Displaying items by tag: University of auckland

A recent University of Auckland study shows that students from rural schools are at a disadvantage when attempting to gain university entrance.

Grape marc from New Zealand's wine industry is set to be transformed into high-value products in a $9.8 million project led by the University of Auckland.

The latest research into the impact of Ka Ora, Ka Ako – New Zealand’s free school lunch programme – shows a reduction in food insecurity for students and their families.

In May this year, PhD student Wenyao (Arthur) Zhu, published a paper in the Journal of Agricultural and Food Chemistry, alongside research partners Frank Benkwitz of Kim Crawford Winery and Professor Paul Kilmartin, from The University of Auckland Wine Science Programme.

Results from a recent study have shown red meat is a better source of protein than a processed plant-based alternative.

Climate change is likely to impact on the regionally distinct microbial communities in New Zealand vineyards and wineries, says PhD student Jess Ryder.

“Primary production is not a sunset industry, but it needs to evolve,” says Professor Sir Peter Gluckman – the PM's Chief Science Advisor for a decade.

Following the rejection of a school for rural medicine, three universities have another proposal to attract and retain health professionals in rural areas.

New research led by the University of Auckland’s Liggins Institute has found that a2 Milk prevents some symptoms of dairy intolerance and eases others.

The University of Auckland says it wants to place more medical students in rural GP practices for longer periods of time.