News: School of Agriculture Food and Wine
$5m digital technologies project to support on-farm decision making for winegrape production.
Whether you have an offer already, or will receive one in the near future; re-live or catch up on the Future Scientist information evening we held on campus.
Researchers, graduate students and sciences' staff were recognised for their achievements in 2019 at the recent Faculty of Sciences end of year awards function.
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 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.
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.
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.