News: School of Agriculture Food and Wine
How does a crucial viticultural practice that occurs throughout the growing season, affect wine quality? Wine researcher Natalia Caliani wants to know.
New Australian Research Council funding paves the way for further discoveries.
The recent Faculty of Sciences’ awards showcase celebrated research, teaching, leadership, professional staff and student success.
University of Adelaide scientists have developed a new simple, inexpensive and fast method to detect and measure very low concentrations of agricultural lime in soils, which is generally a time consuming and difficult exercise.
Is urban agriculture just a nice idea, or a plausible reality? Cosmos Magazine chats to Isobel Hume, Dr Matthias Salomon and Professor Tim Cavagnaro.
Five outstanding University of Adelaide graduates have been recognised for their significant contributions to their professions and communities with Distinguished Alumni Awards.
The University of Adelaide’s School of Agriculture, Food and Wine is partnering with Australian Grain Technologies Pty Ltd (AGT) on a new academy to take Australia’s plant breeding into the future.
A new international food flavour facility will launch at Waite campus to improve the taste of sustainable, healthy, plant-based food and ingredients.
Emerging scientists showcase their research at Ingenuity, University of Adelaide’s annual interactive expo of STEM projects.