Fonterra has updated its earnings guidance for the 2022 financial year that ended on 31 July 2022, indicating that earnings will be towards the top end of its current guidance of 25 – 35 cents per share.

A journey to discover what happens at the molecular level during fermentation has led to a transformative new tool for winemakers.

The Central Otago region is steeped in viticultural history.

Increasing reports of weevil damage to vines in Marlborough, Hawke’s Bay and Wairarapa led researchers to ascertain the culprits.

Grape and wine science is only valuable if it's communicated to those in the field, says Bragato Research Institute Chief Executive Jeffrey Clarke.

PhD student Daniel Mak, along with his University of Canterbury team, was announced Research Runner Up at the 2022 Food, Fibre and Agritech Supernode Challenge on 21 June.

Body condition scoring (BCS) is the assessment of the amount of fat covering the bones of a dairy cow, regardless of her body size.

Forming connections with future employers and celebrating academic achievement were on the menu for 160 students at Lincoln University’s inaugural Food and Fibre Awards and Networking Dinner earlier this week.

For the longest time, sexed semen was talked about, but not really implemented in mainstream dairy farms. This is rapidly changing.

Applications for the 2023 intake of the Rabobank New Zealand Graduate Programme are now open.