News: Food Science News

Spaghetti and mud pies scoop 3-Minute Thesis final

Sciences 3 minute thesis finals 2019 winners

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.

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Do fruit tree nets impact the ability of bees to carry pollen?

Native Furrow Bee Pollinating apple - M Saunders

Researchers to collaborate with industry to explore the effect of netting on beehive health, set and quality of apples.

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New leadership for food sciences research

SARDI - Waite campus

South Australia’s multi-billion-dollar food industries will benefit from new scientific leadership in the state.

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Plant & Food Research boost at Waite campus

School of Agriculture Food and Wine

A new industry partner at Waite campus is set to boost research and innovation in South Australia’s horticulture and agri-food sectors.

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Plant scientists discover new complex carbohydrate in barley

Human epilepsy drugs alter signalling process in stressed plants

The first new complex carbohydrate of its kind to be discovered in barley in more than 30 years has potential applications in food, medicine and cosmetics.

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Waite campus to host food science and technology summer school

Bachelor of Food and Nutrition Science students baking

An opportunity for food science, nutrition and agriculture students to learn and connect with the Australian food industry.

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Scientists and industry unite to explore opportunities for agriculture waste

Increasing the value of agriculture waste and turning it into new products

Our scientists will lead a research and industry consortium which aims to increase the value of agriculture waste.

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Beer scientists look at bigger pitcher after barley discovery

School of Agriculture, Food and Wine researcher Associate Professor Matthew Tucker.

Brewers and scientists are frothing with excitement after the discovery of new information about the malting characteristics of barley grains.

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Wine scientists remove bitter flavours from Cabernet Sauvignon

Wine scientists are investigating the flavours of wines

Scientists at Australia’s largest wine research hub have used tiny magnetic particles to remove strange aromas and flavours from wine.

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