The first Indigenous PhD scholar at The University of Queensland’s Alliance for Agriculture and Food Innovation (QAAFI) has vowed she won’t be the last.
Staff and students from the Uniquely Australian Foods centre were excited to welcome fifteen Indigenous year 11 and 12 school students from Acacia Ridge’s Aboriginal and Islander Independent Community School, ‘Murri School’, for an engaging and hands-on day.
An Australian plant used by First Nations communities as food, animal fodder and medicine, could be used as a nutritious alternative to salt, according to University of Queensland research.
Reducing the consumption of sugary drinks in remote Indigenous communities and creating business opportunities are the twin aims of University of Queensland PhD candidate Jessica Cartwright’s research.
The collectivist practices of Aboriginal communities over tens of thousands of years could help solve the problems facing global food production systems, according to author, farmer and educator, Bruce Pascoe.
Australia’s increasingly diverse food culture is benefitting from the wider recognition of Indigenous bush foods, which University of Queensland Professor Henrietta Marrie AM said must be brought to the mainstream in ways that combine traditional knowledge systems with science.
A native Australian nut has the potential to be part of the burgeoning Indigenous bushfood industry, according to research led by The University of Queensland.
Indigenous communities can now assess the quality and sweetness of their wild-harvested native bush fruits in the field, rather than sending samples off to food science laboratories.
Indigenous rights activist and expert in Indigenous intellectual and cultural property and heritage, Professor Henrietta Marrie AM has joined the ARC Uniquely Australian Foods (UAF) Training Centre, based at The University of Queensland.
A journey to Australia’s red centre changed me forever. I visited Alice Springs for my first industry placement as part of my PhD research on Australian native wattle seeds.
