University of Adelaide researchers are developing new high-yielding, stress-tolerant cereal varieties, by improving plant breeding strategies.
Researchers from Spain are working towards modifying the surface properties of materials to obtain specific properties at a lower cost.
Australians may not be getting what they expect when buying 'natural' foods, with almost half of foods labelled as 'natural' found to be high in saturated fat, sugar and/or salt.
Research from the University of Adelaide shows Australian consumers consume superfoods for a bit of 'extra insurance' for their health, despite being sceptical about their value.
A new agricultural research centre will focus on technologies relevant to environment, agriculture and global food supplies.
The shelf life of milk can be extended by several weeks by rapidly heating and cooling it, US researchers have shown.
A US researcher has developed an oven that uses a UV light oven to decontaminate fresh produce.
Research from the University of Melbourne has drawn a possible link between Bisphenol A (BPA) and later-life obesity.
Pelleting and extrusion can increase the digestability of pig food.
BPA — found in a wide range of everyday items including soft drink cans, cash register receipts and plastic bottles — has been found to significantly decrease the percentage of embryos developing further in vitro after just four days of exposure.
Functional Foods Global has implemented manufacturing processes that go well beyond what Australian standards require in the manufacture of its TGZ-listed infant formula.
Scientists have described the 'inverted Cheerios effect' — the interaction of liquid drops on soft solid surfaces — a discovery which may open up new opportunities in engineering and the life sciences.