In stage 1 of this multi-year collaboration, two CRC partner universities, NT Government and three First Nations enterprises have joined forces to collect, analyse and develop protocols for the world’s first broadacre plantings of native wild rice in Northern Australia.
The ‘Tomato rhizobiome project’, designed to find ways to foster robust microbial colonies in the root zones of hydroponic greenhouse tomato plants, is proceeding well, with initial findings ‘very promising’, says industry partner Costa Group.
The first in a series of CRC-commissioned reports on this fast-growing horticultural sector investigates target crops and technologies for commercial protected cropping in Australian conditions.
In an initial trial in the UNSW-EcoMag project, chemical engineers at UNSW were able to produce very high-purity Mg citrate using their state-of-the-art spray-dryer. It’s a first, successful step towards EcoMag’s goal of scaling up to commercial production using the new process.
Smart Glass and LLEAF: novel spectra-shifting tech to boost energy-efficiency, crop growth and yield under cover
A new CRC project is comparing two novel light-spectra-shifting films on energy-efficiency and crop productivity in greenhouse-grown lettuce.
Western Australian globe artichoke producer Mt Lindesay has teamed with researchers at Murdoch University in a project to validate key properties of their artichokes.
For UNSW Associate Professor and networked embedded sensor expert Wen Hu, automated farms supplying ‘smart cities’ with premium fresh food are the way of the future. And IoT systems are paving the way to this new, networked reality.
Appointed to the ‘Commercialising native rice project’ early in 2020, CRC PhD student and beneficial indigenous-species expert Gehan Abdelghany is working on the theoretical component of her doctorate from Egypt while she waits for travel bans to lift.
EcoMag Ltd, which turns Pilbara sea-salt waste streams into 99% pure magnesium compounds, is working with UNSW scientists to scale up production and, potentially, produce base ingredients for high-value foods, drugs and nutraceuticals.
Australia’s iconic health-food brand is working with UNSW food-technology experts to optimise the formulations and protocols for its dairy- and additive-free Barista milks so that they’re creamier, foamier, silkier and ‘stretchier’.