Cosmopolitan development: the impacts of international volunteering. This project will provide new ways of thinking about the impact of international development volunteering. It examines how volunteering contributes to more equal partnerships between Australia and its neighbouring countries and how it transforms the ways volunteers and host organisations perceive and respond to global challenges.
Creating and sustaining a strong future for volunteering in Australia. This project seeks to answer the question of how to increase social participation by converting non-volunteers to the benefits of volunteering. In Australia today, communities and governments are increasingly dependent on volunteers to build social capital and deliver an increasing range of services. A world first, this project aims to create new theory by examining three levels of analysis: the micro level of the individual ....Creating and sustaining a strong future for volunteering in Australia. This project seeks to answer the question of how to increase social participation by converting non-volunteers to the benefits of volunteering. In Australia today, communities and governments are increasingly dependent on volunteers to build social capital and deliver an increasing range of services. A world first, this project aims to create new theory by examining three levels of analysis: the micro level of the individual volunteer or non-volunteer; the mezzo level of the volunteer-involving organisation; and the macro level of society. This innovative approach aims to identify, analyse and develop a tool to help organisations build Australia’s civil society and develop policy to create a sustainable volunteer sector into the future.Read moreRead less
Exploiting novel yeast attributes to produce industrial strains with better fermentative and processing qualities. Food and beverage fermentations are problematic processes, largely due to limitations of the yeast being used. This laboratory has indentified in individual yeast strains highly desirable fermentative characteristics or else the ability to over-produce compounds that benefit product processing. Pursuing the commercial potential of these findings is the specific objective of this pro ....Exploiting novel yeast attributes to produce industrial strains with better fermentative and processing qualities. Food and beverage fermentations are problematic processes, largely due to limitations of the yeast being used. This laboratory has indentified in individual yeast strains highly desirable fermentative characteristics or else the ability to over-produce compounds that benefit product processing. Pursuing the commercial potential of these findings is the specific objective of this proposal. Thus we will extend our collaboration with Coopers Brewery through this new project area with the aims of a) producing optimised, hybrid (non-GMO) strains with combinations of desirable fermentation properties, b) develop novel processing or quality-enhancing treatments while c) generating a high caliber PhD graduate with extensive industry experience.Read moreRead less
Evaluation of High-Power Ultrasound as an Innovative Tool for Sanitation, Colour/Flavour Extraction and Fermentation Enhancement in Wine Making. The multibillion-dollar wine industry forms a significant part of the Australian economy especially in regional areas. The application of high power ultrasound (HPU) to the cleaning and disinfection of wine barrels as well as for the enhancement of wine through improved fermentation and extraction of flavours and colours from grapes will have significan ....Evaluation of High-Power Ultrasound as an Innovative Tool for Sanitation, Colour/Flavour Extraction and Fermentation Enhancement in Wine Making. The multibillion-dollar wine industry forms a significant part of the Australian economy especially in regional areas. The application of high power ultrasound (HPU) to the cleaning and disinfection of wine barrels as well as for the enhancement of wine through improved fermentation and extraction of flavours and colours from grapes will have significant benefits to this industry. It is essential that Australia also capitalise on the benefits that this technology can provide in improved processing and products, lower costs, reduction in environmental pollution, water re-use and replacement of "dirty" energy. In this way the impact on this industry will help cement Australia's position in the world wine market long into the future.Read moreRead less
Developing a national rural volunteering roadmap. This project aims to investigate the challenges affecting rural volunteering in Australia. Conducting a national analysis of volunteering demand and supply, this project expects to generate new interdisciplinary knowledge of the structural, demographic, organisational and personal factors affecting the sustainability of rural volunteering. Expected outcomes of this project include a world-first index of volunteering vulnerabilities and a spatial ....Developing a national rural volunteering roadmap. This project aims to investigate the challenges affecting rural volunteering in Australia. Conducting a national analysis of volunteering demand and supply, this project expects to generate new interdisciplinary knowledge of the structural, demographic, organisational and personal factors affecting the sustainability of rural volunteering. Expected outcomes of this project include a world-first index of volunteering vulnerabilities and a spatial map of volunteering unevenness, leading to the development of an evidence-based National Rural Volunteering Roadmap (2025-2035), which will guide our volunteering peak body partners, governments and rural communities to plan for and support rural volunteering over the longer-term.Read moreRead less
