2021

Trees in a desert, where there is evidence of resprouting and regrowth.

How is the science of ecology helping our ecosystems adapt to climate change and other human pressures? ECOS put the question to Dr Suzanne Prober, leader of CSIRO’s Adaptive Ecosystem Management team.

A visualisation of nanopesticides entering the human body and interacting with organs such as lungs

New research has helped bring nanopesticides—tiny capsules capable of big impact—one step closer to regulatory approval.

A black and white bird with yellow wings feeding on a white grevillea flower.

The origin of the world’s songbirds is a story that began close to home. Their special ability to detect the sweet taste of sugary food is a similar tale.

Australia could be a leading supplier of sustainably manufactured products across a range of industries by expanding its local precision fermentation capabilities.

CSIRO Land and Water Science Director Dr Paul Bertsch discusses the food-energy-water nexus, and how transitioning to clean energy will transform the way we produce food and how we think about water security.

Different cowpea varieties.

Cowpea is a staple food in many African countries. However, its production is under constant threat from pests. Biotechnology has solved one of the problems, and a solution to another problem is on the way.

Sunrise over a field of canola

Overseas demand for more sustainable food is a high value opportunity for Australian agribusinesses. Research is looking at how we can capture that opportunity.

A prawn

Kirsten Rose - Executive Director of Future Industries - reflects on CSIRO's 90 years of work in northern Australia, and outlines our vision for the future.

A basket of vegetables

Research is looking into the potential for individuals to follow diets that are both sustainable and healthy, as well as exploring what challenges we face in doing that.