agrifood and wine

News: agrifood and wine

Shining a light on the issue of wine fraud

Ruchira Ranaweera in lab with Associate Professor David Jeffery

Posted on Nov 5 2020 by Robyn Mills

��˴�Ƭ 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.

Potential new tool for frost screening in crops

Posted on Oct 2 2020 by Robyn Mills

Agricultural scientists and engineers at the ��˴�Ƭ have identified a potential new tool for screening cereal crops for frost damage.

Food scientist is advisor on plant-based meat

Posted on Sep 16 2020 by Robyn Mills

The ��˴�Ƭ’s internationally recognised food scientist, Professor Martin Cole, has joined Australian plant-based meat startup v2food as its new Chief Scientific Advisor.

Helping future-proof the wine sector

Posted on Sep 14 2020 by Robyn Mills

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

Posted on Mar 2 2020 by Robyn Mills

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).

Advanced fertiliser research with new Mosaic contract

Ashleigh Panagaris and Professor Mike McLaughlin in the Fertiliser Technology Research Centre

Posted on Feb 27 2020 by Robyn Mills

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 ��˴�Ƭ and US-based fertiliser producer The Mosaic Company

CT scanning wheat grains for stress tolerance

Posted on Feb 26 2020 by Robyn Mills

Scientists have developed a computed tomography (CT) scanning method for screening large samples of wheat for drought and heat tolerance.

Food scientist is new head of agriculture, food and wine

Posted on Oct 30 2019 by David Ellis

An internationally recognised food scientist has been appointed the new Head of the ��˴�Ƭ’s School of Agriculture, Food and Wine.

Making high-value products from agricultural waste

Posted on Oct 22 2019 by Robyn Mills

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 ��˴�Ƭ.