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

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August 11, 2010

Open Day-Inaugural Three Minute Thesis (3MT) Finals

Posted in Adelaide, news, Podcasts, Research, science, study, Uncategorized tagged , , , , , , , at 2:41 am by cascius

Frogs – a source of potential medicines ‘ – a three minute thesis

What is the 3MT?
It’s about developing academic and research communication skills. Research higher degree (PhD and Masters) students have three minutes to present a compelling oration on their thesis topic and its significance in language appropriate to an intelligent but non-specialist audience.

3MT Finals

When:2.30pm, Sunday 15 August 2010

Where: Scott Theatre, North Terrace Campus

To get a taste of what’s to come this Sunday, 15 Aug,  listen to one of  our contenders, Antonio Calabrese who presented his thesis, Frogs – a source of potential medicines ‘. This event showcases our postgraduates and their brilliant research endeavours.

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.

June 21, 2010

Free Lecture: Winemaking – A Continuum between Art and Science?

Posted in Adelaide, news, Research, science, seminar, social tagged , , , , , , at 6:17 am by cascius

If you have an interst in wine and wine making, then this lecture on Monday 12th July delivered by Louisa Rose from Yalumba is a must!

Date/Time: Monday 12th July, 4pm

Location: Plant Research Centre Auditorium, Waite Campus

School of Agriculture, Food & Wine Named Lecture Series: The A.R. Hickinbotham Lecture 2010

Winemaking – A Continuum between Art and Science?

Most winemakers sit somewhere on the continuum between being pure artists or scientists.  Arguably the best wines are made by those that sit somewhere between the two; knowing where to and when to rely on their instincts and experience and when to reach for the lecture notes, text book or phone.  Without going into a debate on what is science, it’s fair to say that winemakers have different needs of the scientific and research community that fall into three main types. The “Oh my gosh something has gone wrong and I need help” type; the “I wonder what I can do to make this more efficient or understand it better” type, and the “blue sky – I never would have thought! – pure research but sometimes revolutionary” type.  This lecture will discuss these ideas and give examples where all have been or are relevant to current Australian winemaking.

The inaugural A.R. Hickinbotham Lecture is named in honour of the former Roseworthy Lecturer who is regarded as the father of Australian oenology (wine-making) education. This Lecture recognises individuals that have had an impact on the wine industry and are world leaders in the field of oenology. Alan Robb Hickinbotham (1898-1959) joined the staff at Roseworthy College in 1929 as a Lecturer in Physical and Chemical Sciences. In 1936, he established the nation’s first wine-making course which evolved into the University of Adelaide’s world-renowned Bachelor of Viticulture and Oenology which is now run at the Waite Campus. Alan R. Hickinbotham remained at Roseworthy College until 1948. His research and writing on wine-making under Australian conditions laid the foundation for a technically advanced Australian wine industry. The Hickinbotham family continued their father’s passion for wine through their ongoing interests in viticulture and wine production. The National Wine Centre has recognised the Hickinbotham family by naming its major function hall after the family while the Hickinbotham Roseworthy Wine Science Laboratory was established at the University’s Waite Campus in 1998 with the family’s support.

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

June 11, 2010

World Cup Soccer Ball – the Physics of the Jabulani

Posted in news, physics, Podcasts, Research, science tagged , , , , , , , , , , , at 6:45 am by cascius

The 2010 World Cup is about to commence and there has been a lot of speculation on the accuracy of the new soccer ball. The University of Adelaide’s Professor Derek Leinweber decided to take a closer look this new ball (Jabulani) to investigate further.

If you missed Professor Derek Leinweber’s lecture on the physics behind the new ball, listen to the podcast.

April 6, 2010

What’s a POGIL? Listen to this interview to find out

Posted in Uncategorized tagged , , , at 5:07 am by cascius

POGIL stands for ‘Process Oriented Guided Inquiry Learning’  and is  as an alternative instructional approach for  university instruction. While the focus will be on science instruction, the conceptual framework is applicable to all discipline areas.

Intrigued?

Listen to this  interview by Alan Carrington to find out more about POGIL.