Innovations October 2009

Innovations October 2009

Latest

Beefing up the quality of red meat
Beefing up the quality of red meat
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
The root of food security
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
Viticulture vultures
Sharon van Wyk reports on a passionate winemaker.
Absolutely Fabi-lous
Absolutely Fabi-lous
The Forestry and Agricultural Biotechnology Institute is in war mode defending indigenous forests, writes Sharon van Wyk.
You are what you eat ...
You are what you eat ...
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
Fighting the deadly duo
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
Putting the wattle to work
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
Where industry meets academia
Sharon van Wyk looks at why Thrip, a research and development programme, ensures the growth of scientific development in the country.

Client Media Releases

No 'stop-and-go' distractions on national roads
Pharmaceutical warehouses keep cool with Imperial
NWU Mafikeng Campus holds annual Excellence Awards
MTN's acquisition of Smart Village is finalised