Worldwide, machines are undertaking complex tasks, “learning” from the outcomes and improving their performance accordingly. The possibilities are revolutionary; and many are being realised at the University of Adelaide.
Through new-species discovery, expansive organism-abundance studies and advanced modelling, University of Adelaide researchers are expanding global biodiversity awareness and informing environmental decision-making.
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.
From fighting antibiotic resistance to boosting immunisation’s impact and demystifying neurodevelopmental disability, University of Adelaide scientists are working to give people all over the world a better quality of life.
This much we know: biodiverse urban green spaces are good for us.
The University of Adelaide is taking measurement and sensing to unprecedented levels of sensitivity, enabling step-change advances in defence, health, astronomy, food and wine.
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
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.
Groundbreaking analysis of preserved Neandertal oral bacteria has provided the world’s first genetic evidence of their lifestyles.
DNA in hair samples collected from Aboriginal people is reconstructing a remarkable 50,000 year history and revealing the deep origins of Aboriginal cultural attachment to place
Identification of superbug bacteria paves the way for new therapies and improved water purification in developing countries.
Agave, the plant best known for producing tequila, shows promise as a source of biofuel and other biochemical products.
The discovery of gravitational waves could allow some of the universe’s greatest secrets to be answered
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.