Healing The Past By Nurturing The Future: Learning How To Identify And Support Indigenous Parents Who Have Experienced Complex Childhood Trauma
Funder
National Health and Medical Research Council
Funding Amount
$1,193,719.00
Summary
Complex childhood trauma causes profound and long-lasting effects on physical, social and emotional wellbeing, which can be triggered during the transition to parenthood and impede the capacity of parents to nurture their children. The transition offers a unique opportunity for healing and preventing intergenerational transmission of trauma. This project co-designs and evaluates acceptability and feasibility of screening and support for Indigenous parents experiencing complex trauma.
Preclinical Evaluation Of The Novel Therapeutic Compound APP96-110 In An Ovine Model Of Traumatic Brain Injury
Funder
National Health and Medical Research Council
Funding Amount
$874,734.00
Summary
Traumatic brain injury (TBI) is a significant cause of death and disability, and yet there are currently no effective treatments to improve outcome following such an insult. Our laboratory has developed a novel therapeutic compound, by identifying an endogenous neuroprotective molecule, in the amyloid precursor protein and then identifying the active site and modifying it to improve its efficacy. We will be testing this compound in our sheep model of TBI.
Extraction of flavour enhancers, antimicrobials and nutraceuticals from olive mill effluent. The project aims to recover valuable materials from olive mill waste. Natural flavours will be recovered from the wastewater and from the dry pomice after oil extraction. The research and development will see these flavour compounds added back to olive oil to enhance the flavours of bland oils and to increase the shelf life of olive oil. The same compounds also have uses as enhancing the flavours of food ....Extraction of flavour enhancers, antimicrobials and nutraceuticals from olive mill effluent. The project aims to recover valuable materials from olive mill waste. Natural flavours will be recovered from the wastewater and from the dry pomice after oil extraction. The research and development will see these flavour compounds added back to olive oil to enhance the flavours of bland oils and to increase the shelf life of olive oil. The same compounds also have uses as enhancing the flavours of foods in general and provide a source of naturally occurring antioxidants. The compounds will be tested as natural antibiotics as a means of controlling fungal infections in vineyards and in vegetable production. Read moreRead less