Animals, Food & You
Veterinary treatment and research, animal health and welfare, the science and economics of food production and farming.
What are we doing to our dogs?
University of Melbourne experts discuss the impact of selective breeding, designer dogs and clones on the health and wellbeing of man’s best friend.
Getting real on strawberry needle risk
Australia's strawberry needle scare is a case of risk perceptions running ahead of the actual risk, explains a University of Melbourne researcher.
Making the link between family violence and animal abuse
The University of Melbourne is co-hosting this year's Domestic Violence and Animal Abuse conference, on the link between pet abuse and family violence.
What you need to know about nitrogen pollution
A new measurement from University of Melbourne researchers could more accurately identify places at risk of damaging levels of nitrogen pollution.
Five ways technology is changing the wine we drink
From drones to machine learning, new technologies developed by the University of Melbourne are helping winemakers improve both their wine and their business
Fighting the ‘white cancer’ threatening global food security
University of Melbourne researchers have made a 'game changing' shift in our understanding of how plants succumb to high levels of salt in agricultural soil
Taking steps to cut your nitrogen footprint
New research from University of Melbourne experts has calculated the 'nitrogen footprint' of the University - and come up with the best ways to reduce it.
Conserving biodiversity to safeguard our future
The new head of the Melbourne Veterinary School at the University of Melbourne, Professor Anna Meredith, says humanity's future depends on a balanced ecosystem.
Small farms and China’s reliance on agricultural chemicals
University of Melbourne research has found China's overuse of agricultural chemicals like fertilisers and pesticides is linked to its number of small farms.
If we could talk to the animals
Animals, like people, are more productive when they are treated well; a University of Melbourne researcher finds it also benefits the people who work with them