Pint of Science – Adelaide
May 13, 8:00 am - May 15, 9:00 pm
Explore researchers from Ag, Food and Wine for these nights of Pint of Science at the Wheatsheaf Hotel!
Unraveling Dingo History: The Human Connections
Yassine Souilmi (The University of Adelaide)
Did you know that dingoes, one of Australia’s iconic apex predators, have a fascinating tie to human history? Yassine’s team used ancient dingo DNA, predating the introduction of modern dog breeds, to unravel that these wild dogs were potentially domesticated and introduced by humans. Join us to learn about other surprising insights into dingoes’ ancestry and the impact they had on native predators.
Teaching old sheep new tricks
Danila Marini (The University of Adelaide)
Sheep are amongst some of the earliest animals to have been domesticated and they quickly spread across the world. Now Australia is home to 78 million sheep alone, that’s nearly 3 sheep to every person in the country! Even though we have worked along side sheep for a very long time, they often get the short end of the stick and are seen as being unintelligent, however we know that sheep can learn quickly. My talk will cover some of the behaviour and welfare research I have conducted with sheep and will show you how special and clever they really are.
Towards Net Zero: Managing the Invisible
Lynne Macdonald (CSIRO)
With no denying our climate crisis, the Net Zero Economy is the new narrative – a future where industries reduce emissions, store carbon, and make money. But our farmers are feeling the pressure. How can they monitor invisible greenhouse gases to prove sustainability, and should consumers be doing the same?
Space Agriculture: sustaining Earth’s future
Lieke van der Hulst (Australian Research Council Centre of Excellence in Plants for Space)
Discover how pioneering research from the ARC Centre of Excellence in Plants for Space is unveiling how cultivating crops in Space not only supports sustainability on our planet but also cultivates delicious diversity in our diets and boost astronauts’ well-being.
Wine flavour, anosmias and saliva
Mango Parker (The Australian Wine Research Institute)
Why don’t we all like the same wines? We vary in how we experience aromas, and how we go about tasting. But our friendly oral microbiome also play a role! Come freshly flossed for best satisfaction.
Agave: a new Australian crop with a resilient spirit
Matt Salomon (University of Adelaide)
Explore the vibrant future of agave, a promising new crop. We all know agave from drinks like tequila, famous for both memorable and regrettable moments. But its potential goes far beyond that, especially in the harsh Australian environment, where this resilient plant can be part of a sustainable agricultural transformation.