Latest
- Beefing up the quality of red meat
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A dedicated group of scientists and students are working at making steak juicier, tastier and more tender than ever before, writes Sharon van Wyk
- The root of food security
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Professor Chrissie Rey heads a Thrip-funded research project aimed at putting cassava on the map as Africa's leading subsistence and commercial crop.
- Viticulture vultures
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Sharon van Wyk reports on a passionate winemaker.
- Absolutely Fabi-lous
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The Forestry and Agricultural Biotechnology Institute is in war mode defending indigenous forests, writes Sharon van Wyk.
- You are what you eat ...
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Dr Niall Vine and his team are developing methods to mass produce the probiotics diet supplement that improves the perlemoen's immune system.
- Fighting the deadly duo
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Dr Thavi Govender and his team of researchers are investigating the synthesis and testing of inhibitors targeting HIV/Aids and XDR-TB.
- Putting the wattle to work
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Although the tannin produced from wattle bark isn't perfect, there are ways to make it ecofriendly, writes Sharon van Wyk.
- Where industry meets academia
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Sharon van Wyk looks at why Thrip, a research and development programme, ensures the growth of scientific development in the country.
