News: Waite Research Institute

Scientists in the news this week: September 2020

Archie Saunders, Fred Pickett, Jasmin Packer, and Geraldine Turner are determined to save the "precious" Whibley wattle from extinction

Here are the stories of University of Adelaide scientists and science graduates in the news this week.

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Research shows potential of gene editing in barley

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

Plant scientists show potential to rapidly improve barley grain quality through CRISPR genetic tool.

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Food scientist is advisor on plant-based meat

Professor Martin Cole

Internationally recognised food scientist joins Australian plant-based meat startup v2food as its new chief scientific advisor.

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Uncovering the science of Indigenous fermentation

Collecting sap from Tasmanian Cider gums

Wine scientists discover the complex microbial communities associated with the natural fermentation of sap from the iconic Tasmanian cider gum

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New building block in plant wall construction

Barley image by Goran Horvat from Pixabay

University of Adelaide researchers uncover new biochemical mechanism fundamental to plant life.

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Scientists in the news this week: July 31, 2020

Chaber COVID-19 sniffer dog interview

Here are the stories of University of Adelaide scientists and science graduates in the news this week.

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Scientists in the news this week: July 24, 2020

Charcoal, ash and red soil left after a bushfire. Image by Rob Fitzpatrick

Here are the stories of University of Adelaide scientists and science graduates in the news this week.

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Participants wanted for Cabernet Sauvignon wine tasting

Waite campus winery

Regular wine consumers wanted for sensory trials to help research into berry heterogeneity.

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New research to help wineries manage smoke taint

Viticulture and Oenology students in Waite campus winery

A new industry-research project will develop new methodologies and strategies for the Australian wine industry to manage taint from grapes exposed to bushfire smoke.

[Read more about New research to help wineries manage smoke taint]

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