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74 Current news from australiarss
Flinders University finds a sustainable way to extract value from microalgae
To save the world’s fish stocks and oceans, scientists are racing to find better and sustainable ways to make healthy nutritional products such as Omega-3 fatty acids, biodiesel, aquaculture and livestock food from fast-growing microalgae. New research at Flinders University has discovered a ...
“Obesity and diabetes impair the central nervous system, exacerbating psychiatric disorders and cognitive decline”
New research shows that fatty foods may not only be adding to your waistline but also playing havoc with your brain. An international study led by UniSA neuroscientists Professor Xin-Fu Zhou and Associate Professor Larisa Bobrovskaya has established a clear link between mice fed a high-fat diet ...
As the restaurant sector shifts back into gear, catering to younger health-conscious consumers could help the industry return to its former glory, as new research shows that more than a quarter of customers would be happy to pay premium prices for healthier products. Conducted by the University ...
Among rich countries, eating locally urgently needed, study finds
In 2007, ‘locavore’ – a person who only eats food grown or produced within a 100-mile (161km) radius – was the Oxford Word of the Year. Now, 15 years later, University of Sydney researchers urge it to trend once more. They have found that 19 percent of global food system greenhouse gas emissions ...
Better beer, exotic mushrooms and probiotic-fuelled lettuces are just some of the eclectic food research innovations supported through an exciting University of Queensland grant program. The University of Queensland’s Agri-Food Innovation Alliance (AFIA) Kickstarter grant program has announced a ...
Researchers have developed an e-nose that can distinguish different types of whisky
Scotch or Irish, single malt or blended? While a whiskyenthusiast might be able to distinguish the good stuff from run-of-the-mill by smell alone, most tipplers rely on the label, black or otherwise. Whisky is one of the most popular alcoholic beverages worldwide and, with some high-end brands ...
Antibacterial texturing kills bacteria, extending food’s shelf life
The lab-made nanotexture from an Australian-Japanese team of scientists kills up to 70% of bacteria and retains its effectiveness when transferred to plastic. More than 30% of food produced for human consumption becomes waste, with entire shipments rejected if bacterial growth is detected. The ...
New research has found being confident in the kitchen is not only good for your taste buds: it’s also good for your mental health
New research from Edith Cowan University (ECU) has found being confident in the kitchen is not only good for your taste buds: it’s also good for your mental health. The study follows ECU’s successful partnership with The Good Foundation and Jamie’s Ministry of Food initiative, with a mobile food ...
Fluidic device finds novel way to make oil and water attract
Imagine making some liquids mix that do not mix, then unmixing them. In one of the grand challenges of science, a Flinders University device which previously‘unboiled’ egg proteinis now unravelling the mystery of incompatible fluids; a development that could enhance many future products, ...
Researchers have discovered two peanut allergy treatments for children that are both highly effective at inducing remission. The research, led by the Murdoch Children’s Research Institute (MCRI), found the treatments – a combination of a probiotic together with oral immunotherapy (the gradual ...