Powered by the Waite Research Institute
|
Monday
|
Tuesday
|
Wednesday
|
Thursday
|
Friday
|
Saturday
|
Sunday
|
|---|---|---|---|---|---|---|
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
|
0 events,
|
0 events,
|
0 events,
|
1 event,
-
Mark Tester is a Professor of Plant Science at KAUST, Chair of the Center of Excellence for Sustainable Food Security and co-Founder of RedSea LLC (now iyris). Professor Tester leads a research program on salinity tolerance in plants. His aspiration is to unlock seawater by developing a new economically viable agricultural system where salt-tolerant crops are irrigated with partially desalinized seawater or brackish groundwater. |
0 events,
|
0 events,
|
0 events,
|
|
0 events,
|
0 events,
|
0 events,
|
1 event,
-
Dr Williams is a forest pathologist with expertise in forest biosecurity, disease ecology, and forest health. Originally from Mt Gambier, she has built her career in WA and NZ where she has spent the last 14 years within what is now the New Zealand Institute for Bioeconomy Science. During this time, Nari led high-impact research programs focused on understanding and managing plant pathogens in forest systems. |
1 event,
-
Join Young in Soil and Earth Sciences Society South Australia (YISES) and Soil Science Australia for a night of trivia, prizes, and good company, all in support of a great cause! |
0 events,
|
0 events,
|
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
|
0 events,
|
0 events,
|
1 event,
Crush 2026 is an opportunity for researchers, technical staff, academics, students, and industry professionals to share the latest knowledge in grape and wine science in Australia. |
1 event,
-
Professor Gan has been listed in Stanford University “World Top 2% Scientists” in the field of Food Science and Nutrition and Dietetics. He will work with Adelaide University researchers to establish an integrated research platform between Adelaide University and The Hong Kong Polytechnic University to upcycle South Australian wine and food by-products (e.g., grape pomace and spent grains) into functional ingredients. |
0 events,
|
0 events,
|
0 events,
|