Charles Sturt University senior lecturer in Wine Chemistry, Dr Andrew Clark, has been elected as president of arguably the preeminent scientific forum for wine science in the world, the In Vino Analytica Scientia (IVAS) symposium series. Read more
Cheers to a new Charles Sturt and NSW Wine Industry partnership
Charles Sturt University has signed a new five-year MoU with the NSW Wine Industry Association to advance the NSW wine and grape industries through research and growth of education and training opportunities in viticulture and oenology in the state. Read more
Simulated Vietnam rice fields produce rice alternatives in Wagga Wagga
A research project funded by the Australian Centre for International Agricultural Research (ACIAR), through Charles Sturt University, has produced highly durable and sustainable food alternatives to rice by simulating international climates in a glasshouse in Wagga Wagga. Read more
Connecting the food supply chain via new Data Exchange
Charles Sturt University is among a group of agrifood stakeholders that have established the $4 million Australian AgriFood Data Exchange (AADE), a secure way to exchange inter-organisational information in agriculture and agribusiness. Read more
Industrial hemp shows potential as a feed source for livestock
Charles Sturt University scientists are playing a key role in new research to understand the opportunities to use industrial hemp as a feed source for sheep and cattle. Read more
Next step in research into potential health benefits of coloured rice
Volunteers are needed for Charles Sturt University (CSU) research investigating the antioxidant and anti-inflamatory potential of coloured rice.
CSU PhD student Ms Esther Callcott from the Australian Research Council (ARC) Industrial Transformation Centre for Functional Grains (FGC) said, “Inflammation and free radical damage has been correlated with the development of major lifestyle diseases such as type II diabetes and heart disease.
“Coloured rice is rich in bioactive compounds known as polyphenols. In-vitro cell culture studies have shown that these bioactive polyphenols reduce biomarkers associated with inflammation and free radical damage.”
Researchers at the FGC are now conducting a study to see if these bioactive polyphenols could have the same effect in people.
The research team needs volunteers aged between 18-65 who are non-smoking and are within a healthy weight range to consume coloured rice and donate small blood samples after eating the rice.