August 25, 2010

Are ‘refined’ carbohydrates worse than saturated fat?

Posted in Adelaide, Research, schools, science, seminar tagged , , , , , , , , , , at 6:07 am by cascius

The Inaugural Innovation in Food Lecture

Date/Time: Monday 6th September, 4pm

Location: Plant Research Centre Auditorium, Waite Campus

School of Agriculture, Food & Wine Named Lecture Series: Innovation in Food Lecture 2010

Speaker: Professor Jennie Brand-Miller, University of Sydney

Are ‘refined’ carbohydrates worse than saturated fat?

The take home message from health authorities for the past three decades has been ‘eat less fat, especially saturated fat’. Now a new paradigm is arising: that the processed carbohydrates which replaced the energy from fat, may increase the risk of obesity, diabetes and heart disease more so than fat – a finding that has enormous implications for the Australian food and agricultural industry.  Both quantity and quality of carbohydrate are relevant to the debate. The rate of digestion and absorption of carbohydrates is assessed as their ‘glycemic index’ (GI). This lecture will focus on well-designed studies demonstrating that carbohydrates that are slowly digested and absorbed (i.e. low GI carbs) are good for health and reduce risk factors associated with lifestyle-related diseases such as diabetes. Improving carbohydrate quality is therefore a better approach to health and sustainability issues than ‘ditching the carbs’. Professor Jennie Brand-Miller is recognised for her work on carbohydrates and diabetes. Her books under the series title The New Glucose Revolution have sold over 3.5 million copies worldwide and appeared in 12 languages.

The inaugural Innovation in Food Lecture was established to recognise individuals making significant research advances in the areas of food, health and nutrition. The Lecture was named for the world class FOODplus Research Centre which is a joint venture between the Functional Food group at the University of Adelaide’s Waite Campus and the Child Nutrition Research Centre at the Women’s and Children’s Health Research Institute. FOODplus is undertaking research linking sustainable agriculture, food and nutrition to improve human health. This research fosters economic relationships with industry and coal-face agriculture, creates research sustainability and translates nutrition research into food products with real health outcomes.

To be followed by drinks and nibbles

Contact: Dr Amanda Able (email), School of Agriculture, Food and Wine, University of Adelaide, Business: +61 8 8303 7245

July 27, 2010

Waite Research Institute Launch

Posted in Adelaide, news, Podcasts, Research, science tagged , , , , , , at 11:17 pm by cascius

Congratulations to the Waite Research Institute on its launch!

If you missed the launch, you can listen to Prof Roger Leigh’s talk  via this link.

December 3, 2009

School of Agriculture, Food and Wine shines…

Posted in news, Research, schools, science tagged , , at 6:41 am by cascius

…at the ARC Research Showcase

Deputy Vice-Chancellor & Vice-President, Professor Mike Brooks attended the Australian Research Council’s annual research showcase and grant announcement event at Parliament House on Monday 26 October. The Showcase display, designed by Adelaide Research & Innovation, featured agricultural research success stories, including special tasting samples of the baking benefits of FR Durum Wheat by Colin Jenner and developments in almond breeding quality and yield by Michelle Wirthensohn, all projects currently under investigation at the University’s Waite Campus. Professor Mike Brooks, together with Professor Mark Tester also had the opportunity to discuss the new Plant Accelerator development with Senator the Hon Kim Carr, Minister for Innovation, Industry, Science and Research.

Below is an image featuring Minister Carr and Mark Tester.