PROJECT NUMBER
•
2000-311
PROJECT STATUS:
COMPLETED
ORGANISATION:
Murdoch University
9,763 results
PROJECT NUMBER
•
2017-170
PROJECT STATUS:
COMPLETED
Real time monitoring of water quality and mechanisation of pond management to boost productivity and increase profit
Maintenance of adequate levels of dissolved oxygen (DO) are critical for the health and production of aquaculture species. In barramundi (Lates calcarifer) pond aquaculture the use of 24 hr/7 day mechanical aeration via paddlewheels represents a significant energy cost to companies,...
ORGANISATION:
James Cook University (JCU)
SPECIES
PROJECT NUMBER
•
2019-129
PROJECT STATUS:
CURRENT
Potential transition of shark gillnet boats to longline fishing in Bass Strait - ecological, cross-sectoral, and economic implications
The project involves the evaluation of trials of auto-longlines to target Gummy Shark in Bass Strait.
ORGANISATION:
Fishwell Consulting Pty Ltd
PROJECT NUMBER
•
2008-010
PROJECT STATUS:
COMPLETED
ORGANISATION:
University of Tasmania (UTAS)
PROJECT NUMBER
•
2020-102
PROJECT STATUS:
CURRENT
A review of fisheries enhancement methods to promote profitability and sustainability in Australian fisheries
This document provides a systematic literature that encompassed projects from Australia and worldwide to identify sufficient data for analysis. This information was combined into a cost benefit analysis to compare the relative benefits and value of different enhancement...
ORGANISATION:
Department of Agriculture and Fisheries Brisbane
PROJECT NUMBER
•
1987-116
PROJECT STATUS:
COMPLETED
ORGANISATION:
Agriculture Victoria
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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