Monthly Archives: September 2010

Salt-tolerant rice offers hope for global food supply

A team of scientists from the Australian Centre for Plant Functional Genomics, a key research partner of the Waite Research Institute at the University of Adelaide’s Waite Campus, has successfully used genetic modification (GM) to improve the salt tolerance of rice, offering hope for improved rice production around the world.

This new research into rice builds on previous work by ACPFG researchers into the salt tolerance of plants and was conducted in collaboration with scientists now based at the universities of Copenhagen, Cairo and Melbourne.

Read about this research at PLoS ONE

Has Australia’s wine surge stalled?

The Financial Times recently published an article written by Andrew Jefford, who was wine writer in residence at the 2030 Wine Research Network and a senior research fellow at Adelaide University between 2009 and 2010. In the article he reflects on his 15 months in Australia and his reflections on the various issues in the Australian wine debate.

In the article Andrew asks if the unparalleled export success of the Australian wine industry over the past two decades has reach its pinnacle. How did Australia manage this incredible success and what has caused it to stall?

Vineyards occupy a tiny fragment of the Australian landmass: less than 0.02 per cent of the continent. Their psychological importance, though, is wildly disproportionate to their size. The unparalleled export success of Australian wine over the past two decades has won more friends for the nation than sporting conquest, iron ore or marsupials on yellow road signs.

You can read the full article here.

The Inaugural Innovation in Food Lecture – Podcast and Slidecast Avaliable

“Are ‘refined’ carbohydrates worse than saturated fat?” listen to Professor Jennie Brand-Miller’s talk which was given at the Inaugural Innovation Of Food Lecture on the 6th September, 2010, or you can watch the Slidecast below.

This lecture focuses on well-designed studies demonstrating that carbohydrates that are slowly digested and absorbed (i.e. low GI carbs) are good for health and reduce risk factors associated with lifestyle-related diseases such as diabetes. Improving carbohydrate quality is therefore a better approach to health and sustainability issues than ‘ditching the carbs’. Professor Jennie Brand-Miller is recognised for her work on carbohydrates and diabetes. Her books under the series title The New Glucose Revolution have sold over 3.5 million copies worldwide and appeared in 12 languages.

Professor Jennie Brand-Miller

Professor Jennie Brand-Miller