A University of Queensland-led research team says the key to a more sustainable food future may be a better understanding of ancient Indigenous food production systems.
After a month advancing her studies at World Vegetable Center headquarters in Shanhua, Taiwan, on her last day, Shanice Van Haeften speaks about her experience.
Researchers from The University of Queensland hope wild millet from outback Australia’s Channel Country could help feed the world as climate change impacts established grain crops.
Researchers have proven that genomic selection can successfully predict the performance of key sugarcane traits, with the technology set to improve plant breeding outcomes in the crop.
A sustainable future for the entire food supply chain is the ambition of Sudhir Yadav, The University of Queensland’s first Associate Professor of Sustainability.
The University of Queensland has secured more than $9 million from the Australian Research Council (ARC) Industrial Transformation Research program to support a more productive and sustainable agriculture sector in Australia.
Two QAAFI students topped the best student presentation awards at the recent Sorghum in the 21st Century conference at Montpellier, France, heading an international field.
Preserving dwindling supplies of wild rice in northern Australia is vital for global food security, according to University of Queensland researcher Professor Robert Henry.
Advances in genetic engineering have given rise to an era of foods – including genetically modified organisms (GMOs) and gene-edited foods – that promise to revolutionise the way we eat.
