South Australians have a particular passion for food and wine. This may be because our great State is responsible for some of the world’s best vino (yes we’re biased, but hey, we’re right) alongside some incredible food from our producers. While the talented folks producing this fare are partly responsible for the end product, a seriously important factor at play is the environment in which it’s grown and produced.
As the food and wine sectors are vital part of the South Australian economy, the challenges posed by a changing climate mean science in support of agricultural productivity has never been more necessary.
So how will (and does) climate change play a factor in this industry going forward?
An upcoming event, as part of Science Week, will discuss just that.
Climate change will certainly impact the food we eat and the wine we drink. Research is helping to ensure these industries can adapt and at the upcoming ‘Wait in the Spotlight’ event, you can hear from scientists from the University of Adelaide’s Waite Campus in a panel discussion about the science of food and wine in a changing climate. They’ll also be outlining how their research is helping to ensure these industries can adapt.
The Waite Research Precinct has world-renowned capability in agricultural, wine, grains, soil and plant breeding science. Waite research covers the whole paddock-to-plate value chain – from the soil our crops grow in, to breeding new heat and drought tolerant plant varieties, better farming and management systems, new production technologies and consumer behavior and preferences. Join Event MC Belinda Cay (AgCommunicators) and panellists:
- Dr Peter Hayman, Principal Scientist in Climate Applications at SARDI. Peter works with industry stakeholders in dryland and irrigated industries to identify key climate risks and then form appropriate research and development partnerships to address the issue.
- Professor Kerry Wilkinson, the University of Adelaide School of Agriculture, Food and Wine. Kerry is interested in the flavour chemistry of grapes and wine, and the chemical and sensory analysis of foods and beverages, and their appeal to consumers.
- Dr Paul Petrie, Viticulture Scientist at SARDI. Paul’s research focuses on vineyard management and adaptation to climate change.
- Professor Rachel Burton, the University of Adelaide School of Agriculture, Food and Wine. Rachel is a plant scientist and molecular biologist interested in new & novel crops, as well as plant breeding for changing climates.
- Dr Douglas Bardsley, Senior Lecturer in Geography, Environment and Population at The University of Adelaide. Doug has been researching climate change risk to food production systems for over twenty years.
Guests are asked to arrive by 5:45pm for a 6pm start. Refreshments will be available after the talks at approximately 7:30pm. More information.
|When:||Tuesday, August 20 2019. 6:00 PM to 8:30 PM|
Download event for your calendar
McLeod House, Waite Road, University of Adelaide Waite Campus, Urrbrae, SA, 5064
|Topic:||Environment and nature, Innovation and technology|