South Australia is world-renowned for its food and wine.
Eighty percent of the premium wines exported from Australia,
come from South Australia.
Of all of the state's national and international exports,
more than fifty percent are agricultural products.
For more than 130 years, the University of Adelaide has contributed
to the success of our state's food, wine and agricultural sectors.
This expertise is now more important than ever
as we are in the midst of the biggest change in food production
and processing since the industrial revolution.
Hundreds of our top researchers are applying the latest technologies
and developments to improve food production, processing and supply chains.
We're using genomics, robotics, epigenetics and glycomics
to improve plant and animal production,
and machine learning and lasers to improve harvesting and food processing.
We are also conducting projects to secure supply chains by exploring new markets.
At the University of Adelaide, we are well placed to lead the next wave of innovation required by the sector.
Our Consumers and markets are demanding wines of lower alcohol content
- quite a challenge in our climate.
We're investigating several strategies like the effects of staged harvest regimes,
water addition and novel fermentation yeasts
to test their impact on wine quality and effectiveness in tailoring wine alcohol content.
The native food industry in Australia has been developing over the last 40 years.
Our research team is studying bush foods, which have grown wild in Australia for thousands of years,
to see if they are commercially viable, and could eventually end up at our local supermarkets.
We're using next generation light-based sensors and fibre optics
to understand more about milk through measuring protein, fat and other factors in real time.
Excitingly, our technology will allow farmers to optimise the health of their herd
and increase milk quality over time.
Our research team has recently established Adelaide Glycomics,
one of the most comprehensive carbohydrates analytical Centres in the world.
Our research will help recycle and convert carbohydrates from waste or low-grade crops,
for instance downgraded potatoes,
into new products with a higher value, like functional foods with improved health benefits.
The Research we do in the Centre for Global Food and Resources
covers economic and social issues right across the food system.
For example, we're working to better understand the needs of small farmers in Vanuatu
who are producing cocoa in order to improve the taste and thus the value of the chocolate.
And we're working with industry and policy makers in Vietnam
to improve vegetable farmer welfare and reduce poverty.
Across all that we do, we are working closely with key food industry and government groups
to bridge the gap between new innovation developed by our experts
and the take up of new practices by food producers.
We are also training the next generation of leaders in food, wine and agriculture
to tackle the biggest challenges of our time,
through our broad range of food-related degrees and courses.
Food will taste better, become more accessible, be better for us
and more cost effective because of our world-class food research and education.
For more infomation >> Hazardous air quality making practice difficult for Seeley-Swan Blackhawks - Duration: 1:14. 
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