green space exposure with a range of health benefits, including for mental health.
The availability of high-quality plant genome sequences and advances in functional genomics is revolutionising our ability to understand plant evolution.
An internationally recognised food scientist and leader of research organisations in Australia and the United States has been appointed the new Head of the University of Adelaide’s School of Agriculture, Food and Wine.
Research shows that climate is an important indicator of what colour and pattern bird eggs will be.
Fiona Whelan has been appointed as the newest Ramsay Fellow in Applied Science.
Sunscreen from mushroom waste, healthy skincare products from apples and berries, and high-tech materials from Brussels sprout stalks?
A new partnership between the State Government and the University of Adelaide to deliver an AgTech PhD scholarship is open for applications.
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How do we feed the world’s growing population? How do we save our wildlife from extinction? Got an idea that will build a brighter, greener world?
Australian high school students are invited to submit a short video about one of Australia’s big science challenges.