PROJECT NUMBER
•
2023-021
PROJECT STATUS:
CURRENT
ORGANISATION:
OzFish Unlimited
146
results
PROJECT NUMBER
•
2017-033
PROJECT STATUS:
CURRENT
ORGANISATION:
University of Tasmania (UTAS)
SPECIES
PROJECT NUMBER
•
2017-221
PROJECT STATUS:
COMPLETED
Raise awareness of the guidelines developed by the AAWWG (Aquatic Animal Welfare Working Group) with industry and review their adoption, uptake rates and utility
During the 2017 FRDC Lead, Collaborate, Partner Stakeholder Workshop delegates identified a need to assess the success of the work undertaken by the Aquatic Animal Welfare Working Group (AAWWG) from 2005 – 2013 and to determine what research, development and extension activities were needed to...
ORGANISATION:
Safe Sustainable Seafood Pty Ltd
PROJECT NUMBER
•
2018-034
PROJECT STATUS:
COMPLETED
Effects of climate change and habitat degradation on Coral Trout
Fishes are at considerable risk from changing environmental conditions because they are, for most part, unable to regulate their body temperature. Exposure to high temperatures may therefore compromise critical biological functions, resulting in reduced performance, fitness and ultimately survival....
ORGANISATION:
James Cook University (JCU)
SPECIES
PROJECT NUMBER
•
2019-051
PROJECT STATUS:
CURRENT
Examining the potential impacts of seismic surveys on Octopus and larval stages of Southern Rock Lobster
This report details the portion of FRDC 2019-051: Examining the potential impacts of seismic surveys on Octopus and larval stages of Southern Rock Lobster focusing on the impacts of exposure to a full-scale seismic survey on the early life stages of the Southern Rock Lobster (Jasus edwardsii),...
ORGANISATION:
University of Tasmania
SPECIES
PROJECT NUMBER
•
2018-092
PROJECT STATUS:
COMPLETED
FRDC communication of evidence-based information on the healthfulness and sustainability of seafood to Health Professionals
Seafood is a nutritionally important food and an inherent part of Australian eating culture. However, consumers are often unsure which seafood to eat. This is for a range of reasons, including not knowing enough about the defining features of differing species or how to prepare and cook them, as...
ORGANISATION:
Professional Nutrition Services
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