With the global population expected to reach eight billion by 2040, the pressure is on to feed everyone, particularly in the tropics and subtropics where more than half the world’s population lives.
Bing Cheng "Canopy Position Influences on Gene Expression and Coffee Quality"
Samira Samarfard "Genetic Diversity and Molecular Evolution of Alfalfa Leaf Curl Virus"
Prof Michael Rychlik from the Technical University of Munich will present a seminar titled "Foodomics as the Future in Food Analysis? Opportunities and Challenges Compared to Targeted Assays"
QAAFI are proud participants in UQ's Summer and Winter Research Program to offer scholarships for students during UQ's Summer and Winter semester break.
Results from a QAAFI study show the bran fraction of Australia’s only white coloured sorghum hybrid, Liberty, contains a broad range of ‘healthy’ phytochemicals – raising the grain’s potential for human health food markets.
Most people know that dietary fibre is important for human health and that cereal grains such as barley and rye are a reliable source of that fibre. However, exactly what constitutes dietary fibre is not nearly as well understood.
Professor Mike Gidley – Director of the Centre for Nutrition and Food Sciences at the Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland – examines how this reputation can be leveraged to develop value-added foods.
