News: Food Science
University of Adelaide agri-food and wine scientists and chemical engineers have paired up with the goal to improve the quality of beer and wine.
Up to 100,000 tonnes of potatoes could be saved from the bin each year, thanks to a new $1 million research and development partnership with some of Australia's largest potato producers.
The honeybee industry sustained considerable losses in the recent fires, but native species of bees, beetles, flies and birds are just as important for crops.
Upcoming almond harvest to provide the best commercial indication yet of the success of University-developed self-fertile varieties.
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?
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.
Researchers to collaborate with industry to explore the effect of netting on beehive health, set and quality of apples.
South Australia’s multi-billion-dollar food industries will benefit from new scientific leadership in the state.
A new industry partner at Waite campus is set to boost research and innovation in South Australia’s horticulture and agri-food sectors.