Associate Professor Yasmina Sultanbawa from UQ’s Queensland Alliance for Agriculture and Food Innovation was recognised for her work with Aboriginal communities and industry in northern Australia to develop the powder.
Consumers will soon be eating gene-edited foods that have added nutrients, potatoes that do not turn brown, and mushrooms with a longer shelf life, scientists at The University of Queensland predict.
A discovery by University of Queensland researchers could result in up to 10 percent more yield and a healthier flour produced during the milling of wheat.
Clean label, new sweeteners, global food security and healthier snack foods were some of the major themes presented at the Institute of Food Technologists’ IFT17: Go With Purpose Annual Meeting and Food Expo.
The Researchers in Agriculture for International Development(RAID) network, together with the Queensland Alliance for Agriculture and Food Innovation (QAAFI), are hosting a free networking event to be held in conjunction with the TropAg2017 conference.The event is supported by the University of the Sunshine Coast (USC).
Researchers from The University of Queensland recently returned from Germany, where they explored the future of biotechnology with some of Europe’s leading scientists.
Scientists have discovered an ‘alpha strawberry’ that is very sweet in flavour and has folate levels that may be up to three times higher than standard strawberries.
Oliver Meldrum, a PhD student with the Queensland Alliance of Agriculture and Food Innovation (QAAFI), believes innovative food packaging could be the key to a well-fed world.
Dr Nima Gunness will present a QAAFI Science Seminar Series titled "Challenging conventional wisdom on how wheat and oats soluble dietary fibres modulate lipid levels" on Tuesday 4 April.
