It’s no secret: in humanity’s give-and-take planetary contract, we’re not keeping our end of the bargain. With big changes required throughout society, the University of Adelaide is looking well below the surface.
Discarded potato peelings and pulp created by potato product manufacturers could soon be turned into a Premium South Australian Vodka.
A premium apple sprit made from leftover cider pulp is the goal of this collaboration between the Hills Cider Company and the University of Adelaide.
Agave, the plant best known for producing tequila, shows promise as a source of biofuel and other biochemical products.
The University of Adelaide has joined the fight against ‘superbugs’ in Australian pets and livestock as well as humans.
Growing concerns over food security mean we may need to consider alternative sources of protein in the future. Could edible insects be the solution?
Helping our wine industry modulate flavour and alcohol levels in the face of climate and market change
Simon’s research focuses on identifying genetic mutations that cause insecticide resistance.
Partnering with Shanghai Jiao Tong University to enhance the agriculture and health of Australia and China
Not all almonds are the same, in fact our research has shown that some taste better than others and can be grown easier and with less risk of disease
Acid sulfate soils have the potential to cause damage to our wildlife and waterways. PhD student, Chaolei, is looking at ways to remediate these soils, through the addition of organic matter.
The barley varieties developed by the University’s Barley Breeding Program account for approximately half of Australia’s barley production. Associate Professor Jason Eglinton leads the Program.