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Scientists are investigating the sensory attributes driving the typicity of Coonawarra Cabernet Sauvignon wines - and they need your help!
Our scientists named among the world's most highly cited researchers for 2019.
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 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.
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