The South Australian Government plans to lift the Genetically Modified Food Crops Moratorium on mainland South Australia, but retain it on Kangaroo Island.
From first bite to swallow, researchers have developed a technique to analyse potato chips' physical characteristics to help formulate a tastier low-fat snack.
Greening is a deadly disease for citrus plants. Researchers have discovered an early detection method for it, potentially eradicating it before it spreads.
The National Vintage Report released this week highlights the growth in production of Prosecco grapes in Australia.
Research into Brassicas plants, such as broccoli, cabbage and mustard, reveals more information about the protein responsible for their pungent smell and taste.
Researchers have developed a uniquely Australian bread roll made from wattle seed and Kakadu plum rather than artificial additives.
AEGIC has identified a potential threat to the Australian wheat export industry and is taking action to bolster against the threat.
An oral therapy containing six species of bacteria may be able to prevent or cure food allergies in children, according to a study.
A gene essential for forming the ears in corn, which could be crucial for advancing the efforts to increase crop yields, has been identified by a team of scientists.
Given the belief that drinking cranberry juice could be helpful against urinary tract infections, scientists explore how it could also help in the fight against bacteria.
Alternative protein sources could replace soy and animal products as major protein sources as Finland and the EU work to achieve food self-sufficiency.
Researchers are gaining a better understanding of tannin characteristics, which could help winemakers manage dryness perception in their red wines.
Whether people prefer bitter or sweet beverages, such as coffee or cola, depends more on how they make them feel than their taste, research suggests.
Smelling coffee could trigger similar reactions in the brain as physically drinking a cup, according to new research.
Salmonella outbreaks are likely to become more severe in the future, according to a model developed by University of Sydney researchers.