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Agriculture is facing many new challenges and demands. The way ahead is not the way of the past.
Micro-oxygenation mimics one of the key aspects of oak maturation, and saves wine makers time and money.
For most of us, ticks and lice mean those nasty little parasitic creatures that feed on the blood or other bits of their hosts. For Charles Sturt University wildlife researcher Dr Maggie Watson, they are anything but nasty.
Bottle colour and thickness can reduce white wine spoilage from light, increasing shelf life and maintaining quality
Charles Sturt University's Mark O'Brien asks CSU climate change expert Professor Kevin Parton about the possible effects of climate change on food security in Australia and worldwide.