Lumen Autumn 2017 - Flipbook - Page 7
story by Kelly Brown
The University of Adelaide has appointed Professor
Andy Lowe as its 昀椀rst Director of Food Innovation.
So what is food innovation and why is it in focus?
S
outh Australia is world renowned
for its food and wine. Our state
produces 80 per cent of Australia’s
premium wine exports and 50 per cent
of the nation’s total wine production.
Just as impressive, our food and
agricultural products are of the highest
quality in terms of safety, aesthetics and
nutritional value.
It’s an enviable position that is worth
investing in, given the importance of the
sector to the South Australian economy.
“When we think about food and its
production and where we can innovate,
some obvious areas such as farming,
food processing and transportation
come to mind, but innovation in food
covers a lot more activities than you
may think,” says Andy.
“We have researchers across our five
faculties working in food innovation.
“We have scientists working in crop and
animal production, including new kinds
of healthy grains and pulses and new
breeds of livestock. We have economists
performing economic and supply
chain analysis; engineers focusing on
processing and production improvements;
health scientists working on improved
nutrition; and, in arts and social sciences
researchers looking at food appreciation,
food labelling and the perception of
genetically modified foods.
“A quick stocktake of expertise across
the University shows we have over 260
academics involved – we really have the
predominant expertise in South Australia.”
Food innovation is not new to the
University. The Waite campus, which was
established following a generous bequest
of land by pastoralist Peter Waite in
1913, is recognised internationally for its
strengths in plant science and breeding,
landscape and soil science, wine and
viticulture, and food research.
“At Waite, and in consultation with
industry, we have produced over half
the commercially grown grain varieties in
Australia, including varieties with improved
baking characteristics for bread, and
wheat varieties for improved pasta,”
explains Andy.
Why food innovation
is worth the investment
SA’s food and wine industry
generates over $18 billion
in revenue a year
1 in 5 working South
Australians and 20 per
cent of the State’s top 100
companies are involved
in the food production or
finishing sectors
As the global population
heads towards 9 billion by
2050, food demand will
increase by 60-70 per cent
The University’s FOODplus Research
Centre, based at Waite and in partnership
with the Faculties of Sciences and
Health and Medical Sciences and the
South Australian Health and Medical
Research Institute (SAHMRI), is linking
health researchers with plant and animal
scientists, growers and producers
to develop food that can deliver real
health benefits, such as increasing
omega 3 in eggs.
“Researchers from FOODplus, Waite,
the Robinson Research Institute and the
Centre for Global Food and Resources
have established a partnership with
Shanghai Jiao Tong University and China
Agricultural University in China through
the Australia-China Joint Research Centre
of Grains for Health, to develop healthy
grains to reduce the risk of diabetes and
other non-communicable diseases,”
says Andy.
The University has also added additional
areas of expertise, including responding
to the demand for healthier food
options locally, nationally and overseas.
Researchers at the Centre for Global
Food and Resources are working closely
with industry, scientists and governments
in over 12 countries on research which
addresses economic, policy, agribusiness
and social issues affecting global
food systems.
The Roseworthy campus is another
jewel in South Australia’s food and
agricultural crown. With a history dating
back to 1883, the campus is renowned
for excellence in dryland agriculture,
natural resource management and animal
health and production.
The campus includes partnerships with
TAFE, Primary Industries and Regions
South Australia (PIRSA) and the South
Australian Research and Development
Institute (SARDI). In addition, it is home
to the State Government’s Constellation
in Animal Science – a 10-year vision
for science, technology and innovation
in South Australia – and several
Cooperative Research Centres.
Left Andy Lowe, above Andy pictured with some
of the South Australian brands we partner with
Photo by Russell Millard
The University of Adelaide | Alumni Magazine 5
