'Perfect' food for 'perfect' prawns
Australian researchers have developed a food additive for farmed prawns that will mean prawn lovers will have access to more sustainable prawns that still taste great.
Study reveals good news about the GI of rice
Research analysing 235 types of rice from around the world has found its glycemic index (GI) varies from one type of rice to another with most varieties scoring a low to medium GI.
Research collaboration to deliver ‘healthier’ grains
Four of Australia’s leading research institutions will collaborate closely over the next three years to fast-track development of new ‘healthier’ varieties of three of the world’s most widely cultivated cereal grains.
Is this the perfect prawn?
After 10 years of careful breeding and research, scientists have developed what could be the world’s most perfect prawn.
E-Noses: testing their mettle against fly noses
Scientists from CSIRO’s Food Futures Flagship have made a breakthrough in efforts to extend the sensory range of ‘electronic noses’ (e-noses) by developing a system for comparing their performance against the much-superior nose of the vinegar fly.
$12.5 million partnership targets healthy grain
CSIRO, through the Food Futures Flagship, Limagrain Céréales Ingrédients and the Grains Research and Development Corporation (GRDC) have announced a partnership to accelerate the development of new super-healthy wheat varieties.