ScienceNetwork WA

A MURDOCH PhD student has investigated the factors affecting glycogen levels in the meat of animals.

INSECTS may form a sustainable, nutritious alternative to meat in the effort to keep food production in pace with the planet’s booming population.

ADEQUATE food that can be accessed by all West Australians from a safe, affordable, nutritious and environmentally sustainable food supply is a key priority in developing food security for the State.

WHILE the International Conference on Entomology, recently held in India, was meant to focus on pest and disease control for agricultural purposes, no one suspected that the theme would change from insect-killing to insect-saving, when came WA Professor of invertebrate conservation's turn to speak.

NEW research has found bananas are photoperiod responsive, overruling the widely accepted belief that temperature is the key variable in banana development.

MORE attention needs to be paid to global plant biosecurity to guarantee food production and supplies, according to a key WA scientist of the field.

TODAY is the first day of harvesting for a new genetically modified cotton variety, grown in WA. The field trial in the Ord River irrigation district in the Kimberley is the third in a series across Australia.

THE crop-devastating fungus Rice Blast has struck rice fields in WA’s Ord River Irrigation Area near Kunanurra. The infection is a first for an Australian commercial crop of this size.

New sterol study aimed at reducing pesticides in farming.

WA’s first glyphosate-resistant (GR) awnless barnyard grass has been detected in the Ord River region.

IMPROVING photosynthesis in crop plants via genetic engineering would enhance yields and reduce water and fertilizer inputs according to Professor Rowan Sage at the Institute of Agriculture lecture series at the University of Western Australia (UWA).

UNIQUE chemicals found in many native shrubs could provide benefits to livestock producers according to the University of Western Australia’s (UWA) Dr Zoey Durmic.

A PhD researcher at Murdoch University has discovered that beef cattle with more musculature have better meat,  benefiting both the cattle industry and consumers.