News and Events

  • The unique flavour, texture and aroma of Australia’s famous Wagyu beef can now be marketed using a world-first flavour profile developed by The University of Queensland in partnership with the Australian Agricultural Company (AACo).
  • Robots working in abattoirs, sky-high vertical farms, more gene-edited foods in our supermarkets and automated farming systems could all help guarantee food supply in the next pandemic.
  • They may be small, but ticks are a huge expense for the cattle industry. The parasite causes loss of condition to the animal, illness and sometimes death. A Queensland scientist has spent 15 years trying to crack the code for a vaccine and early results are promising.
  • Science has once again validated Indigenous wisdom by identifying a rare, healthy sugar in native stingless bee honey that is not found in any other food. University of Queensland organic chemist Associate Professor Mary Fletcher said Indigenous peoples had long known that native stingless bee honey had special health properties.
  • There are several diseases and other physiological disorders of avocado fruit impacting the quality of product and eating experience for the consumer. Trees and fruit are pushed to their limits in terms of yields, productivity, biotic stress (diseases and insect pressure) and abiotic stress (floods, drought, low soil fertility etc).
  • Barley is known as a fairly competitive crop, but not all genotypes are equal when it comes to weed suppression and weed tolerance.

QAAFI Science Seminars 

Prof Ian Godwin

22 Sep 2020

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