The impact of vineyard exposure to smoke on vine physiology and the composition of grapes and wine. Taint in grapes and wine as a consequence of vineyard exposure to smoke has resulted in a decline in product quality and significant financial losses for grape and wine producers throughout Australia. Given the close proximity of many Australian wine regions to areas of bush and forest and the predicted continuation of warm, dry climatic conditions, the incidences of vineyard smoke exposure is exp ....The impact of vineyard exposure to smoke on vine physiology and the composition of grapes and wine. Taint in grapes and wine as a consequence of vineyard exposure to smoke has resulted in a decline in product quality and significant financial losses for grape and wine producers throughout Australia. Given the close proximity of many Australian wine regions to areas of bush and forest and the predicted continuation of warm, dry climatic conditions, the incidences of vineyard smoke exposure is expected to increase in the future. The project aims to establish grape and wine production methods which can be employed by industry to counter the effects of smoke on grape and wine composition, and to minimise smoke taint in finished wine; with clear economic benefits for grape-growers and wine producers. Read moreRead less
Evaluating the applicability of Directed Evolution to the optimisation of industrial yeast strains. The fermentation industries, particularly the wine industry, are of great economic importance to Australia. Wine exports exceed $2 billion per year. Moreover, the industry and those supporting it are major employers in regional Australia. To maintain and grow our share of the international market, Australian wine must remain competitive by increasing production efficiency, maximizing quality and k ....Evaluating the applicability of Directed Evolution to the optimisation of industrial yeast strains. The fermentation industries, particularly the wine industry, are of great economic importance to Australia. Wine exports exceed $2 billion per year. Moreover, the industry and those supporting it are major employers in regional Australia. To maintain and grow our share of the international market, Australian wine must remain competitive by increasing production efficiency, maximizing quality and keeping up with changing consumer preferences, and with minimal environmental impact. As a cornerstone to the winemaking process, the yeast is a vehicle for achieving these needs. This project will develop and evaluate a method for generation of unique yeast which are non-recombinant and which yield superior wine under modern winemaking conditions.Read moreRead less
The Macroderma initiative: conserving ghost bats and informing development. This project aims to improve methods for capturing biological information required for environmental assessments of highly mobile species and enable strategic environmental planning in Northern Australia. Using Australia’s iconic ghost bat as a focus, the project will test and apply emerging technologies to obtain key information on a species’ population status and its critical resources to inform assessments of ecologic ....The Macroderma initiative: conserving ghost bats and informing development. This project aims to improve methods for capturing biological information required for environmental assessments of highly mobile species and enable strategic environmental planning in Northern Australia. Using Australia’s iconic ghost bat as a focus, the project will test and apply emerging technologies to obtain key information on a species’ population status and its critical resources to inform assessments of ecological impacts of industry development. Important benefits of the project include information and tools for streamlining development approvals and accurately assessing risks to threatened species to improve outcomes for both our economy and our natural environment.Read moreRead less
Unlocking the secrets of the groundwater cycle using Si and Li isotopes. This project aims to determine how non-conventional lithium and silicon isotopes can be used to understand groundwater processes using an innovative source-to-target approach. The project aims to apply these isotope tracers to trace the water cycle within a well constrained system: an island aquifer with a dense borefield which has been analysed using traditional isotopic techniques. Supporting hydrochemical data will be us ....Unlocking the secrets of the groundwater cycle using Si and Li isotopes. This project aims to determine how non-conventional lithium and silicon isotopes can be used to understand groundwater processes using an innovative source-to-target approach. The project aims to apply these isotope tracers to trace the water cycle within a well constrained system: an island aquifer with a dense borefield which has been analysed using traditional isotopic techniques. Supporting hydrochemical data will be used to determine the relationship of the isotopes with environmental processes. The project impact will be the development of new methods to help understand our groundwater resource. The improved process understanding will be translated to groundwater management in general. The projects' focus on carbonate aquifer systems typical of coastal regions of southern, eastern and western Australia will have relevance to groundwater management in urban areas such as Perth and in rural areas for tourism and viticulture, and for management of natural resources in National Parks.Read moreRead less
Reduced Water Consumption in Commercial Malting Processes. The successful outcome for the project will be the production of barley varieties that can be successfully malted with a single steep, rather than the conventional two steeps currently employed. The objective will be achieved through the reduction of cell wall beta-glucan in barley grain. This will result in water savings of around 40%, or 1,500 megalitres per annum, for the Australian malting industry. The 1,500 megalitres saving in ....Reduced Water Consumption in Commercial Malting Processes. The successful outcome for the project will be the production of barley varieties that can be successfully malted with a single steep, rather than the conventional two steeps currently employed. The objective will be achieved through the reduction of cell wall beta-glucan in barley grain. This will result in water savings of around 40%, or 1,500 megalitres per annum, for the Australian malting industry. The 1,500 megalitres saving in water use would be sufficient to support the domestic water consumption of 30,000 people, based upon the use of 140 litres per person per day that was recently achieved in Brisbane.Read moreRead less