The University of Adelaide is at the forefront of cutting-edge science solutions to some of the world’s major food and horticultural challenges.
Our researchers seek to improve human nutrition and global food security through functional food development, exploring new viable sources of food and minimising and repurposing food waste.
Our research delivers outcomes of direct significance to both the Australian and global agriculture, food and wine industries.
Podcast: Meet Millie Shinkfield, her food and nutrition science studies gave her the appetite to pursue a career with one of Adelaide's largest food producers.
New and emerging foods
Edible insects anyone?
Our scientists are pioneering new research into functional food development, such as using hemp, native plants and edible insects as viable food sources.
We also undertake sensory science and consumer research with new and emerging foods to determine how new food sources are perceived by the public and if new products are suitable and viable for the market.
Researcher Focus areas Prof Rachel Burton Plantago (psyllium), chia, agave (tequila and bioethanol) and industrial and medicinal hemp (cannabis) Dr John Carragher Development of functional foods Dr Kate Delaporte Native plants for food and medicine Dr Graham Lyons Development of functional foods Prof Kerry Wilkinson Edible insects, sensory science
Nutrition, health and food security
Sustainable food sources and improved health outcomes
Food security is closely tied to health outcomes and our research aims to improve human nutrition and discover more sustainable food sources.
To increase health outcomes, improve our quality of life and reduce whole-of-like healthcare costs, our researchers explore maternal nutrition, developmental origins of disease, cancer and epigenetics through molecular genetics. We collaborate with health and medical scientists on clinical intervention trials that provide evidence for public health recommendations.
Our scientists investigate the nutritional quality and sustainability of plant-based proteins and ‘superfoods’; as well as how fungi and bacteria interact with plants and the subsequent effect on food security and human health.
Researcher Focus areas Dr Tina Bianco-Miotto Epigenetics Prof Rachel Burton Grains for health, dietary fibre Dr John Carragher Grains for health, functional foods and industry relations Dr Bryan Coad Food safety, Glycoscience Dr Graham Lyons Agronomic biofortification A/Prof Beverley Muhlhausler Obesity and metabolic health Dr Shao Jia (Jo) Zhou Legumes as a sustainable protein source; Nutrition in pregnancy and early life, food innovation and regulation, public health nutrition
Research centres and groups
Research, knowledge and training in grain biology, variety development, innovative processing, health and nutritional sciences, behavioural economics, which translate into desirable products that will be taken up by consumers
We collaborate with researchers from the School of Animal and Veterinary Sciences to deliver excellence in ruminant science to ensure the sustainability of the red meat industry
Improving the competitiveness, productivity and sustainability of the Australian food industry
Professor Rachel Burton has always loved plants, but it took her a while to be immersed in them properly.
New research to develop more accurate and consumer friendly descriptions for one of the most sustainable and high protein food sources on the planet, edible insects.
Is urban agriculture just a nice idea, or a plausible reality? Cosmos Magazine chats to Isobel Hume, Dr Matthias Salomon and Professor Tim Cavagnaro.
The University of Adelaide’s School of Agriculture, Food and Wine is partnering with Australian Grain Technologies Pty Ltd (AGT) on a new academy to take Australia’s plant breeding into the future.
But what are the challenges of growing plants in space? And how could we develop crops to support long-term space habitation?
A new international food flavour facility will launch at Waite campus to improve the taste of sustainable, healthy, plant-based food and ingredients.