- 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
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
Sharon van Wyk reports on a passionate winemaker.
- 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 ...
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
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
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
Sharon van Wyk looks at why Thrip, a research and development programme, ensures the growth of scientific development in the country.