News: agrifood and wine
Shining a light on the issue of wine fraud
University of ÐÂÀ˲ÊƱ wine 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, but also offering a possible means of building regional branding.
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Potential new tool for frost screening in crops
Agricultural scientists and engineers at the University of ÐÂÀ˲ÊƱ have identified a potential new tool for screening cereal crops for frost damage.
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Food scientist is advisor on plant-based meat
The University of ÐÂÀ˲ÊƱ’s internationally recognised food scientist, Professor Martin Cole, has joined Australian plant-based meat startup v2food as its new Chief Scientific Advisor.
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Helping future-proof the wine sector
Winegrape growers around the world will be better able to navigate future global markets and the impacts of climate change with a new book available free online.
Transforming potato waste into a new industry for Australia
Four of the largest potato producers in Australia want to convert 100% of their potato waste into commercial benefit through their partnership with the Fight Food Waste Cooperative Research Centre (CRC).
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Advanced fertiliser research with new Mosaic contract
Enhanced spreading, improved efficiency and reduced environmental impact will be the focus of continuing fertiliser research under a new five-year partnership agreement between the University of ÐÂÀ˲ÊƱ and US-based fertiliser producer The Mosaic Company
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CT scanning wheat grains for stress tolerance
Scientists have developed a computed tomography (CT) scanning method for screening large samples of wheat for drought and heat tolerance.
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Food scientist is new head of agriculture, food and wine
An internationally recognised food scientist has been appointed the new Head of the University of ÐÂÀ˲ÊƱ’s School of Agriculture, Food and Wine.
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Making high-value products from agricultural waste
Sunscreen from mushroom waste, healthy skincare products from apples and berries, and high-tech materials from Brussels sprout stalks – these are some high value products that could be first to market from a new $11 million research consortium led by the University of ÐÂÀ˲ÊƱ.
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