Category: Food and Wine
Getting some extra omega-3 fatty acids in your diet will soon be easier with enriched eggs developed through a collaboration between the University of Adelaide and South Australian egg producer Solar Eggs.
Four major global and national challenges – clean energy, food wastage, competition for arable land, and energy security – are being addressed by a new solar-driven liquid-fuel production method set to power aircraft and agricultural vehicles.
Building on a foundation of respectful partnership, the University of Adelaide is working closely with Indigenous Australian communities to create opportunity, enhance wellbeing and deepen understanding of a remarkable cultural history.
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.
Gluten-free bread products are often considered inferior in texture and taste compared to regular bread, but that is set to change with Riviera Bakery partnering with the University of Adelaide
Food production and processing is going through its biggest transformation since the industrial revolution.
Remarkable Adelaide research is developing innovative image-analysis technology to dramatically accelerate identification of robust crop varieties capable of producing higher yields in harsh, climate-change-affected conditions.
Research at Adelaide is revealing critical consumer and alternative-production insights to guide Australian winemakers in the search for increased sales and new markets.
A research team from the Centre for Global Food & Resources is leading a major international collaborative project to help West Javan and North Sumatran dairy farmers significantly increase the quantity and quality of the milk they produce—and achieve sustainable growth.
We are embracing external collaboration to ensure our food-related investigations meet real world needs and deliver a smooth, lab-to-plate transition of benefits.
Adelaide researchers are working to arrest a worrying global decline in populations of the insects we rely on to pollinate many of our food crops – and sustain industries worth billions.
One of Australian native food’s best-kept, and most nutritious, secrets is now an important step closer to large-scale commercial viability, thanks to research undertaken at the University of Adelaide.
Research shows efforts to educate Australian women on their nutritional needs during and after pregnancy—and provide clear instructions regarding the correct and safe use of infant formula—are falling dangerously short.
State-of-the-art DNA tracking methods developed at the University of Adelaide are set to help fibre, food and plant oil producers and processors verify their products’ source of origin—and support authorities fighting fraud.
With countless factors – including many ethical – influencing modern-day Australians’ food choices, ongoing research into how and why we reach our decisions is providing invaluable intelligence for local food producers and policymakers.
Influencing far more than just our energy levels and waistlines, complex carbohydrates are one of the most important building blocks of existence—and we are a global leader in their investigation.
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.
My Wine World is a free smart device application for lovers of wine—from novice consumers to wine aficionados or industry professionals.
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
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
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.