News: School of Agriculture Food and Wine
Participants wanted for Chardonnay tasting
Scientists are investigating our understanding of wine complexity - and they need your help.
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Wine graduates making it big in Mexico
Mauricio and Ben met while studying viticulture and oenology at the University of Adelaide and their friendship grew over their shared love of all things food and wine.
Local boost for AgTech, food and wine start-ups
Start-up companies in agricultural technology, food and wine are being given a guiding hand with a new business incubator launched at the University of Adelaide’s Waite campus.
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Trapping atoms to protect Australia’s groundwater
A unique new facility at the University of Adelaide will help protect Australia’s precious groundwater from overuse and contamination.
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Researchers develop a non-invasive test for smoke contamination in vineyards
Researchers have trialled a non-invasive model for detecting smoke contamination in grapevines.
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Tackling the causes of the Amazon forest fires
If we are so concerned for the rainforest why don’t we do more globally to help protect it?
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Spaghetti and mud pies scoop 3-Minute Thesis final
The depth and diversity of research student projects in the Faculty of Sciences was once again on display at this week's final of the Three Minute Thesis (3MT) Competition.
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Research giants team up to boost primary industries sector
Collaborative research will expand to embrace expertise in areas such as engineering, mathematics, computer science, big data, and machine learning, for the application of new technologies.
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Why is the colour blue so rare in nature?
Blue is a very prominent colour on earth. But when it comes to nature, blue is very rare. Less than 1 in 10 plants have blue flowers and far fewer animals are blue.
Not all weeds are bad - Some may actually be good for Australian grasslands
Recent case studies have revealed an overall positive relationships between the diversity of native species and presence of weedy species, notably in Mediterranean Biome grasslands.
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