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Expect more delicious and premium Australian food in fridges across the globe, with the creation of The University of Queensland’s Agri-Food Innovation Alliance.

The tropical root vegetable taro, known as the ‘food of the gods’ in the Pacific, is under threat from rising sea levels but wild Australian plants being cultivated by The University of Queensland may help boost food security in the region.

The hot and dry desert environment has led to big genetic differences between male and female jojoba plants, a discovery which could boost jojoba production and shed light on how plants adapt to environmental stress.

Researchers at The University of Queensland are optimistic the value and versatility of one of the world’s top crops will be improved following the discovery of genes which could increase the grain size of sorghum.

The first comprehensive list of the threats to Australia’s most endangered plants and animals reveals blunt news about the future for some of the country’s favourite species.

The mystery of what creates the rare, healthy sugar found in stingless bee honey, has been solved by researchers at The University of Queensland, in collaboration with Queensland Health Forensic and Scientific Services.

Using technology familiar to computer gamers, University of Queensland scientists are creating ‘digital twins’ of mango and macadamia orchards to help boost food production.

By uprooting carbon trapped in soil, wild pigs are releasing around 4.9 million metric tonnes of carbon dioxide annually across the globe, the equivalent of 1.1 million cars.

If you enjoy avocado on your toast in the morning, you will soon be thanking University of Queensland researchers for keeping up the supply of your favourite breakfast fare.