News: Waite Research Institute

New wheat and barley genomes will help feed the world

Ken Chalmers wheat

Scientists have unlocked new genetic variation in wheat and barley – a major boost for the global effort in breeding higher-yielding varieties. 

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$7m boost for sciences research

Researcher photo Linda Armbrecht

ARC Discovery projects showcase the dynamic breadth of sciences research at the University of Adelaide.

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Scientists dig up soil secrets of Adelaide's community gardens

Fern Ave Community Garden, Fullarton

Researchers have surveyed the soil health of community gardens across Adelaide to assess their suitability for urban agriculture.

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Fighting wine fraud with fluorescence fingerprinting

Wine fraud news story Ruchira Ranaweera, David Jeffery

Researchers are developing a fast and simple method of authenticating wine – a potential solution against the estimated billions of dollars’ worth of wine fraud globally.

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Potential new tool for frost screening in crops

Barley frost trials - Loxton

Agricultural scientists and engineers identify potential new tool for screening cereal crops for frost damage.

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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.

[Read more about Scientists in the news this week: September 2020]

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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