News: School of Agriculture Food and Wine
New director for SA Drought Hub
The South Australian Drought Resilience Adoption and Innovation Hub has announced the appointment of the University of Adelaide’s Dr Stephen Lee as its Director.
Do fungicides in the vineyard affect wine quality?
How does a crucial viticultural practice that occurs throughout the growing season, affect wine quality? Wine researcher Natalia Caliani wants to know.
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$10 million boost for University of Adelaide research
New Australian Research Council funding paves the way for further discoveries.
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Science awards celebrate 2021 academic, student and staff success
The recent Faculty of Sciences’ awards showcase celebrated research, teaching, leadership, professional staff and student success.
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New inexpensive method to detect lime in soil
University of Adelaide scientists have developed a new simple, inexpensive and fast method to detect and measure very low concentrations of agricultural lime in soils, which is generally a time consuming and difficult exercise.
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Why backyard farming is the type of dirty work you want to be involved in
Is urban agriculture just a nice idea, or a plausible reality? Cosmos Magazine chats to Isobel Hume, Dr Matthias Salomon and Professor Tim Cavagnaro.
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Outstanding alumni receive top awards
Five outstanding University of Adelaide graduates have been recognised for their significant contributions to their professions and communities with Distinguished Alumni Awards.
A new dawn in plant breeding: Australian Plant Breeding Academy
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.
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What do astronauts eat?
But what are the challenges of growing plants in space? And how could we develop crops to support long-term space habitation?
Plant-based food the flavour of new research facility
A new international food flavour facility will launch at Waite campus to improve the taste of sustainable, healthy, plant-based food and ingredients.
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