This project has identified the processing parameters required to optimise rock lobster processing using atmospheric steam cooking to ensure increased weight recovery, reduced melanosis and improved post processing sensory quality. The information arising from this project enables processors...

The Business Nous Project (BN) research and outputs have been finalised in November 2019 with the completion of the website and workshop outputs and the project evaluation. The project delivered successfully on three of the four objectives with the workshop component of the project is being held in...