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.
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.
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.
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.
Australia’s national parks are under serious threat of overgrazing and native kangaroos are major contributors to the problem.
Start-up companies in agricultural technology, food and wine are being given a guiding hand with a new business incubator launched at the University of Adelaide’s Waite campus.
Researchers have trialled a non-invasive model for detecting smoke contamination in grapevines.
The depth and diversity of research student projects in the Faculty of Sciences was once again on display at this week's final of the Three Minute Thesis (3MT) Competition.
Collaborative research will expand to embrace expertise in areas such as engineering, mathematics, computer science, big data, and machine learning, for the application of new technologies.