2017 marks 50 years since Colin Rivers, Technical Officer with the Fertiliser Technology Research Centre (FTRC), started here at the Waite. His passion for his work is amazing. Over the years, Colin has enjoyed helping hundreds of postgraduate students with their studies, has a dogged determination to solve problems and in recent years has produced […]
The University of Adelaide and The Orana Foundation, founded by chef Jock Zonfrillo, have announced a major new research partnership to support the development of an Australian native food industry. Waite research will play a key role in partnership projects centred on food flavours and plant production assessments.
The Waite’s Professor Rachel Burton is among 30 female scientists and technologists named the first Superstars of STEM
Congratulations to Dr Vanessa Melino and Dr Sunita Ramesh from the School of Agriculture, Food and Wine here at Waite, who are among ten recipients of the 2017 University of Adelaide Women’s Research Excellence Awards.
Research by the School of Ag, Food and Wine has shown that consumers are much more influenced by wine label descriptions than previously thought.
The Australian Government has today announced $4,459,672 over five years in continued funding for the Training Centre for Innovative Wine Production here at Waite, under the Australian Research Council (ARC) Industrial Transformation Research program.
Growing concerns over food security mean we may need to consider alternative sources of protein in the future. Could edible insects be the solution? Join in our consumer tasting at Adelaide Central Market, June 8 & 9
On Friday 12 May, the Waite Research Institute hosted Peter Waite Day in the Urrbrae House gardens
Chinese winemaker Zhang Jing recently spent a month at the Waite as the 2017 Visiting Winemaker, lending her experience and insight to the School’s viticulture and oenology students
The University of Adelaide’s new wine label was launched at the Waite Winery last Friday by The Hon. David Ridgway, Shadow Minister for Agriculture, Food and Fisheries and University Vice Chancellor Professor Warren Bebbington.